Bajra Roti is a quite popular and healthy recipe made with bajra flour. It is one of those rotis that taste great and very filling. The recipe has a soft texture and a little firm edges that goes well with curd, chutney or any sabzi you like. Making bajra roti is not hard once you know how to handle the dough.

Bajra flour alone does not bind well, so adding bit of wheat flour helps to make it easy to shape. These rotis are not rolled like normal rotis, instead we press them flat using our hands or a small bowl. It takes few tries to get it right but once you get used, it is easy. It is rich in fiber and gives energy.

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About Bajra Roti

Bajra Roti is simple flatbread made using few ingredients only. It is a common food in many village homes and known for its earthy taste. The flour is mixed with salt and little wheat flour to help bind the dough. Once soft dough is made, it is pressed flat and cooked on tawa.

The roti turns soft inside and slightly crisp outside. Cooking it on direct flame gives a smoky touch and that is what makes it special. Bajra roti is good choice for both lunch and dinner and goes well with almost any side dish. It is one of the best millets to include in daily diet, especially when you want light and wholesome meal.

Bajra is also called pearl millet, is good for health. It helps in digestion and keeps the body cool in summer. This dish feels light for stomach but still keeps you full for a long time. It is a nice option when you want to eat something healthy but also want good taste on the plate.

I make this roti for dinner along with some simple dal or sabzi. You can just brush little ghee on top before serving, it makes it soft and adds nice flavor. This roti is one of those dishes that feels close to home cooking.

Bajra Roti Ingredients

• Bajra flour - I added bajra flour. It gives earthy flavor and makes the roti healthy. You can use fresh flour for better taste.
• Wheat flour - I added few spoons of wheat flour to make the dough easy to bind and press. You can skip it if you want gluten free version.
• Salt - to taste
• Water - as needed

Similar Recipes

• Tandoori Roti 
• Aloo Paratha
• Masala Chapathi
• Methi Paratha
• Cheese Paratha

How to make Bajra Roti Step by Step

1.In a mixing bowl, take bajra flour, wheat flour and required salt, mix well. Then add water little by little.

2.Knead it to a soft dough. Make small lemon sized balls.

3.Take  a ball, place it in between a plastic sheet press it with a flat based container to flatten it.

4.Carefully remove it from the plastic sheet, make all the rotis similarly. Heat  a tawa, now carefully  transfer the rotis to the tawa.

5.Cook on on one side then transfer to direct flame and cook for few seconds. Brush it with ghee or butter.

Serve hot with any chutney of your choice.

Expert Tips

• Soft dough - The dough needs to be soft and smooth while mixing. If it becomes too tight then roti will start breaking when you press it. Add little more warm water if needed to make it soft.
• Pressing method - I usually keep the dough ball between two plastic sheets and press it using small flat bowl. It is more easy than rolling with pin and helps to get even round shape.
• Cook properly - Always cook one side nicely before flipping or keeping it direct on flame. This helps the roti to puff well and cook evenly from inside.
• Spiciness - You can add little ajwain, cumin or a pinch of chili powder in the dough if you want bit spicy taste. It gives nice flavor and good smell when roasting on tawa.
• Kasuri methi - I sometimes add small amount of kasuri methi in dough, it gives lovely aroma and slight bitter taste that goes very well with bajra flavor.

Serving and Storage

Serve this hot with curd, onion chutney or simple dal. It also taste nice with jaggery and ghee. You can even serve it with pickle or any spicy curry you like.

Keep leftover rotis in clean box and put in fridge for one day. Reheat on tawa for few seconds  before serving so it turns soft again.

FAQS

1.Can I make with bajra alone?

Yes, you can, but shaping will be little hard. You can press it slowly with hands on plastic sheet or butter paper.

2.Why my roti breaking while pressing?

If the dough is too dry or tight, it will break easily. Just add little more water and knead again till soft.

3.Can I add chili?

Yes, you can add, if you want spicy taste. You can also try adding chilli flakes.

4.How to store these rotis?

Keep in an airtight box and store in fridge for one day. Reheat on tawa before serving so it becomes soft again.

5.Can I make thick rotis?

Yes, you can make it thick or thin, how you like. Just make sure to cook well on both sides.

If you have any more questions about this Bajra Roti Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this Bajra Roti Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Makhana Paratha is a soft and mild paratha that I make by adding roasted and grind makhana to regular wheat flour dough. It has nice mild crunch from makhana and gives a different texture compared to usual plain parathas. This paratha is simple to prepare and feels both healthy and tasty at the same time. Makhana paratha could be relished for breakfast, dinner & as snack and a good idea for lunch box.

The flavor is warm and light with small hint of spice. I like to have it with chutney, pickle or just a cup of tea in morning. It's good choice for breakfast, lunch or even quick dinner because it cooks so fast. I like how makhana makes it filling but not heavy, so it feel nice and comforting to eat even on busy days.

