aloo stuffed bajra parantha

Aloo Stuffed Bajra Paratha – Stuffed Millet Flour Paratha Recipe

Aloo Stuffed Bajra Paratha – Stuffed Millet Flour Paratha Recipe

Aloo stuffed bajra parantha is a simple yet super scrumptious paranthas prepared with whole wheat flour and stuffed with spicy potato filling. These paranthas are really healthy and simple to prepare. The delightful stuffing of potatoes makes these millet paranthas more delectable. Including millets in our daily diets is always better. These are highly nutritious and healthy.

We have used potatoes for the stuffing, but you can use any other vegetable as well to stuffed these paranthas. Stuffed aloo paranthas make a perfect breakfast or brunch served with a curd, raita or with dollops of butter or white makhan. So mouthwatering! These tempting paranathas remain soft even after cooling down. So, here try out this lip smacking aloo paranthas yourself with this easy to follow step-by-step instructions. Enjoy!

Directions

Getting ready:

Peel the boiled potatoes and mash them finely with the back of a spoon.

aloo stuffed bajra paranthaMaking:

Take millet flour in a big mixing bowl and add wheat flour, ½ tsp salt and 1 tsp oil into it. Mix everything really well. Add lukewarm water in small portions and knead soft dough as required for making chapatti or paranthas. Dough is ready. Cover the dough and keep it aside for 10-15 minutes to set. Less than 1 cup and more than ¾ cup of water is used for kneading this much quantity of flour.

aloo stuffed bajra parantha

Meanwhile, make the stuffing. For this, add salt, red chilly powder, green chilly, ginger and green coriander into the mashed potatoes. Mix everything really well. Stuffing is now ready.

stuffed aloo bajra parantha

To make paranthas, pinch some dough and make 2 small pedas of them. Smoothen a dough ball and dust it with some dry wheat flour. Roll it out into slightly thick chapatti. Similarly, roll out another dough ball into same size chapatti as well. Roll the chapatti by pressing it gently with the rolling pin.

aloo stuffed bajra parantha

Now place some stuffing on the rolled chapatti and evenly spread a thin layer of stuffing. Stuffing should be very fine otherwise paranthas may splatter.
aloo stuffed bajra parantha

Put another rolled chapatti on top and gently press its edges so that they stick together. Lift the parantha very gently and press it with both the hands.

stuffed bajra parantha

Place a tawa on flame. When the tawa gets heated, pour some oil on it and spread it evenly. Put the rolled parantha on it and roast it on medium flame. Let it roast from beneath. Then flip its side and apply 1 tsp oil on top. You can also make parantha in ghee.

aloo stuffed bajra parantha

Now again flip the sides of the parantha and apply 1 tsp oil on the other side as well. Gently press the parantha with the spatula and roast the paranthas on medium flame until brown spots appears on both of its sides.

aloo stuffed bajra parantha

Once the parantha gets roasted aptly, transfer it on a bowl placed over a plate, aluminium foil, napkin paper or directly to the person. Likewise, roll, stuff and roast the rest of the paranthas. Aloo stuffed bajra paranthas are now ready.

aloo stuffed bajra paranthaServing:

Serve these mouth-drooling and luscious aloo stuffed bajra paranthas steaming hot along with green coriander chutney, curd, aloo masala sabzi, aloo matar sabzi or matar gravy sabzi. Enjoy!

Suggestion

  • You can make stuffing of your choice such as fenugreek leaves, bathua, cauliflower or anything else as per your choice or availability.
  • For making 3 to 4 paranthas

Aloo Stuffed Bajra Paratha - Stuffed Millet Flour Paratha Recipealoo stuffed bajra parantha
Author: 
Recipe type: Parantha
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Millet flour – 1.5 cups
  • Wheat flour - ½ cup
  • Potatoes – 4-5 (boiled)
  • Oil – 3-4 tbsp
  • Green coriander – 2 tbsp (finely chopped)
  • Ginger – 1 inch (grated)
  • Green chilly – 1 (finely chopped)
  • Red chilly powder - ¼ tsp
  • Salt – more than 1 tsp or to taste
Instructions
  1. Peel the boiled potatoes and mash them finely with the back of a spoon. Take millet flour in a big mixing bowl and add wheat flour, ½ tsp salt and 1 tsp oil into it. Mix everything really well. Add lukewarm water in small portions and knead soft dough as required for making chapatti or paranthas. Dough is ready. Cover the dough and keep it aside for 10-15 minutes to set. Less than 1 cup and more than ¾ cup of water is used for kneading this much quantity of flour.
  2. Meanwhile, make the stuffing. For this, add salt, red chilly powder, green chilly, ginger and green coriander into the mashed potatoes. Mix everything really well. Stuffing is now ready.
  3. To make paranthas, pinch some dough and make 2 small pedas of them. Smoothen a dough ball and dust it with some dry wheat flour. Roll it out into slightly thick chapatti. Similarly, roll out another dough ball into same size chapatti as well. Roll the chapatti by pressing it gently with the rolling pin.
  4. Now place some stuffing on the rolled chapatti and evenly spread a thin layer of stuffing. Stuffing should be very fine otherwise paranthas may splatter.
  5. Put another rolled chapatti on top and gently press its edges so that they stick together. Lift the parantha very gently and press it with both the hands. Place a tawa on flame. When the tawa gets heated, pour some oil on it and spread it evenly. Put the rolled parantha on it and roast it on medium flame. Let it roast from beneath. Then flip its side and apply 1 tsp oil on top. You can also make parantha in ghee.
  6. Now again flip the sides of the parantha and apply 1 tsp oil on the other side as well. Gently press the parantha with the spatula and roast the paranthas on medium flame until brown spots appears on both of its sides.
  7. Once the parantha gets roasted aptly, transfer it on a bowl placed over a plate, aluminium foil, napkin paper or directly to the person. Likewise, roll, stuff and roast the rest of the paranthas. Aloo stuffed bajra paranthas are now ready.

 

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