FOR THE FILLING
|1 Green chilly|
|2 tsp Garam masala|
|1 tbsp Coriander leaves|
|1 tbsp Mint leaves|
|To taste Salt|
FOR THE PARATHA
|1 cup Bajra flour|
|nearly 1 cup Luke warm water|
|To taste Salt|
|To drizzle Oil|
My readers know that I am off refined ingredients for a while now. Have reduced the intake of gluten as well. Though sometimes i use the broken wheat or dalia which is not very regular. So the alternative for the flours that I use is rice flour and millets. Again rice flour usage is very minimal due to diet restrictions. Hence majorly I use the millet flours. Here in this healthy potato stuffed bajra paratha, I have used only bajra flour for the outer covering of the paratha. The stuffing is again very simple potato filling with little spices. Makes an excellent wholesome breakfast or lunch. I make very small parathas with this combination and I cannot eat more than one as it is very filling. Give it a try as these millet flours have a very different taste and you will love it.
Bajra or kambu flour is a non-glutenous flour made of millets. Since there is no gluten in the flour, rolling it into a thin chapathi is next to impossible. Likewise, unlike wheat flour, we cannot mix the dough with the water which is at room temperature. We need to mix it with lukewarm water. Instead of rolling it into rotis, I oat them on parchment paper, which makes it easy to transfer it to the girdle and make the parathas.
This week, Swati who blogs Food-Trails at suggested the theme of stuffed bread for Healthy wellthy cuisine. Though I wanted to bake some stuffed bread, I thought let me wait for sai or vibha to come back and I can bake them. For now, it is low-calorie food for us and this healthy potato stuffed bajra paratha was the perfect choice
The other bajra recipes which you can find in this blog are
TO MAKE THE FILLING
Wash the potato. Prick it all over with the fork. Cook in the microwave for 5 mins on high. Cover with a kitchen towel and let it cool completely.
Remove the skin and mash it completely
Add finely chopped green chilly, coriander leaves, mint leaves, garam masala and salt to this. Knead it into a soft filling without any lumps. Keep aside
FOR THE OUTER COVERING
Mix the flour with salt. Slowly start adding the lukewarm water and knead it into a very soft dough. Pinch 6 equal sized balls out of this.
FOR MAKING THE PARATHA
Take a piece of parchment paper. Grease it. Keep a ball of dough on it and pat it as thin as possible. Now keep some filling on it and spread it properly
Now take another sheet of parchment paper and pat one more roti
Keep the second roti on the first sandwiching the filling. Seal the edges by dipping your fingers in water and press it down.
Now transfer this to the hot girdle. Let it cook on one side. Now flip it over and cook on the other side for a minute on medium flame. Drizzle oil around and cook on both sides till brown spots appear. Transfer it to a serving plate and serve warm with a subzi of your choice
This potato stuffed bajra paratha is my contribution to for the 63rd posting of Healthy wellthy Cuisine with the theme of stuffed bread Mela at HW. The following are the contributions by the other members of this group
Baked stuffed Kulcha by Sasmita
Whole Wheat Stuffed Buns By Poonam
Bhaji Stuffed Pav By Swaty
Stuffed Curry Bun By Seema
Paneer Cheese Stuffed Paratha by Vanitha
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