How to make Bajra And Aloo Parantha Recipe - Bajra and whole wheat flour paranthas stuffed with spicy potato mixture.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Millet flour (bajre ka atta) ( बाजरे का आटा ) , Potatoes ( आलू )

Cuisine : Punjabi

Course : Breads

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Bajra And Aloo Parantha

Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram.  They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic.  In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.

Bajra And Aloo Parantha Recipe Card

Bajra And Aloo Parantha
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Prep Time : 16-20 minutes

Cook time : 6-10 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients for Bajra And Aloo Parantha

  • 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 3

  • Red chilli powder 1 teaspoon

  • Chaat masala 2 tablespoons

  • Garam masala powder 1 teaspoon

  • Fresh coriander leaves chopped 4 tablespoons

Method

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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