As the winter season is on, millet flour is available in the market. Millet is high on calcium and iron which are important for our body. Millet Parathas are obviously delicious but they also keep us immune towards cold.

Ingredients for Bajra Masala Paratha

• Millet (bajra) flour -1 cup
• Wheat flour - 1/2 cup
• Spinach (palak) - 1 cup (finely chopped)
• Oil - 2 to 3 tbsp
• Salt - 1/3 tsp (add to taste)
• Green chilly - 1 (minced)
• Ginger - 1/2" long piece (minced)
• Jeera (cumin seeds)/Ajwain (carom seeds) - 1/4 tsp
• Green coriander - 2 tbsp (finely chopped)

How to make Millet Flour Masala Paratha

Take a big bowl, filter millet flour and wheat flour in it. Add 2 tsp oil, salt, spinach, green coriander and Jeera (crushed) to flour; mix thoroughly.

Knead a soft dough using warm water. It takes a little more than 1/2 cup water to knead the given amount of flour. Our dough is ready, cover and keep it aside for 30 minutes allowing it to ferment.

Heat a flat pan(tawa) to start preparing parathas. Break off a small guava sized piece from the dough and shape it into a round ball. Wrap the ball in dry flour then roll it into a paratha 3-4 inches in diameter with a rolling pin. You have to be a little careful while rolling Bajra parathas as they tend to break. Apply 1/2 tsp oil on this paratha then fold it into half. Apply oil on the folded portion then fold again to make a triangular paratha. Wrap this trianglular parantha in dry flour again and gently roll it.

We need to make the Bajra Parantha a bit thick else it wil break when you pick it up.

Apply some oil on the pan(tawa) and spread it all over. Carefully place the paratha on the heated pan.When the paratha is cooked on the lower surface we will turn it over. We come to know about the paratha being cooked as its upper surface turns a little dark. After the paratha is cooked from both sides apply some oil on the parantha and spread evenly then turn the parantha again. Now evenly apply oil to the other side of the parantha as well. Press parantha gently with a ladle and cook till brown spots appear on both the sides.

Paratha is now brown and cooked on both sides, remove it from the pan and keep it on a plate, small bowl or a plate covered with paper napkin.

Similarly make parathas with all the pieces of dough.

We were able to make 6 parathas with the given amount of flour.

Serve  Millet/Bajra Flour Masala Paratha with a thick dal or your favourite curry, curd , chutney or pickle.

Suggestion :

You can use chopped Methi (fenugreek)/Bathua instead of spinach in the parathas.