Skip to Content

Stuffed Bajra Paratha |Pearl Millet Flatbread (#BreadBakers)

Sharing is caring!

Stuffed Bajra Paratha aka Stuffed Pearl Millet Flatbread is a gluten free Paratha/flatbread made using gluten free Bajra Flour and stuffed with potato. It is a winter special food enjoyed by the North Indians.

A simple Every day gluten free Thali using, Bajra Paratha

Bread Bakers Theme of the Month

It is time for Bread Bakers monthly post. I decided to host this month and I choose to showcase the Indian Flatbreads/Parathas. Reason being it is November and it is my mom’s birthday month. I wanted to shower some love on my mom. She has been making flatbreads/Parathas all through her life. Parathas are part of our everyday food and she has been making them for more than 60 years now and still continues too. Hence I decided to choose this theme for this month.


Why Stuffed Bajra Paratha?

I wanted to make something different, traditional and unique recipe for this challenge. Specially for the reasons cited above. I already have an array of different types of Parathas on my blog. So it was a bit difficult to choose something. I did not want to make naan or kulcha as that is not traditional from where I come. Hence, I decided to make this Stuffed Bajra Paratha which my mom makes every winter and I can say that it our regional recipe.

Stuffed Bajra Paratha


I would agree making this Stuffed Bajra paratha is not an easy task. Leave the stuffed part, rolling out a gluten free flatbread/Paratha is tough. But then I would have not done justice to my guru (teacher) who has taught me how to roll the flatbread by choosing an easy recipe and specially when I am dedicating this post and theme to her.


A little about Bajra

Bajra or pearl millet is a type of millet and is completely gluten free. A rich source of Iron and when combined with Jaggery provides the needed iron and calcium. It is one of the food that keeps you warm and help you keep energetic during winter. India is the largest producer of pearl millet and Rajasthan the highest producer state in India. One of the reasons why Bajra paratha is more common in the north.


Dough for Stuffed Bajra Paratha

The dough for making this recipe has to be done in batches. That is one or two paratha at a time. Reason being the flour lacks gluten and when kept for long the dough absorbs water, dries out and becomes crumbly. You just keep on kneading the dough for 1-2 parathas at a time. One can add a bit of whole wheat flour to the dough, but then it would not be gluten free and my mom never added it so I skipped it too.

A simple Every day gluten free Thali using, Bajra Paratha


Stuffing and Cooking process

I have made potato stuffing as done by my mom but you can use any stuffing of your choice. It is best to tap this with hand instead of rolling it using a rolling pin. It has to be cooked on medium to slow with ghee (clarified butter). One can use oil of your choice, but I would say do not omit the ghee as it is needed for proper absorption.


Stuffed Bajra Paratha goes well with…

This Stuffed Bajra Paratha is enjoyed hot with Gud (Jaggery), ghee and raita. More about Gud (Jaggery) can be found here. At my place it is generally enjoyed with Pudina raita, gud and Green Coriander Chutney. I did the same. Raita is a type of condiment or a side made with curd together with raw or cooked vegetables, fruits, herbs etc. I made this treat on the day of Diwali and thoroughly relieved my childhood. We use to call this Cement Roti due to its look :-).

Stuffed Bajra Paratha


Here goes the recipe for Stuffed Bajra Paratha | Pearl Millet Flatbread

Ingredients

Ingredients for Dough and Paratha:

  • 1 Cup Bajra Flour
  • 1/2 tsp salt or as per taste
  • Lukewarm Water for kneading the dough
  • Ghee (Clarified Butter) for shallow frying
  • Dry flour for rolling

Ingredients for Stuffing:

  • 2 Boiled Potatoes
  • 1/2 teaspoon Roasted Cumin Powder
  • 1/2 teaspoon Amchoor Powder (Dry mango powder)
  • Red chilly powder to taste
  • 1 teaspoon of Coriander Powder
  • Salt to taste
  • 1-2 Chopped Green chillies (I have not added)

Preparation

Making of Stuffing:

  • In a bowl mash the potatoes well.
  • Add in the remaining ingredients and keep it aside.

