How to make Bajra aur Kaddu ka Parantha - Pearl millet and red pumpkin make a healthy combination in these paranthe.

This recipe is from FoodFood TV channel & has featured on Turban Tadka.

Main Ingredients : Bajra Flour, Red Pumpkin

Cuisine : Punjabi

Course : Breads

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Bajra aur Kaddu ka 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.

For more recipes related to Bajra aur Kaddu ka Parantha checkout Bajra na Dhebra, Bajra na Rotla. You can also find more Breads recipes like Tikhat Purya, Taftan, Peethiwali Poori , Bagel Bread.