Bajra Aloo Parathas

April 29, 2018mayurisjikoni

The Year is moving too fast.

The whole of April passed so fast, in fact the year is just moving at a very quick pace. I got busy trying to post every single day(except for 3 Sundays) breakfast dishes for the Blogging Marathon Group. While some of the members are very well organized some like me are not. By end of Feb I knew what dishes I was going to make except for just a couple. However, I was just not getting the time to make them. I usually don’t want to make anything new in the evening as taking photos becomes impossible. When I had started blogging I would take photos in the evening too and they would come out so horrible. Also I now find that my speed at working in the kitchen is slowing down.

I guess being a food blogger’s family is not easy. My hubby has to wait till I photograph the dish, he sometimes has to have breakfast for lunch (not that he complains) and if I’ve baked something in the evening especially a loaf of bread, there is no way he can even slice a teeny weeny piece as I need to take photos. In order to avoid all these problems I prefer to cook in the morning.

Anyway, enough of my thoughts and let’s get straight into today’s recipe. Its that time of the month when members of Shhh Cooking Secretly, (a group started by Priya of Priya’s Versatile Recipes) share what they have prepared with the two secret ingredients given by their partners.We select a theme every month. For the month of April the theme was Haryanvi Cuisine, food from the state of Haryana. My partner was Renu who blogs at Cook With Renu. Her blog has a long list of recipes ranging from baked goodies to kids friendly recipes and more. Take a moment to check out her wonderful blog. Renu gave me bajra and garam masala and I gave her besan (chickpea flour) and cumin seeds. She made a delicious, mouthwatering, creamy pakoda kadhi.

Haryana is an agrarian state in North India. The Green Revolution and the building of the Bakra Dam has resulted in a state that grows wheat, rice, sugarcane, oilseeds, vegetables, fruits and is also rich in dairy production. Haryana is largely a vegetarian state. The Haryanvi cuisine is fresh, earthy and wholesome. Staple for this state is saag (a pureed mixture of greens), vegetable curries, rotis, parathas and rice. Yogurt, butter, ghee are largely used in their food preparation. Some famous Haryanvi dishes are pakoda kadhi, besan roti, singer sabji, saag, bhatua raita, churma, meetha chawal, kheer, methi gajar, hara chana cholia, mixed dal and so many more.

With the ingredients that Renu gave me, I decided to make bajra aloo paratha as I already have bajra khichdi recipe on my blog. Usually an equal proportion of bajra (pearl millet) flour and wheat flour are used to make this flatbread or paratha. However to keep it gluten free I used only bajra flour. Using only bajra flour makes it difficult to roll so I made it the way I usually make the Gujarati Bajri na dhebra, by patting it on a wet cloth. These bajra aloo parathas tasted so different from the bajri na dhebra.

I served the parathas with some mixed dal. However, they can be easily enjoyed with other curries, or as breakfast with some yogurt or on its own with pickles. Usually eaten during the winter months as bajra or pearl millet helps to add heat to the body.  Renu thank you for the two very interesting ingredients as this made me try out a new paratha recipe.

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BAJRA ALOO PARATHAS

Makes 6

1½ cup bajra(bajri, pearl millet) flour

½ cup mashed potato (boiled, peeled and mashed)

2 tbsp sour yogurt

½ cup finely chopped fresh methi (fenugreek)

1 tsp ginger paste

½ -1 tsp green chilli paste

1 tsp garlic paste

1 tsp coriander powder

½ – ¾ tsp salt

½ tsp turmeric powder (haldi)

½ tsp garam masala

½ tsp cumin seeds (jeera)

¼ tsp ajwain (carom seeds)