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About Makhana Paratha

Makhana Paratha has mild flavor with a mix of simple spices and it tastes soo good without being heavy. It feels filling yet light, nice to have any time of the day. You can have it for breakfast, lunch or even quick dinner. The paratha turns little golden brown when roasted on tawa with ghee, giving that nice homemade smell.

The dough has turmeric, red chili powder and roasted cumin which gives good flavor but not too spicy. I add some coriander also, it gives freshness and small color to it. You can also make this as base and boiled potatoes filling to this in aloo paratha version.

This paratha recipe is also healthy because makhana is full of protein and easy to digest. When mixed with wheat it becomes more filling yet stays light on stomach. It keeps you full for long so it is good for breakfast or travel food also. You can pack it for lunch box or serve hot with curd or pickle.

I usually make this whenever I am craving something tasty and healthy. I like to serve it hot with a spoon of my homemade pickle and little chilled curd on the side.

Though makhana's flavor was very mild that I could hardly find out any difference, the parathas were very soft. I am buying phool makhana (lotus seeds) often these days as mittu has started to like it, she loves to munch on ghee roasted makhana with a drizzle of chat masala powder, perfect snack for evenings.

 Makhana Paratha Ingredients

• Wheat flour - It is base for the dough. It gives soft texture and helps parathas stay soft. You can use also use maida if you want.
• Phool makhana - I roast the makhana till crisp and grind to fine powder, it adds a nutty flavor to the paratha.
• Spice powders - I just used turmeric, red chili and cumin powder for color, spice and flavor. You can skip the turmeric if you want plain paratha.
• Coriander leaves - I chop fresh coriander finely and add it, it just lift the taste a bit and give nice freshness. You can skip if not available.
• Ghee - I add small spoon of ghee for roasting makhana and also while kneading. It gives softness and subtle flavor.
• Oil - I used for cooking the parathas. Cook till golden spots and crisp edges.

Similar Recipes

• Aloo Paratha
• Masala Chapathi
• Methi Paratha
• Cheese Paratha
• Plain Paratha

How to make Makhana Paratha Step by Step

1.Heat ghee in a tawa, add makhana and roast till golden  or until crispy. If you taste it it will be crispy and not chewy that's the right stage. Switch off and cool down.

2.Transfer to a mixer jar and grind it to a fine powder. In a mixing bowl take all other ingredients (except oil) along with makhana powder.

3.First mix well with a spoon, then add water and knead it to a soft pliable dough. Allow i to rest for 15 minutes at least.

4.Then knead again and form lemon sized balls. Take a ball and start rolling. Dust flour if needed to avoid sticking

5.Roll to thin parathas. Roll the rest of the parathas too and keep it ready. Heat a dosa tawa, drizzle oil, then carefully transfer a paratha.

6.Cook till small bubbles starts to appear, then flip to other side, drizzle little oil/ghee and cook until brown spots appear here and there. Flip again if needed.

Serve hot!

Expert Tips

• Roasting makhana - I usually roast the makhana till it turns nice and crisp. You can check by pressing one between your finger, it should break easy.
• Grinding part - I always cool down and grind well into fine powder and mixes easily with wheat flour. Sometimes I keep it little coarse also for some crunch.
• Dough - Mix all dry ingredients first and then add water slowly little by little. This helps to make the dough soft and smooth, not sticky.
• Rolling parathas - I dust the board and dough with some flour while rolling. It stop sticking and helps to roll evenly. You can make it thin or bit thick, both taste nice in its own way.
• Cooking method - I cook the paratha on medium flame and drizzle some oil or ghee around. It cook evenly and gives nice golden brown color with crisp edge and soft inside.

Serving and Storage

You can serve this dish with curd or any pickle. It also goes well with dal or sabzi for a simple meal. You can pack it in lunch box or take it for short trips also.

Store leftover in airtight box for few hours. Reheat on tawa before serving to keep it soft and warm. It taste best when eaten fresh but stays fine for a day.

FAQS

1.Can I skip turmeric?

Yes, you can skip it if you do not like the yellow shade. It is just for color and mild warmth.

2.Can I make this without ghee?

You can use oil both for kneading and cooking. Paratha will still come soft though taste little different.

3.Can I add other flours?

You can mix little millet or rice flour if you want. I usually stick to whole wheat for soft texture.

4.Will it stay soft if stored?

Yes, it stays soft for few hours in airtight box. Just reheat slightly on tawa before serving.

5.Can I use makhana powder from store?

Yes, you can use store bought powder but freshly roasted makhana gives more aroma and better taste.

