Bajra Aloo Paratha
Pearl millet dough stuffed with spiced mashed potato and roasted on a hot tawa with ghee — a filling breakfast served at GT Road dhabas and farming households alike.
- Prep
- 25 min
- Cook
- 30 min
- Total
- 55 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 280 kcal
Equipment
- •Tawa
- •Rolling surface
Nutrition
Per serving, approximate
- Calories
- 280 kcal
- fat
- 12 g
- carbs
- 38 g
- fibre
- 5 g
- protein
- 6 g
- calories
- 280 kcal
Instructions
- 1
Knead bajra (pearl millet) flour with warm water and salt into a soft dough. Cover and set it aside.
- 2
Mix mashed potatoes with green chilli, ginger, cumin seeds, chilli powder, amchur (mango powder), and salt.
- 3
Divide the dough and filling into equal portions. Flatten a dough ball, add filling in the centre, and seal tightly.
- 4
Pat the stuffed ball gently by hand into a thick paratha (flatbread). Patch any cracks using wet fingers.
- 5
Cook on a hot tawa (flat griddle) over medium heat. Flip once the bottom sets.
- 6
Spread ghee (clarified butter) generously over both sides. Cook until deep golden spots appear.
- 7
Serve hot with curd (yoghurt) and pickle.
Chef's tips
Bajra dough breaks easily, so pat it gently and fix cracks with wet fingers instead of rolling. Keep the filling dry so it does not tear the dough.
Ingredient substitutions
- bajra flour → half bajra, half wheat flour for a sturdier dough
Storage
Best eaten fresh and hot; not suited to storing.
Reheating
Reheat on a hot tawa with a little ghee.
Common mistakes to avoid
- •Adding too much filling, which makes the paratha tear open while cooking
- •Cooking on very high heat, which browns the outside before the inside cooks through
Serving suggestions
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