¼ tsp asafetida (hing)

some oil or ghee for shallow frying

some water in a bowl

  1. Add flour to a big bowl along with green chili, ginger, garlic pastes, cumin seeds, ajwain, asafetida, coriander powder, garam masala, salt and turmeric powder. Mix it well.
  2. Add chopped fenugreek and mashed potato. Mix it well.
  3. Add sour yogurt and bring everything together into a dough.
  4. Knead the dough till its smooth.
  5. Cover the dough with a lid and let it rest for 15-20 minutes.
  6. Divide the dough into six parts.
  7. Heat a griddle or tawa over medium heat.
  8. Wet a small piece of cotton cloth (I find using a handkerchief the best).
  9. Wet the work board a bit and lay the wet cloth on it.
  10. Take a piece of the dough and roll it into a ball.
  11. Wet the fingers and begin to pat it into a circle of about 5-6 inches in diameter.
  12. brush very little oil on the hot tawa.
  13. Hold the cloth with the patted dough at the top corners and flip it over onto the hot tawa.
  14. Peel off the cloth.
  15. Let the paratha cook till you’re able to flip it over.
  16. Smear with oil and cook both the sides till brown specks appear and its done.
  17. Repeat steps 8 -16 with the remaining dough.
  18. Serve hot bajra aloo parathas with dal, vegetable curry, yogurt or with pickle.

Tips:

  • Adjust spices according to your taste.
  • If you want to add wheat flour then use 1 cup bajra flour and ½ cup wheat flour. You may need to add some water to make the dough. You can use a rolling pin to roll out the parathas.
  • Replace the fenugreek with fresh coriander or spinach.

You may want to check out cuisine from other states of India:

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bafauri – Chhattisgarh cuisine
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punugulu – Andhra Cuisine
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santula – odia dish
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siddu – Himachali cuisine

Sending this recipe to the following event:

shhh

 

 

 

 

 

 

 

 

27 Comments

  • Renu

    April 29, 2018 at 11:41 pm

    It’s completely my pleasure Mayuri Di to work with you and share some space with you. Coming back to Parathas they look so yummy and I liked the trick of the cloth. My mom makes bajra aloo paratha but she stuffs aloo in bajra paratha. I will give your way a try. Loved the recipe.

     
    1. mayurisjikoni

      April 30, 2018 at 5:53 pm

      Thanks ARenu, I would love to learn how to make the stuffed version. As for using the cloth, the dough is pretty soft so you can’t roll but then the parathas turn out soft.

       
  • Vidya Narayan

    April 30, 2018 at 4:47 am

    Just like you, I avoid cooking in the evenings anything pertaining to blog as the pictures affect big time. For me, its another race altogether. with not much natural light at my place, I have to wake up very early, plan my cooking and wait for the 12 to 2 slot in the afternoon to click my images. Hence, I dont usually get to do much breakfast related posts on blog which is a pity. With just 2 people home, how much extra can one cook and keep in fridge. Besides we like eating fresh so dont really cook too much ahead except basic prep work. Inspite of all this I must say, your marathon is going really well and you have done a good deal of planning in coming up with some wonderful options. This particular recipe is great for breakfast too rather than the regular aloo parathas. Bajra is much healthier and filling and ensures your body gets the right dose of nutrition. A delicious share.

     
    1. mayurisjikoni

      April 30, 2018 at 5:52 pm

      Thank you so much Vidya. You’re so right that there is so much one can cook for 2. We too don’t to leave food in the fridge so plan accordingly. Like these parathas we had them for lunch.

       
  • poonampagar

    April 30, 2018 at 7:07 am

    The Bajra Aloo Paratha sound so healthy and wholesome..will give it a try soon. Cannot agree more on the hardships of a blogger family

     
    1. mayurisjikoni

      April 30, 2018 at 5:47 pm

      Thanks Poonam, but we still get so much support from them.

       
  • Priya Suresh

    April 30, 2018 at 7:04 pm

    Since ever i started blogging, i have been following some rituals, like not to cook late in the evening just to avoid clicking in evening time. Bajra aloo parathas looks ultimate and super healthy.

     
    1. mayurisjikoni

      May 2, 2018 at 4:06 pm

      Thanks Priya, I don’t like cooking late in the evening, even before I started blogging. Like to keep everything ready for evening meal so there is minimum work to be done.

