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Photo of Bajra pockets by Jaya Hasrajani at BetterButter

Bajra pockets

Jaya Hasrajani
0 minutes
Prep Time
10 minutes
Cook Time
2 People
Read Instructions Save For Later

Recipe Tags

  • Veg
  • Medium
  • Everyday
  • Sindhi
  • Breakfast and Brunch
  • High Fibre

Ingredients Serving: 2

  1. 1 cup bajra flour
  2. 1/2 cup finely chopped fresh methi leaves
  3. salt to taste
  4. 2 tsp curd
  5. 2 tsp oil
  6. 1 chopped green chilly
  7. 2 tsp chopped green garlic leaves
  8. For stuffing:
  9. 100 gms paneer shredded
  10. 50 gms shredded cheese
  11. Black pepper powder as per taste


  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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