Making of Dough:

  • In a large bowl add in half of the flour, half salt and knead a dough using luke warm water.
  • Knead the dough with the heal of your hand to make a soft smooth dough.

Making of Stuffed Bajra Paratha:

  • Heat a tawa/griddle on slow.
  • Divide the kneaded dough into 2 equal parts. One should be able to make 2 inches size ball.
  • Roll out gently using some dry flour to a circle (around 2 inches in diameter)
  • Smear about 1/4-1/8 teaspoon of ghee on this.
  • Take about 2 tablespoons of potato stuffing and place it in the center.
  • Gently grab the edges and seal to form a tight ball.
  • Gently tap the stuffed dough ball within your palms so that the mixture is evenly distributed.
  • Now either roll this gently using a rolling pin or tap it with your fingers to form paratha. Around 3-4 inches . Do not go for big size it will be difficult to pick.
  • Use dry flour and while rolling always keep on sliding on the board, so that it does not stick.
  • Flip the paratha on the tawa, with the top side facing down on the tawa.
  • Let it cook for a min and flip.
  • Let it cook on the other side for a min.
  • You should see some bubbles coming or it being getting cooked.
  • Apply ghee and cook on both sides until golden brown.
  • Repeat and make paratha’s with the remaining flour.
  • Serve it hot with ghee(Clarified Butter), Gud (Jaggery) and Raita.

Notes

  • 1 Cup = 235 ml, 1 tbsp= 15 ml, 1 tsp = 5 ml
  • One can even pat it directly on the hot tawa if you are comfortable and quick with it.
  • Do not make the dough all together. Only make for 1-2 parathas at a time.
  • If it is difficult to roll, one can mix whole wheat flour too. But in that case it will not be gluten free.
  • Use dry flour and while rolling always keep on sliding on the board, so that it does not stick.
  • If you are not able to roll at all, use some oil and a plastic film or a clean muslin cloth to pat the paratha. Gently slide this on hot tawa/griddle once done.


Making of the dough for the Paratha
Stuffing and making the paratha


Stuffed Bajra Paratha

Stuffed Bajra Paratha |Pearl Millet Flatbread (#BreadBakers)

Stuffed Bajra Paratha aka Stuffed Pearl Millet Flatbread is a winter special, gluten free flatbread made using Bajra Flour and stuffed with potato.
5 from 2 votes
Print Pin Rate Save
Course: Breakfast, Main Course
Cuisine: Indian, North Indian
Keyword: Gluten-Free Flour, Stuffed, Vegetables, Winter Recipes
Prep Time: 10 minutes
Cook Time: 30 minutes
Servings: 4 Parathas
Author: Renu Agrawal-Dongre

Equipment

  • Tawa/Griddle

Ingredients

Ingredients for Dough and Paratha:

  • 2 Cup Bajra Flour
  • 1/2 tsp salt or as per taste
  • Lukewarm Water for kneading the dough
  • Ghee (Clarified Butter for shallow frying)
  • Dry flour for rolling

Ingredients for Stuffing:

  • 2 Boiled Potatoes
  • 1/2 teaspoon Roasted Cumin Powder
  • 1/2 teaspoon Amchoor Powder (Dry mango powder)
  • Red chilly powder to taste
  • 1 teaspoon of Coriander Powder
  • Salt to taste
  • 1-2 Chopped Green chillies (I have not added)

Instructions

Making of Stuffing:

  • In a bowl mash the potatoes well.
  • Add in the remaining ingredients and keep it aside.

Making of Dough:

  • In a large bowl add in half of the flour, half salt and knead a dough using luke warm water.
  • Knead the dough with the heal of your hand to make a soft smooth dough.

