Bajra Masala Paratha
necessary ingredients
millet flour
1 cup
Wheat flour
Half cup
Spinach
1 cup (finely chopped)
oil
3 tablespoons
Salt
1/3 teaspoon (as per taste)
Green chilli
1 finely chopped
Ginger
Half inch piece (grated)
Cumin or parsley
1/4 teaspoon
Coriander leaves
2 tablespoons (finely chopped)
Method
Sieve the wheat flour and wheat flour in a canoe, add 2 teaspoons oil, salt, green chillies, spinach, green coriander, ginger and cumin to the flour and mix well.
Prepare soft dough with the help of hot water, kneading this much dough, a little more than half a cup of water is used, the dough will cover the dough and keep it for half an hour so that the dough becomes set.
Dough for making paranthas is ready. Place it on the gas and heat it. Make a round dough by breaking a little dough from the dough, wrap the dough in dry flour and roll it into a diameter of 4-5 inches.
Spread the parantha in half by adding a little oil on the rolled paratha, and spread a little oil and spread it all over the surface.
Fold the paratha again in half, making a triangular shape, press it by hand and wrap the triangular parantha in dry flour, keeping the paratha only slightly thick, the paratha can break when thin.
Put a small spoon of oil on a hot pan and spread it all around. Pick up the rolled parantha carefully and put it on a hot griddle.
Flip the paratha when the lower surface is roasted and spread it on the other surface after adding some oil to it.
Flip the paratha and spread the oil on the other side as well, flip the paratha and flip it on both sides until brown spots appear.
Remove the roasted paratha from the pan and place a bowl or a foil on a plate. Likewise prepare all the parathas. With this much flour 6 parathas will be prepared.
Serve and eat millet parathas with a thick pulse or your favorite vegetable, chutney pickle.
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