Bajra ka paratha
(Millet flour paratha)
Bajra ka paratha or Bajra ki roti is
Rajasthani in origin. Bajara is the
Hindi word for Pearl Millet. Bajara is very popular in Northern region of India
and it is eaten during winter season. Bajara kheer and bajara churma are one of
the popular dishes made with bajara (millet). Bajara paratha is made with
bajara flour and to perk up the flavor spices are added to the flour when
making the dough. Bajara flour is gluten free and has less adhesive
strength which makes it difficult to make paratha but with practice it becomes
easier. Although is absolutely
simple to make these delicious parathas. Bajra paratha goes well with
almost any vegetarian dish. North Indians love to eat bajra ka paratha with
fresh homemade butter.
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Ingredients:
1 Cup bajra flour (millet flour) ½ Teaspoon red chili powder 1 Pinch of asafetida (Hing) ½ Teaspoon salt or to your taste ¾ Cup of hot water or as required for making the dough Vegetable oil for making the parathas Makes about 4 parathas Cooking measurement conversion Measurement converter |
Bajara ka flour
(Millet flour) |
Bajara flour dough
Directions for making the dough:
1. In a bowl add bajra flour, salt, red chili powder, hing (asafetida) and mix them well.
2. Add little hot water at a time and use a spoon to mix because water is hot, once you can touch the dough knead the dough for few minutes. Make a firm but not sticky dough, if the dough becomes sticky then add more flour, if the dough is dry, then add some water. (Hot water makes gluten free flour to bind and dough become pliable and easy to roll)
3. Knead the dough with wet hands and make smooth dough then make a ball and put it back into the bowl, then cover it and keep it aside for at least half hour .
1. In a bowl add bajra flour, salt, red chili powder, hing (asafetida) and mix them well.
2. Add little hot water at a time and use a spoon to mix because water is hot, once you can touch the dough knead the dough for few minutes. Make a firm but not sticky dough, if the dough becomes sticky then add more flour, if the dough is dry, then add some water. (Hot water makes gluten free flour to bind and dough become pliable and easy to roll)
3. Knead the dough with wet hands and make smooth dough then make a ball and put it back into the bowl, then cover it and keep it aside for at least half hour .
Directions for making Bajra ka paratha:
1. Pre heat the tawa (cast iron flat griddle) on medium heat and grease it with little oil
2. Take some extra whole wheat flour for dusting in a plate.
1. Pre heat the tawa (cast iron flat griddle) on medium heat and grease it with little oil
2. Take some extra whole wheat flour for dusting in a plate.
Heat the griddle
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Flour
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3. Knead the dough with wet hands for a minute, and then roughly divide the dough into 4 equal parts without forming into the balls.(Size of the balls depends how thick you want to make the paratha)
4. Now dust your hands with the flour and take a portion of the dough and roll it in between your palms into a ball.
5. Place the ball of dough into the flour and press flat, dusting both sides.
6. Now place the dough on the rolling board or chakla (Indian roti rolling board) and with the help of a rolling pin (Belan) gently with light hands roll into a 5 “to 6 “circle or the size you prefer. While rolling the paratha, to make paratha even, move the rolling board around, try to avoid lifting and moving around the paratha because it can break easily. You can sprinkle some dry wheat flour on the dough while rolling it so that it does not stick to the rolling pin. You won't be able to make a perfect circle because this dough is just of that nature. Bajara paratha is rolled thicker than regular wheat flour paratha. .
Place the dough on the rolling board
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Roll the dough into a circle
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7. Now pick the paratha and gently place the paratha on the hot greased tawa
(griddle), and let it cook.
8. In about 30 seconds the Little bubble will start appearing, with the help of
spatula turns the paratha over to the other side and cook for 30 seconds. If the
paratha sticks to the tawa (griddle), it is not hot enough, if it is too dark or burn
it means it is too hot adjusting the heat accordingly.
(griddle), and let it cook.
