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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 5 votes
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Course: Breakfast, Main Course
Cuisine: Indian, North Indian
Keyword: Bajra, Gluten Free, Pearl Millet, Potato, Stuffed, Winter Warmers
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.
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Tried this recipe?Share your feedback @cookwithrenu or tag #cookwithrenu