Bajra Methi Paneer Paratha

Bajra Methi Paneer Paratha step by step instructions:

Yes, I am back with another yummy paratha recipe. Today’s parathas are made from bajra flour. Bajra is known as “Pearl Millet” in English. I generally make “Jaggery and Bajra Paratha” which tastes awesome. Now since winters are here; green leafy are vegetables are available in abundance. I had a bunch of methi (fenugreek leaves) with me, hence added finely chopped methi leaves to the flour.
I prepared the stuffing from cottage cheese, tomatoes, and onions.

Let us start cooking!!!

Ingredients:
For the dough
Bajra flour: 1 cup (136 gms)
Jaggery: 1 tbsp (10 gms grated - optional)
Fenugreek leaves: 1 cup (90 gms, finely chopped)
Curd: 1/3 cup
Salt as per taste
For the stuffing
Onion: 1 medium (60 gms, finely chopped)
Tomato: 1 medium (86 gms, finely chopped)
Cottage Cheese (Paneer): ¾ cup (120 gms, crumbled)
Cumin seeds powder: ½ tsp
Red chili powder: ½ tsp
Salt as per taste
Ghee for cooking parathas

Method:
1. In a big plate mix together bajra flour, jaggery, fenugreek leaves, and salt.

2. Add curd and knead into semi-soft dough.

3. Keep aside for half an hour.
4. In a bowl mix together cottage cheese, tomatoes, onions, red chili powder, cumin seeds powder, and salt. Mix well.

5. Make 6 equal balls from the dough.

6. Take one ball. Apply some dry whole wheat flour and roll into a thin circle.

7. Similarly, make all the rotis.
8. Take one roti and evenly spread the mixture leaving an inch space around the ends.

9. Cover it with another roti and gently press the ends to seal the paratha.

10. Heat a tawa and apply ghee on it.
11. Keep the paratha on the tawa. Let the paratha cook from both the sides. Smear ghee. Make sure you keep the flame on low always.

12. Similarly, prepare and cook the remaining parathas.
13. Serve hot with kadhi or curd.
14. Healthy, yummy ‘Bajra Methi Paneer Paratha' is ready.

Tips:
1. Keep the fenugreek leaves soaked in salt water for about 10-15 minutes. This technique will make the parathas not bitter in taste.
2. When you roll the bajra dough it tends to stick to the rolling pin and base. Hence, use either dry flour or oil to roll the roti. If these tricks don't work for you, then take two plastic sheets, apply oil on both of them, and keep the dough ball between the sheets and then roll. This way you will be able to make thin rotis.
3. Try to roll as thin rotis as possible. Cooking will be much easier then.

See you soon with a new recipe till then Happy Cooking!!!