Bajra pockets | How to make Bajra pockets

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By Jaya Hasrajani
Created on 3rd Nov 2015
  • Bajra pockets, How to make Bajra pockets
Bajra pocketsby Jaya Hasrajani
  • Bajra pockets | How to make Bajra pockets (7 likes)

  • 0 reviews
    Rate It!
  • By Jaya Hasrajani
    Created on 3rd Nov 2015

Bajra pockets, a deliciously amazing recipe to treat your family members. This recipe of Bajra pockets by Jaya Hasrajani will definitely help you in its preparation. Surprisingly the preparations for Bajra pockets can be done within few minute. Isn't it interesting. Also, the time taken for cooking Bajra pockets is not very much. With such flavoursome ingredients, the dish is definitely going to come out superb! This recipe is almost perfect to serve 2 people.A lot of times making Bajra pockets can be quite tricky, so the recipe in Better Butter can help you in making it. The aroma which arises while cooking Bajra pockets is just too tempting. Cooking Bajra pocketsat home might be a little tedious but when your whole family would enjoy the meal, all your efforts would be totally worth it. The recipe can be turned and twisted in a lot of ways to make it more interesting. This recipe of Bajra pockets is so simple and easy that even beginners can try it out. So, the next time you have a party at home do not forget to check out the recipe ofBajra pockets from Better Butter.

  • Prep Time0mins
  • Cook Time10mins
  • Serves2People
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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