Stuffed Bajra Paratha | How to make Stuffed Bajra Paratha

By bhawna kabra  |  3rd Apr 2016  |  
4.5 from 2 reviews Rate It!
  • Stuffed Bajra Paratha, How to make Stuffed Bajra Paratha
Stuffed Bajra Parathaby bhawna kabra
  • Prep Time

    5

    mins
  • Cook Time

    7

    mins
  • Serves

    4

    People

54

2





Video for key ingredients

  • How to make Chenna

About Stuffed Bajra Paratha Recipe

Bajra has a list of health benefits such as it lowers the Blood Cholesterol, prevents acidity, increases hemoglobin etc.

Stuffed Bajra Paratha, a marvelous creation to spice up your day. The relishing flavours, the appealing texture and the amazing aroma of Stuffed Bajra Paratha is just mouth-watering. This amazing recipe is provided by bhawna kabra. Be it kids or adults, no one can resist this delicious dish. How to make Stuffed Bajra Paratha is a question which arises in people's mind quite often. So, this simple step by step Stuffed Bajra Paratha recipe by bhawna kabra. Stuffed Bajra Paratha can even be tried by beginners. A few secret ingredients in Stuffed Bajra Paratha just makes it the way it is served in restaurants. Stuffed Bajra Paratha can serve 4 people. So, the next time you have a get together or a party at home, don't forget to check and try out Stuffed Bajra Paratha.

Stuffed Bajra Paratha

Ingredients to make Stuffed Bajra Paratha

  • Bajra Atta - 1 cup
  • Aata - 1/2 cup
  • salt as per taste
  • Warm water for kneading dough
  • Stuffings:
  • Chenna (homemade paneer) - 1/2 cup
  • Onion (finely chopped) - 1
  • Capsicum finely chopped - 1
  • Green chillies chopped - 2
  • Garam masala - 1/4 teaspoon
  • Salt as per taste

How to make Stuffed Bajra Paratha

  1. Mix salt, both flours and knead the dough with water. Keep aside.
  2. Mix all ingredients of stuffing.
  3. Make 2 thin rotis and spread stuffing over one roti and place another roti on it. Roll with the rolling and fry on the tava with ghee.
  4. Serve the paratha with raita and chutni.

Reviews for Stuffed Bajra Paratha (2)

Reema Thukral2 years ago

Great recipe, thanks for sharing.
Reply

Sazida Bano2 years ago

Reply