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Bajra nasta | bajra aloo paratha | how to make bajra paratha | paratha recipe

Author Nehas Cook Book
3 from 1 vote
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Breakfast
Cuisine Indian
Servings 5 stuffed paratha

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.
For paratha
  • 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.