       
  • The Girl Next Door

    May 7, 2018 at 10:36 am

    The parathas sound so wonderful – full of taste, hearty and healthy. Would love to try these out some time. 🙂

     
  • Seema Doraiswamy Sriram

    May 8, 2018 at 5:54 am

    Bajra can be pretty dry when tackling the rotis as it is lower in gluten. so glad to see you have some softening additions and the aloo as the binder. Lovely

     
  • Priya Satheesh

    May 8, 2018 at 7:39 am

    Healthy and filling meal. Loved your version of paratha.. will try soon ! Thanks for sharing !

     
    1. mayurisjikoni

      May 8, 2018 at 12:14 pm

      Thanks Priya

       
  • Aruna

    May 8, 2018 at 8:44 am

    First, hats off to you for the absolutely amazing range of dishes you put up for the blogging marathon. The range showed serious research and commitment.

    My cooking time varies with the time I have on hand and so the pics on the blog vary in quality as well. 🙂

    Coming back to this Bajra Allo Paratha, it will be a welcome change from the bhakri I make often. As a bonus, I think I can get away with just dahi and pickle as an accompaniment.

     
    1. mayurisjikoni

      May 8, 2018 at 12:14 pm

      Thank you so much Aruna. I enjoyed the left over paratha with some dahi and pickle.

       
  • Batter Up With Sujata

    May 8, 2018 at 11:31 am

    You are right Mayuri I also hate to click after evening. At night we have to adjust a lot of things in camera. Daylight is best. Bajra aloo paratha looks delicious. Perfect breakfast for winter. I will try it for sure. I will keep the dough in refrigerator, hope it will help to easy rolling. Lovely share.

     
    1. mayurisjikoni

      May 8, 2018 at 12:10 pm

      Sujata you can make the dough stiff if you want to roll it. I patted it as that’s how I do with the bajra parathas I make.

       
      1. Batter Up With Sujata

        May 8, 2018 at 2:40 pm

        Ok. Thank Mayuri. I will try it for sure 😊

         
  • Sujata Shukla

    May 9, 2018 at 10:18 am

    Loving alu parathas as I do, I always feel guilty every time I make them for dinner. Your post has opened up a a newer healthier way of making the parathas with bajra flour, and they look very delicious too. Thanks for the tip on using wet cloth for rolling the parathas, it must be tricky with potatoes mixed into the dough.

     
    1. mayurisjikoni

      May 9, 2018 at 9:48 pm

      Sujata its not because of the potatoes but because I used only bajra flour. Most recipes use equal amounts of wheat and bajra. That would make rolling easy.

       
  • jayashreetrao

    May 10, 2018 at 10:30 am

    This is interesting recipe with bajra, you have made it well Mayuri. I can relate to everything you say about us clicking food photos.

     
    1. mayurisjikoni

      May 11, 2018 at 12:24 am

      Thanks Jayashree.

       
  • sujithaeasycooking

    May 10, 2018 at 11:56 am

    An unique dish which i came across.. paratha with bajra looks healthy and delicious..

     
    1. mayurisjikoni

      May 11, 2018 at 12:23 am

      Thanks Sujitha… the parathas were very delicious.

       
  • Nisa @ FlavourDiary

    May 15, 2018 at 12:02 am

    i have never tried bajra parathas…dee they look delicious n yummy….yet another yummy share

     
    1. mayurisjikoni

      May 15, 2018 at 12:12 am

      Thanks Nisa… they are delicious. To try for the first time add equal amounts of bajri and wheat flour.

       
  • themadscientistskitchen

    May 17, 2018 at 9:31 am

    Lol! I am sure our family will have there owe tale to write about us food bloggers. I generally save a portion for pics. These bajra aloo paratha sound so yummy. Bookmarking.

     
    1. mayurisjikoni

      May 17, 2018 at 10:35 pm

      Thanks Archana..yes I think they could write a whole book on us 🙂

       

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