How to make Methi Bajra Baby Paranthas -

Highly nutritious and delicious methi and bajra parantha.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Fenugreek Leaves, Millet Flour

Cuisine : Rajasthani

Course : Breads

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For more recipes related to Methi Bajra Baby Paranthas checkout Methi Puri, Methi Missi Roti, Methi Parantha, Methi Thepla . You can also find more Breads recipes like Amritsari Aloo Kulcha Whole Wheat Pita Bread Baked Bhature Namak aur Ajwain ka Parantha

Methi Bajra Baby Paranthas

Methi Bajra Baby Paranthas Recipe Card

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Rajasthani cuisine is perhaps the most sensitive amongst the Indian cuisines. People here relish non-vegetarian dishes made from chicken, lamb and shikar which includes animal and birds like boars, venison, peacock, quail, duck, pheasant, rabbits and even camels etc. Vegetarian food comes in two varieties i.e. the food eaten by the common man that includes use of various spices and herbs and the food of the Marwari Jains that is prepared without using onions, garlic or for that matter any ingredient growing under the soil except for ginger and groundnuts.
Rajasthan cooking in general has its own unique flavour where the simplest and the most basic of ingredients go into the preparation of delicious dishes. The harsh climate and the non-availability of ingredients in this region are a great influence.  Food that could last for several days and could be eaten without heating was preferred, more out of necessity than choice. The sparse rainfall is not conducive to growing fresh green vegetables. Due to this scarcity whatever seasonal vegetables are grown, are sundried so that they can be used for the rest of the year. 

Prep Time : 26-30 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Methi Bajra Baby Paranthas Recipe

  • Fenugreek Leaves 1/2 cup

  • Millet Flour 3/4 cup

  • Whole wheat flour (atta) 1 1/2 cups

  • Yogurt sour 2 tablespoons

  • Jaggery (gur),grated 1 tablespoon

  • Garlic paste 1 teaspoon

  • Green chilli paste 1/2 teaspoon

  • Sesame seeds (til) 1 tablespoon

  • Salt to taste

  • Oil 4 tbpsp + for shallow frying

Method

Step 1

Mix together bajra flour and whole wheat flour. Add chopped fenugreek leaves, yogurt, jaggery, garlic paste, ginger-green chilli paste, sesame seeds, salt to taste and four tablespoons of oil.

Step 2

Knead into a stiff dough using water as required. Divide into small portions and roll out into small paranthas about three inches in diameter. Heat a tawa and cook paranthas on medium heat using a little oil for frying. 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.