8. In about 30 seconds the Little bubble will start appearing, with the help of
spatula turns the paratha over to the other side and cook for 30 seconds. If the
paratha sticks to the tawa (griddle), it is not hot enough, if it is too dark or burn
it means it is too hot adjusting the heat accordingly.
Place the paratha on hot griddle
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Turn the paratha to other side
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9. Drizzle ½ teaspoon of oil over the paratha and with the spatula spread evenly,
and then turn it over to other side and drizzle and spread ½ teaspoon oil, and
cook. Keep the heat on medium high.
10. With the spatula press down gently all over the surface of the paratha in circular motion on both the sides to make it crispy. Keep flipping the paratha back and forth few times for 3 to 4 minutes or until both sides become light brown and you have the desired crispness take the paratha off the griddle. Serve paratha hot.
and then turn it over to other side and drizzle and spread ½ teaspoon oil, and
cook. Keep the heat on medium high.
10. With the spatula press down gently all over the surface of the paratha in circular motion on both the sides to make it crispy. Keep flipping the paratha back and forth few times for 3 to 4 minutes or until both sides become light brown and you have the desired crispness take the paratha off the griddle. Serve paratha hot.
Spread the oil on paratha and turn
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With the spatula press the paratha
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Turn the paratha to other side
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Bajara ka paratha is ready
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Tips:
1. Bajarai ka paratha should be serve immediately hot because after keeping it
even for sometime makes them dry and hard. So make sure you make it right
when you'll be serving it
2. If you wish add 2 tablespoon of whole wheat flour in the dough that will
make it easier to roll the paratha.
3. If you have difficulty in rolling the paratha then use the plastic sheets for
rolling the paratha: Follow the direction below for rolling the parathas.
* Take 2 sheets of plastic sheets and spread one over the rolling board.
* Knead the dough , grease your hands and take a portion of the dough and roll
it in between your palms into a ball.
* Place the ball of dough on the rolling board over the plastic sheet and press
flat, now take the other sheet of plastic sheet and cover over the dough.
1. Bajarai ka paratha should be serve immediately hot because after keeping it
even for sometime makes them dry and hard. So make sure you make it right
when you'll be serving it
2. If you wish add 2 tablespoon of whole wheat flour in the dough that will
make it easier to roll the paratha.
3. If you have difficulty in rolling the paratha then use the plastic sheets for
rolling the paratha: Follow the direction below for rolling the parathas.
* Take 2 sheets of plastic sheets and spread one over the rolling board.
* Knead the dough , grease your hands and take a portion of the dough and roll
it in between your palms into a ball.
* Place the ball of dough on the rolling board over the plastic sheet and press
flat, now take the other sheet of plastic sheet and cover over the dough.
Place the dough on rolling board over plastic sheet
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Place the other plastic sheet over the dough
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* With the rolling pin roll the dough into 6” circle or with the ball of your palm
press the dough in circular motion and make a circle.
* Take the top plastic sheet off and very gently lift the bottom plastic wrap with
the paratha on it and first transfer the paratha on the right hand remove the
lower plastic sheet then transfer on the hot griddle and follow the above
process for cooking from step 8
press the dough in circular motion and make a circle.
* Take the top plastic sheet off and very gently lift the bottom plastic wrap with
the paratha on it and first transfer the paratha on the right hand remove the
lower plastic sheet then transfer on the hot griddle and follow the above
process for cooking from step 8
Roll the paratha
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Remove the top plastic sheet
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Paratha is rolled
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Transfer the paratha over right hand then on the griddle
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Please take the time to let me know what you think about my recipe. Your comments would be helpful to me to improve the recipe.
Thank you
Geeta Seth
Other recipes:
Bajra ki roti (Millet flour roti) Urad dal
Makai ka paratha (Corn flour paratha) Sarson ka saag
Palak paratha (Spinach paratha) Yogurt with spinach
Urad dal stuffed paratha Boondi ka raita
Bajra ki roti (Millet flour roti) Urad dal
Makai ka paratha (Corn flour paratha) Sarson ka saag
Palak paratha (Spinach paratha) Yogurt with spinach
Urad dal stuffed paratha Boondi ka raita
