Marwari Bajra Methi Paratha

Marwari Bajra Methi Paratha.

Needless to mention, the variety of parathas we love in our meals. The black millet or bajra flour is a popular flour in Rajasthan and it is consumed in a lot of ways during the season. Happy to share a delicious, traditional and authentic version of this marwari paratha. Combined with garlic chutney, fresh salad, some extra ghee, fresh yogurt and chana dal papad, this is one comforting and satisfying meal.

How to make this – 

In a large and wide bowl mix together – 

1 and 3/4 cup bajra flour, 3/4 cup whole wheat flour, 1.5 cups fresh fenugreek leaves, 1/4 cup chopped coriander leaves, 1/2 cup curd, 1.5 tsps or to taste salt, 1 tsp cumin seeds, 2 tbsps white sesame seeds, 1/2 tsp slightly crushed fennel seeds, 1/3 tsp carom seeds, 1/2 tsp turmeric powder, 1 tsp red chilli powder, 2 tbsps green chillies, ginger and garlic (crushed together), 1.5 tsps jaggery powder, 2 tsps oil.

Add little water and knead it into a soft dough. Let the dough rest for 15 mins at least. Divide the dough into 10 equal parts and roll each of them into a ball. Flatten gently.

By using little dry flour, use a rolling pin or with palm roll them into thin parathas.

Heat a griddle and cook the paratha from one side until light brown spots appear. Flip and apply ghee. Let it cook for 30 seconds. Flip again and apply ghee. Flip and cook for another 30 seconds.

Also, linking the recipe to Marwari hot garlic chutney here.

If you like this recipe, I would love to hear from you in the comments below or connect with me on my Instagram or Facebook handle.

Marwari Bajra Methi Paratha

Arpita Darooka

Indian winter superfoods in form of flatbreads. Makes a perfect breakfast, lunch or dinner.

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Prep Time 5 minutes mins

Cook Time 20 minutes mins

Resting Time 15 minutes mins

Course Main Course, Meals

Cuisine Indian

Servings 10 Parathas

Ingredients

  

• 1 & 3/4 Cups Bajra Flour
• 3/4 Cup Whole wheat flour
• 1.5 Cups Fresh fenugreek leaves (methi) - finely chopped
• 1/3 Cup Coriander leaves - finely chopped
• 1/2 Cup Curd
• 1.5 Tsps Salt or to taste
• 1 Tsp Cumin seeds
• 2 Tbsps White sesame seeds
• 1/2 Tsp Red chilli powder
• 2 Tbsps Green chillies, ginger, garlic - crushed
• 1/2 Tsp Turmeric powder
• 1.5 Tsps Jaggery powder
• 2 Tsps Oil
• Water to knead
• Ghee to cook the parathas

Instructions

 

• In a large and wide bowl mix together -

  1 and 3/4 cup bajra flour, 3/4 cup whole wheat flour, 1.5 cups fresh fenugreek leaves, 1/3 cup chopped coriander leaves, 1/2 cup curd, 1.5 tsps or to taste salt, 1 tsp cumin seeds, 2 tbsps white sesame seeds, 1/2 tsp slightly crushed fennel seeds, 1/3 tsp carom seeds, 1/2 tsp turmeric powder, 1 tsp red chilli powder, 2 tbsps green chillies, ginger and garlic (crushed together), 1.5 tsps jaggery powder, 2 tsps oil.
• Add little water and knead it into a soft dough. Let the dough rest for 15 mins at least. Divide the dough into 10 equal parts and roll each of them into a ball. Flatten gently.
• By using little dry flour, use a rolling pin or with palm roll them into thin parathas.
• Heat a griddle and cook the paratha from one side until light brown spots appear. Flip and apply ghee. Let it cook for 30 seconds. Flip again and apply ghee. Flip and cook for another 30 seconds.Repeat with all the parathas.

  Enjoy!!!

Keyword bajra methi paratha, bajra recipe, paratha recipes