Stuffed Bajra Paratha |Pearl Millet Flatbread (#BreadBakers)

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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.

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.

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.

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 :-).

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.

#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 ~

• Aloo Paratha from A Day in the Life on the Farm
• Bedmi Paratha from Ambrosia
• Hyderabadi Parathas from Sneha’s Recipe
• Masala Paratha from All That’s Left Are The Crumbs
• Roti from Karen’s Kitchen Stories
• Pathiri – Gluten Free Rice Bread from The Schizo Chef
• Puran Poli from A Messy Kitchen
• Spicy Lamb Murtabak from Food Lust People Love
• Stuffed Bajra Paratha |Pearl Millet Flatbread from Cook with Renu

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