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Ingredients

Adjust Servings:
FOR THE FILLING
2 Potato medium sized
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

Healthy potato stuffed bajra paratha

Cuisine:
  • 20 mins
  • Serves 2
  • Medium

Ingredients

  • FOR THE FILLING

  • FOR THE PARATHA

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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.

Healthy potato stuffed bajra paratha

Healthy potato stuffed bajra paratha

 

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

Steps

1
Done

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.

2
Done

Remove the skin and mash it completely

3
Done

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

4
Done

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.

5
Done

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

6
Done

Now take another sheet of parchment paper and pat one more roti

7
Done

Keep the second roti on the first sandwiching the filling. Seal the edges by dipping your fingers in water and press it down.

8
Done

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

 

Healthy potato stuffed Bajra paratha

Healthy Potato stuffed bajra paratha is a millet based paratha and is gluten free. It is a very healthy dish to and can be served for breakfast or lunch.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Servings: 2
Author: Veena

Ingredients

FOR THE FILLING

  • 2 Potato
  • 1 Green Chilly
  • 1 Tbso Coriander leaves
  • 1 Tbsp Mint leaves
  • 2 Tsp Garam Masala
  • To taste Salt

FOR THE OUTER COVERING

  • 1 Cup Bajra flour
  • 1 Cup Lukewarm water
  • To taste Salt
  • To Drizzle Oil

Instructions

  • 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.

TO MAKE 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

Notes

  • You can add some wheat flour if you are not gluten intolerant for easier rolling of the roti
  • Any millet flour can be used
  • The filling can be of any vegetable that you like
  • Please consult your physician before making any dietary change

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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5 Comments Hide Comments

I love your nutritious choices and the recipes. I do make bajra and aloo parantha but mix together in the dough, as filling and making paranthas seems like a task to me.. I will try with parchment paper as suggested by you!! Will love o have these delicious and healthy paranthas with my tea!!

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Veena

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Kuthiraivali thatte idli
previous
Kuthiraivali Thatte Idli / Barnyard Millet recipes
Avarekaalu Quinoa pulao
next
Avarekaalu quinoa pulao in wonderchef nutripot

5 Comments Hide Comments

I love your nutritious choices and the recipes. I do make bajra and aloo parantha but mix together in the dough, as filling and making paranthas seems like a task to me.. I will try with parchment paper as suggested by you!! Will love o have these delicious and healthy paranthas with my tea!!

Add Your Comment

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