It is a stuffed paratha made with bajra flour and spicy potato stuffing. I also share the tomato chutney recipes which taste great with stuffed paratha. It is usually made for breakfast and even sometimes for lunch and dinner also.
Generally, the stuffed paratha recipe varies from house to house. But I share a very basic recipe in which, I grate boiled potatoes mixed with spices and stuff them into bajra dough, gently tap it, and roast it in ghee. I also share a few tips and the easiest way to make stuffed paratha. Do try this!
The key to making tasty bajra aloo paratha at home are
- first, made dough with bajra flour. you can add some wheat flour or jowar flour to it. Also, the dough should be soft and smooth, do not knead tight dough.
- Secondly, take extra precautions while preparing the potato or aloo stuffing. It has to be moist but at the same time not make it watery. You may not be able to stuff it and eventually you may not be able to roll. If it gets a watery texture then add some dry poha powder into the stuffing, so it will absorb water and make the stuffing dry.
- Lastly, I made paratha by tapping it by hand. beginners can find it difficult with bare hands and I recommend making it with a rolling pin—also roast the paratha on a medium flame for a crispy outer layer.
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Bajra nasta | bajra aloo paratha | how to make bajra paratha | paratha recipe
Ingredients
For bajra dough
- 2 cup bajra flour
- Salt to taste
- 1 cup water or as required
For stuffing
- 400 grm or 4 medium size boiled potatoes
- 1 tbsp ghee
- Pinch of hing
- 2 chopped green chilli
- 1 tsp ginger paste
- ¼ cup chopped green garlic
- ½ cup chopped onion
- Pinch of turmeric powder
- ¼ tsp ajwain
- ½ tsp coriander seeds
- 1 tsp red chilli flakes
- ½ tsp cumin powder
- ½ tsp garam masala
- 1 tsp amchur powder
- ½ tsp chaat masala
- 1 tsp kasuri methi
- Salt to taste
- Some coriander leaves
- Ghee or oil for roasting paratha
For tomato chutney
- 3 medium size tomatoes
- 6-7 garlic cloves
- 3 green chilli
- ½ cup chopped onion
- ½ cup coriander leaves
- ½ tsp jeera powder
- ½ tsp black salt
- Salt to taste
- ½ tsp Kashmiri red chilli powder
- 1 tsp oil
- 1 tsp lemon juice
Other ingredient
- Sesame seeds
- Ghee for roasting
Instructions
Making bajra aloo paratha
- For paratha stuffing, in a mixing bowl, grated boiled potatoes.
- Now in a tadka pan, add ghee, a pinch of hing, chopped green chili, ginger paste, and green garlic. Saute it.
- Then add chopped onion and saute it.
- Now add turmeric powder and mix well. Add saute masala to boiled potatoes.
- Also add ajwain, coriander seeds, red chili flakes, cumin powder, garam masala, amchur powder, chaat masala, kasuri methi, salt, and coriander leaves. Mix well.
- Aloo stuffing is ready. Make a medium size ball from stuffing.
- Now in a mixing bowl, add water and salt. Mix well.
- Then add bajra flour gradually and knead soft dough.
- Now sprinkle some water and knead the dough for 2-3 minutes till it becomes smooth.
- take a medium size ball and flatten it out between your palm. Add the stuffing ball into the center of the circle.
- Bring the edges of the circle towards the center and fold over to cover the entire filling; making sure the edges are all sealed well by pinching them together if there is any opening.
- Flatten the stuffed dough; dust over a little flour and pat gently into a 6-inch diameter circle taking care not to put too much pressure as the stuffing can come out of the dough.
- Sprinkle some sesame seeds on the paratha and press it slightly.
- Heat tawa on medium flame, add paratha, and apply some ghee to it. Roast paratha on medium flame till slightly crisp on the upper side.
- Serve the bajra aloo paratha with tomato chutney and dahi.
Making tomato chutney
- Wash and make a slit on the upper part of the tomatoes.
- Now roast tomatoes on medium flame till it becomes soft.
- Also roast garlic cloves and green chili. keep it aside.
- Now in a mixing bowl, add roasted tomatoes, removes their skin, and cut it into small parts. Also, crush tomatoes with a masher.
- Then in a mixture jar, add roasted garlic cloves and green chili. grind it into a coarse paste and add tomato puree.
- Also add chopped onion, coriander leaves, roasted cumin powder, black salt, salt, red chili powder, oil, and lemon juice. Mix well.
- Tasty tomato chutney is ready. Serve with paratha.
Notes
For stuffing
- Cool down boiled potatoes, so there is no moisture in it.
- Grate boiled potatoes so they evenly spread into stuffing.
- Stuffing taste great with ghee. You can use oil instead of it.
- Stuffing taste great when it is prepared slightly spicy.
- Knead the soft dough for paratha.
- Sprinkle little water drop and knead bajra dough till it becomes smooth and crack-free.
- Gently tap paratha dough and roll it to medium thickness.
- Roast paratha on a medium flame for evenly cooked.
- Paratha tastes great when it is prepared slightly spicy.
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