Bajra pockets | How to make Bajra pockets

By Jaya Hasrajani  |  3rd Nov 2015  |  
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  • Bajra pockets, How to make Bajra pockets
Bajra pocketsby Jaya Hasrajani
  • Prep Time

    0

    mins
  • Cook Time

    10

    mins
  • Serves

    2

    People

28

0





About Bajra pockets

Bajra pockets is one dish which makes its accompaniments tastier. With the right mix of flavours, Bajra pockets has always been everyone's favourite. This recipe by Jaya Hasrajani is the perfect one to try at home for your family. The Bajra pockets recipe is very simple and can be made in restaurant style using these ingredients. The time taken while preparing Bajra pockets is few minutes and the time taken for cooking is 10 minutes. This is recipe of Bajra pockets is perfect to serve 2 people. Bajra pockets is just the appropriate option to prepare when you have a get together or party at home. Be it kids or grownups, everyone just absolutely love Bajra pockets. So do try it next time and share your experience of cooking Bajra pockets by commenting on this page below!

Bajra pockets

Ingredients to make Bajra pockets

  • 1 cup bajra flour
  • 1/2 cup finely chopped fresh methi leaves
  • Salt to taste
  • 2 tsp curd
  • 2 tsp oil
  • 1 chopped green chilly
  • 2 tsp chopped green garlic leaves
  • For stuffing:
  • 100 gms paneer shredded
  • 50 gms shredded cheese
  • Black pepper powder as per taste

How to make Bajra pockets

  1. In a bowl take bajra flour and add oil, curd, methi leaves, green garlic leaves, salt and green chilly. Knead a medium hard dough. Add more chillies if you want it spicy set aside for ten minutes. Mix paneer, chesse & black pepper powder
  2. Now take non stick tava, heat it on medium flame. On a rolling board keep butter paper and mildly grease it. Take dough of around two lemons, make a ball, place it on butter paper, wet you fingers with water and start patting the dough.
  3. Ensure you pat it in round shape and it should be even. Now slightly turn the Chappati on your wet hand. Now roll this over on tava very carefully. Once you feel that base is getting cooked, spread the stuffing on one half and fold it.
  4. It should look like half a circle, roast it nicely from both sides. Cut it in two.

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