Ariso Recipes
Bajra Paratha With Village-Style Chutney
Last update date: February 24, 2012
Indulge in the rustic charm of Bajra Paratha with Village-Style Chutney. These hearty parathas are made from a blend of pearl millet and wheat flour, combined with flavorful ingredients like potatoes, onions, and spices. Fry them to perfection and savor with a zesty homemade chutney for a delightful rural-inspired meal.
50 minutes.
Indian
Ariso Intelligence
Relatively Clean
One of the ingredient used is not clean
Contains White Granulated Sugar.
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Ingredients
2
How To Cook?
1
In a mixing bowl, combine pearl millet (bajra) flour, wheat flour, boiled and mashed potato, chopped onions, green chillies, chilli powder, black pepper powder, turmeric, ginger, fresh coriander (if desired), gingelly seeds, salt, ajwain, mango chutney paste, black salt (if desired), and ghee. add a little water to make a soft and pliable dough. set the dough aside and let it rest for 10 minutes.
2
Divide the dough into 4 smaller balls. dust each ball with some wheat flour and roll it out into a round shape. since bajra does not contain gluten, there might be some cracks on the edges of the rolled out paratha, but the addition of wheat flour and potato will help hold the dough together. heat a pan or tawa on high heat and carefully place the paratha on it. cook the paratha on high heat on both sides, then reduce the heat. apply ghee or oil generously on both sides and continue cooking until the paratha turns golden brown. repeat the same process with the remaining dough. serve the bajra paratha with pickle, yogurt, butter, chutney, and hot tea.
3
This chutney is incredibly easy and quick to make, and it's also quite healthy. simply put all the mentioned chutney ingredients into a blender and grind them until desired consistency. you can keep the chutney slightly chunky or puree it until smooth. transfer the chutney to a bowl and serve it fresh. prepare this chutney just before serving and enjoy it with tomato onion chutney.
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