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Main Ingredients | Millet flour (bajre ka atta), Potatoes |
Cuisine | Punjabi |
Course | Breads |
Prep Time | 16-20 minutes |
Cook time | 6-10 minutes |
Serve | 4 |
Taste | Spicy |
Level of Cooking | Moderate |
Others | Veg |
Ingredients list for Bajra And Aloo Parantha
- 1 cup Millet flour (bajre ka atta)
- 8 medium Potatoes boiled, peeled and mashed
- 1 cup + for dusting Whole wheat flour (atta)
- to taste Salt
- 1 tablespo for shallow frying Oil
- 3 medium Onions finely chopped
- 3 Green chillies finely chopped
- 1 teaspoon Red chilli powder
- 2 tablespoons Chaat masala
- 1 teaspoon Garam masala powder
- 4 tablespoons Fresh coriander leaves chopped
Method
- 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.
- To make stuffing, mix potatoes, onions, green chillies, red chilli powder, chaat masala, garam masala powder, salt and coriander leaves in another bowl.
- Divide the dough into eight equal portions and the stuffing into four equal portions.
- 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.
- Seal the edges and roll out into a thick parantha. Similarly make the remaining paranthas.
- 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.
- Serve hot.
Nutrition Info
Calories | 2370 |
Carbohydrates | 420.9 |
Protein | 50.2 |
Fat | 54.8 |
Other Fiber | Fiber- 36.9gm |
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