Making of Stuffed Bajra Paratha:

  • Heat a tawa/griddle on slow.
  • Divide the kneaded dough into 2 equal parts. One should be able to make 2 inches size ball.
  • Roll out gently using some dry flour to a circle (around 2 inches in diameter)
  • Smear about 1/4-1/8 teaspoon of ghee on this.
  • Take about 2 tablespoons of potato stuffing and place it in the center.
  • Gently grab the edges and seal to form a tight ball.
  • Gently tap the stuffed dough ball within your palms so that the mixture is evenly distributed.
  • Now either roll this gently using a rolling pin or tap it with your fingers to form paratha. Around 3-4 inches . Do not go for big size it will be difficult to pick.
  • Use dry flour and while rolling always keep on sliding on the board, so that it does not stick.
  • Flip the paratha on the tawa, with the top side facing down on the tawa.
  • Let it cook for a min and flip.
  • Let it cook on the other side for a min.
  • You should see some bubbles coming or it being getting cooked.
  • Apply ghee and cook on both sides until golden brown.
  • Repeat and make paratha’s with the remaining flour.
  • Serve it hot with ghee(Clarified Butter), Gud and Raita.

Notes

  • 1 Cup = 235 ml, 1 tbsp= 15 ml, 1 tsp = 5 ml
  • One can even pat it directly on the hot tawa if you are comfortable and quick with it.
  • Do not make the dough all together. Only make for 1-2 parathas at a time.
  • If it is difficult to roll, one can mix whole wheat flour too. But in that case it will not be gluten free.
  • Use dry flour and while rolling always keep on sliding on the board, so that it does not stick.
  • If you are not able to roll at all, use some oil and a plastic film or a clean muslin cloth to pat the paratha. Gently slide this on hot tawa/griddle once done.
Tried this recipe?Share your feedback @cookwithrenu_ad or tag #cookwithrenu_ad
Disclaimer: I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.


Stuffed Bajra Paratha aka Stuffed Pearl Millet Flatbread is a winter special, gluten free flatbread made using Bajra Flour and stuffed with potato.


BreadBakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page. We take turns hosting each month and choosing the theme/ingredient.

If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com. This month, the Bread Bakers are making Indian Flatbreads/Parathas, a theme chosen by Renu from Cook With Renu. And don’t forget to check out all the amazing Indian Flatbreads/Parathas done by our talented bakers ~


If you tried this recipe, please comment and rate the recipe. Tag me at @cookwithrenu_ad on Instagram.

Subscribe to my email list to get the new recipes straight into your mailbox.

Disclaimer & Privacy Policy


Sharing is caring!

Recipe Rating




Balvinder

Thursday 18th of January 2024

I love this recipe. The link was not working but I searched the recipe. I agree it is not an easy task to make gluten free stuffed paratha and have not tried the way you made. I only use your way while making aloo paratha with wheat flour. But will try again.

Renu Agrawal Dongre

Saturday 20th of January 2024

Hi Balvinder, This works, I learned this from my mom. Do try it and let me know how it turned. Thank You,

Mina Joshi

Friday 20th of December 2019

I love bajra rotlas and parathas with garlic.I have never attempted stuffed bajra parathas as they look quite difficult to make. You seem to have achieved it really well. They look perfect.

Renu Agrawal-Dongre

Sunday 22nd of December 2019

Yes they are difficult but worth trying. Thank You

Shobha Keshwani

Friday 20th of December 2019

Making the bajra roti itself is a difficult task and you have made a stuffed one. Well done Renu. I will surely give it a try too.

Renu Agrawal-Dongre

Sunday 22nd of December 2019

Thank You

Mayuri Patel

Friday 20th of December 2019

Renu, it takes quite a bit of practise to work on the only bajra dough, as it breaks easily. Love your stuffed bajra paratha recipe, which I will have to try out. Would love to enjoy it with a bowl of plain yogurt and some garlic chutney.

Renu Agrawal-Dongre

Sunday 22nd of December 2019

Thank You, yes I made it for thr first time though

Swati

Tuesday 26th of November 2019

Bajra paranthas look so perfect Renu,bajra flour is quite difficult to work.. how I wish I could enjoy this delicious thali. Soo inviting it looks!!

Renu Agrawal-Dongre

Tuesday 26th of November 2019

Thank You