Sanjeev Kapoor

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Bajra And Aloo Parantha

Bajra and whole wheat flour paranthas stuffed with spicy potato mixture.

This is an exclusive website recipe.

Preparation Time : 16-20 minutes

Cooking time : 6-10 minutes

Servings : 4

Bajra And Aloo Parantha

Main Ingredients

Millet flour (bajre ka atta), Potatoes





Level Of Cooking


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  • Millet flour (bajre ka atta)
    1 cup
  • Potatoes boiled, peeled and mashed
    8 medium
  • Whole wheat flour (atta)
    1 cup + for dusting
  • Salt
    to taste
  • Oil
    1 tablespo for shallow frying
  • Onions finely chopped
    3 medium
  • Green chillies finely chopped
  • Red chilli powder
    1 teaspoon
  • Chaat masala
    2 tablespoons
  • Garam masala powder
    1 teaspoon
  • Fresh coriander leaves chopped
    4 tablespoons


Step 1

Mix together bajra flour, whole wheat flour, salt and one tablespoon oil in a bowl. Add sufficient water and knead into a soft dough. Cover and keep aside for ten to fifteen minutes.

Step 2

To make stuffing, mix potatoes, onions, green chillies, red chilli powder, chaat masala, garam masala powder, salt and coriander leaves in another bowl.

Step 3

Divide the dough into eight equal portions and the stuffing into four equal portions.

Step 4

Roll out two portions of the dough into thick chapattis, dusting with a little flour. Spread a portion of the stuffing evenly on one of the chapatti and cover with the other chapatti.

Step 5

Seal the edges and roll out into a thick parantha. Similarly make the remaining paranthas.

Step 6

Heat a non-stick tawa. Place a parantha on it and cook for half a minute. Flip, drizzle a little oil all around it and flip again. Drizzle some oil all around again and shallow-fry the parantha till golden on both sides.

Step 7

Serve hot.

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