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.

You can also find more Breads recipes like Sweet Roti, Chapatti, Besan Ki Masala Roti, Apple Khoya ka Parantha.

Bajra aur Kaddu ka Parantha Recipe Card

Bajra aur Kaddu ka Parantha
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Prep Time : 6-10 minutes

Cook time : 41-50 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Bajra aur Kaddu ka Parantha Recipe

  • Bajra Flour 1 cup

  • Red Pumpkin peeled and grated 1 cup

  • Whole wheat flour (atta) 1 cup + to

  • Onions chopped 2 medium

  • Carom seeds (ajwain) ¼ teaspoon

  • Ginger-green chilli paste 1 tablespoon

  • Turmeric powder ½ teaspoon

  • Asafoetida ½ teaspoon

  • Salt to taste

  • juice ½Lemon

  • Ghee as required

Method

Step 1

Put pumpkin, onions, carom seeds, ginger-green chilli paste, turmeric powder, asafoetida, pearl millet flour, whole wheat flour and salt into a bowl and mix well. Add lemon juice and sufficient water and knead into dough. Add 1 tbsp ghee and knead again. Cover with a damp cloth and rest for 15 minutes.

Step 2

Heat a non-stick pan.

Step 3

Divide the dough into equal portions. Sprinkle little dry flour on table top, take a portion of dough and roll into a roti. Apply some ghee on it, sprinkle a little dry flour and fold into a square. Roll into a parantha and roast in the hot pan. Flip, apply some ghee and cook. Flip again, apply some more ghee and cook, turning sides, till the parantha is evenly golden on both sides. Cook more paranthe similarly.

Step 4

Arrange them on a serving plate and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.