Bajra And Aloo Parantha

Bajra and whole wheat flour paranthas stuffed with spicy potato mixture. This is a Sanjeev Kapoor exclusive recipe.

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Bajra And Aloo Parantha
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


  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.
  2. To make stuffing, mix potatoes, onions, green chillies, red chilli powder, chaat masala, garam masala powder, salt and coriander leaves in another bowl.
  3. Divide the dough into eight equal portions and the stuffing into four equal portions.
  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.
  5. Seal the edges and roll out into a thick parantha. Similarly make the remaining paranthas.
  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.
  7. Serve hot.

Nutrition Info

Calories 2370
Carbohydrates 420.9
Protein 50.2
Fat 54.8
Other Fiber Fiber- 36.9gm