Methi Bajra Paratha
Parathas always have been a family-favorite treat. Lately I have been trying to make gluten-free breads. A combination of bajra and besan with methi parathas taste delicious. These spicy Methi Bajra Parathas have a biscuit texture, which makes it very enjoyable. They also pair well with gravy-based dishes like Mixed Dal, Aloo Tamatar or you can serve with plain yogurt. You can enjoy these as a proper meal, or even as a great on-the-go lunch! I also enjoy these parathas with just hot cup of chai.
This recipe will serve 2, and make 4 Parathas.
Servings 2 people
- ½ cup millet flour bajra atta
- ½ cup besan
- ½ tsp cumin seeds jeera
- ½ tsp salt
- 1 tsp chili flakes
- ¼ tsp turmeric haldi
- ⅛ tsp asafetida hing
- 1 Tbsp sesame seeds til
- 1 Tbsp oil
- ¼ cup fenugreek leaves option is using dry leaves
- ½ cup hot water use as needed
- 4 tsp oil to cook the parathas
Mix all the ingredients for paratha together, millet flour, besan. Cumin, salt, chili flakes, turmeric, asafetida, sesame seeds, oil, and fenugreek leaves. Notes: if you don’t have fresh fenugreek leaves use dry methi known as Kasuri Methi.
Make the dough using hot water, you will need about 1/2 cup of water. Dough should be firm and pliable. Notes: dough should be prepare just before making paratha.
Dived the dough into 4 equal parts, oil your palm and roll them between your palms, to make them round petites.
Heat the skillet on medium high heat. To test, sprinkle a couple of drops of water on the skillet. The water should sizzle right away.
Roll the paratha in about 6” circle, roll them between two pieces of plastic that makes the rolling easy, I am using zip log bag.
Place the methi bajra paratha over the skillet. When start to change color, flip it over. You will notice some golden-brown spots.
After a few seconds, spread one teaspoon of oil on the aratha. Flip it again and lightly press the with a spatula. Flip again and press with the spatula making sure the paratha is golden-brown on both sides.
Repeat same process for the remaining.
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