1. 31 January, 2011 06:31:55 PM sughanda

    This recipe in EnglishBajra parantha is also very good in taste. You can pack Stuffed Bajra Parantha if you or any of your family member is going on a journey. We went to support the protest against Corruption in India on 30th January, then we took these Parantha along with us for the lunch.You have to prepare a filling of vegetables to stuff Bajra Parantha first. The filling can be made from spinach, fenugreek, potatoes and any other vegetable of your choice. Let's prepare Stuffed Bajra Parantha today at home.Ingredients for Stuffed Bajra ParathaBajra Flour - 300 gms. (2 cup)Wheat flour - 100 gms. (3/4 cup)Salt - 3/4 tea spoon (acording to the taste)Cumin seeds - 3/4 tea spoon (optional)Ghee or refined - to roast the parantha.Ingredients to make the fillingFenugreek Leaves - 3-4 (chopped)Oil - 2 tea spoon.Cumin seeds - 1/2 tea spoon.Heeng - 1-2 pinch.Salt - 1/2 tea spoon (according to the taste)Red chilli powder - 2 pinch.Green chilli - 1-2 pinch (chopped)Ginger- 1 inch long piece (grated)Method - How to make Stuffed Bajra ParathaHow to prepare the fillingHeat oil in a pan and tamper the cumin seeds and heeng into it. Now put fenugreek leaves, salt, red chilli powder, green chilli and ginger into it. Mix the ingredients well and cook for 5 minutes on low flame. The filing to stuff the parantha is ready.How to make Fenugreek Stuffed Bajra Parantha:Knead the dough and divide it into 8 equal parts.Heat a pan on a stive and grease it with little ghee.Take one part of the dough and roll it into small ball. Divide it into two equal parts. Take one part and roll it on a rolling board into a flat disc of 5-6 inches. Dust the second part of the dough with dry wheat flour and roll it also in a flat disc of 5-6 inches. Now take 1 tea spoon filling and put it on one of the rolled out parantha and cover it with the second parantha in a way that the whole parantha is covered and corners are joined together so that the filling do not come out. Press the parantha with light hands so that the filling inside the parantha sets. Keep on pressing with fingers to increase the size of the parantha. Now put this parantha on the pan and roast it. Pour little oil or ghee on the parantha and roast it well till both the sides turn crispy and brown in colour. Put a bowl on a plate and keep the roasted parantha over it.Prepare all the parantha in the same manner. Serve them with aloo matar, aloo curry, raita and coriander chutney.

  2. 01 February, 2011 09:33:42 AM mikki

    hi nishaji nice recipe hum try kerenge per atta kitena lena hai aur chekle per kerse belena hai vo shayad aap bhul geye ho kya ye hum bajre ki roti kolum se dekhna hoga.thanks

  3. 10 August, 2012 02:06:33 PM mannu

    Nisha ji aapne bharva paratha banana,video mein kyu nahi sikhaya?
    निशा: मनु, मैं आने वाली सर्दियों में अवश्य कोशिश करूंगी.

  4. 28 September, 2012 05:47:01 AM Rashmi

    Can we use some other gluten free flour instead of wheat
    निशा: रश्मी, मक्का का आटा, सोयाबीन का आटा, चावल का आटा, बेसन (चने का आटा) आदि ले सकते हैं.

  5. 03 May, 2014 06:43:17 AM Ganesh Prajapat

    Great Contribution toward our culture and indigenous cooking knowledge. Centuries and Centuries will remember you .... May god bless you and long live.
    निशा: गनेश जी, बहुत बहुत धन्यवाद.

  6. 08 January, 2017 05:51:05 PM Sonia

    Nishaji maine yeh parathe banye. Bahut paand aaye.please Ragi,Rajgira ki roti ya parathe ki receipe batayen.
    निशा: सोनिया जी, बहुत बहुत धन्यवाद. हम जल्दी ही रेसिपी पोस्ट करेंगे.