7 May, 2018
Nutritious Bajra and Methi Parathas|Pearl Millet Recipes|Millet Special
Nutritious Bajra and Methi Parathas are iron-rich with a wealth of fibre too. Bajra also Pearl Millet and is generally consumed during the winter so when there is an abundance of methi leaves aka fenugreek leaves try making this paratha.
Though kiddo was sure I have added something “healthy” and they are not the normal methi paratha, she did polish off a few. New ingredients I have to disguise/ not mention then it gets eaten. Do you do the same??
These parathas I made the same day as I made these crackers and the girl could not quite make up her mind what she wanted to eat. 😀
You can read up on the health benefits of Bajra or Pearl Millet here.
The recipes I have tried in the past with Bajra are
- Sajji Rotti for Bhogi Habba~Sankranti Special
- Bajre ki Khichidi and Lassi ~Indian State Haryana
Parathas we love and I have tried a few
- Paneer Paratha for a Protein-Rich Breakfast
- Simple Paratha with Leftover Moong Dal
- Nutritious Sattu ka Paratha, an Indian Bread Stuffed With Roasted Gram
- Aloo Paratha
- Mooli ke Parathe/ Radish Paratha Indian Flat Bread
Some of the other bajra recipes that my other blogger friends have tried are
- Mayuri has a delicious and yummy Bajra and Moong Dal ki Khichidi do try it out. Tastes yummy!
- One recipe that I keep hearing and I am yet to try Methi Na Dhebra that Aruna has shared!
- I love this Peas Bajra Roti that Priya Sateesh has made fits my requirements what about you?
- Priya Suresh is a great fan of whole grains so she has made this delicious Pearl Millet Dosa.
- Avin has shared a delicious sweet roti with Bajra Aur Gur ki Roti. I love it.
Bajra Methi Parathas recipe – How to make Bajra, Methi Parathas
- Serves: 6 parathas
- Preparation Time: 10 minutes
- Cooking Time: 15 minutes
- 1/3 cup bajra flour
- 1 cup whole wheat flour/atta
- 1 cup methi/fenugreek leaves, chopped
- 3 garlic cloves, crushed
- 1/2 tsp ginger grated
- 1 green chilli chopped fine
- 1/4 tsp red chilli powder
- 1/4 tsp haldi powder
- Salt to taste
- 2 tbsp curds
- salt to taste
- oil for cooking
- Blitz in the food processor add methi leaves, garlic, ginger, chillies, haldi, red chilli powder and salt.
- Add to the bajra flour and the wheat flour and knead into soft dough using the curds and hot water.
- Make 6 equal balls and roll out each portion with a little flour into a circle.
- Transfer the paratha to a non-stick pan.
- Cook on both sides until golden brown on both sides.
- Repeat with the rest of the dough.
- Serve hot we love our paratha with curds or dahi.
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