Chawli stuffed Bajre ke Parathe recipe
Uncover the Millet Magic: Stuffed Bajra Ke Paratha in 30 Minutes
Ingredients
For the parathas
- 2 cups bajra flour black millet flour
- 1 tbsp oil
- a pinch salt
To be mixed together for the stuffing
- ½ cup finely chopped chawli long beans
- ½ tsp finely chopped green chillies
- 1 tsp finely chopped garlic
- 1 tbsp chopped coriander
- a pinch asafoetida hing
- 1 tsp oil
- salt to taste
Other ingredients
- bajra flour black millet flour for rolling
- melted unsalted butter for cooking
- dry garlic chutney to serve
Instructions
For the parathas
- Mix the bajra flour, oil and salt and enough hot water to make a soft dough.2 cups bajra flour, 1 tbsp oil, a pinch salt
- Knead well. Divide the dough into 8 equal portions.
- Roll out each portion of the dough thinly into circles of 200 mm. (4″) diamete.
- Lightly cook the bajra rotis on a tava (griddle) on both sides. Keep aside.
For the stuffing
- Combine the chawli, green chillies, garlic and coriander in a blender or a food processor without using any water to make a coarse paste.½ cup finely chopped chawli, ½ tsp finely chopped green chillies, 1 tsp finely chopped garlic, 1 tbsp chopped coriander
- Heat the oil in a pan, add the asafoetida and salt and the ground chawli mixture and sauté for 3 to 4 minutes.a pinch asafoetida, 1 tsp oil, salt to taste
- Cool and divide the mixture into 4 portions.
How to proceed
- Spread one portion of the filling on one uncooked bajra roti. Then place another bajra roti on top and press the sides so that the filling gets sealed between the two rotis.bajra flour
- Cook the stuffed roti on a tava (griddle) on both sides using a little ghee, till both sides are golden brown.1 tbsp oil, melted unsalted butter for cooking
- Repeat for the remaining rotis and stuffing to make 3 more paraths.
- Serve hot.dry garlic chutney to serve