If you have any more questions about this Makhana Paratha Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this Makhana Paratha Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Gobi Paratha is one of the most loved stuffed parathas, especially for people who enjoy soft bread with tasty filling inside. It is made by stuffing spiced cauliflower mixture in regular wheat dough and cooked on tawa till golden brown. The outer side stays soft while the inside turns out full of flavor in every bite.

This paratha is a great option when you want something filling but not too heavy. It can be packed for lunchbox or enjoyed for dinner along with raita, curd or just pickle and onions on the side. The cauliflower stuffing gives a nice different taste compared to plain parathas and that makes it stand out more.

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About Gobi Paratha

Gobi Paratha is a popular North Indian flatbread that is stuffed with cauliflower as main filling. Finely grated or mashed cauliflower is mixed with Indian spices and then stuffed inside wheat dough, rolled out and roasted. It is very common in Punjabi homes and also you find it in dhabas across North India.

The texture of gobi paratha is soft and slightly crisp when cooked well with ghee. The stuffing has a nice spicy and tangy taste which blends with the wheat outer layer. Some like to make the stuffing very simple while some add more spices to make it bold. Any way it tastes good and very homely too.

There are many small variations in gobi paratha. Few people use raw grated cauliflower directly, some prefer steam cooking before mixing with spices. You can also add onion or green chillies to the filling, some even mix gobi with other vegetables. Each house has its own way and that makes it special.

I usually make gobi paratha when I want a quick dinner that is wholesome. At my home it gets finished really fast as it tastes best served hot from the tawa only. Sometimes I even prepare the stuffing earlier, then rolling and cooking becomes very easy after a long day.

Gobi Paratha Ingredients

• Wheat flour - I have used regular wheat flour for the dough, it makes the paratha soft and holds stuffing well. You can also use multigrain flour also if you want little extra fibre.
• Cauliflower florets - These are the star here, I usually steam cook them little so the filling turns soft and easy to roll. Fresh gobi gives better taste always.
• Spice powders - I have used red chilli powder, garam masala, roasted jeera powder and small pinch amchoor powder. They give heat, aroma and tang. You can adjust according to your spice liking only.
• Coriander leaves - I add fresh coriander for a nice refreshing touch. It balances the taste of cauliflower and spices.
• Oil and ghee - I mix of oil and ghee. Ghee gives authentic flavor and oil prevents burning fast. You can also use only ghee if you like rich taste.

Similar Recipes

• Aloo Paratha
• Methi Paratha
• Cheese Paratha
• Plain Paratha
• Methi Thepla

How to make Gobi Paratha step by Step

1.In a wide mixing bowl add wheat flour, salt and first give a quick mix for salt to be even. Then add water little by little, gather to form a soft pliable dough. Once it is gathered to a mass add ½ teaspoon oil and knead it once. The dough should not be too tight or too loose, it should be non sticky at this stage .Allow it to rest.

2.Cut cauliflower into small florets, add it to warm water to remove worms if any.Then steam cook it, you can pressure cook it too.In a mixer add green chillies along with cauliflower.

3.Just run it once, Set aside. Heat oil in a pan crackle jeera, then add the cauliflower mixture.

4.Add required salt, red chili powder, roasted jeera powder, garam masala powder and amchoor powder. Give a quick mix so that the spices are nicely mixed. Finally add coriander leaves and mix it. Set aside to cool.

5.Now pinch a lemon sized ball, Flour the surface and roll the chapati dough slightly thicker. Spoon the mixture may be 2 teaspoon. Gather the dough from all sides like shown below. Seal it completely.

6.Flip over and press it well with your hands so that the stuffing is even on all sides.Then roll into slightly thin parathas as per your preference, dust flour then and there to avoid sticking.

7.Heat a dosa pan and carefully transfer the paratha, drizzle oil / ghee .Once it starts to bubble on one side, Flip over to other side and cook till brown spots appear here and there. It will start puffing up when we press it. Cook well on both sides. Brush it with ghee.

Serve hot!

Expert Tips

• Dough consistency - I always keep dough soft but not sticky, this makes rolling easier and stuffing won't break out.
• Stuffing texture - I usually steam gobi little and pulse in mixie once, it gives even filling. You can grate raw gobi too if you like small crunch.
• Rolling technique - While rolling, don't press too much in center. Keep it slightly thick so stuffing spreads evenly and paratha won't tear.
• Cooking method - I cook on medium high flame and keep adjusting, so the paratha cooks well inside and gets nice brown spots.
• Ghee finishing - I always brush little ghee at last, it keeps paratha soft and gives very good flavor.

Serving and Storage

Serve gobi paratha with plain curd, raita or even simple pickle. It also goes well with sliced onions and little butter on top. For lunchbox, paratha with curd and pickle stays good for few hours. Leftover parathas I keep in fridge inside airtight box, then reheat on tawa with small ghee.

FAQS

1.Can I skip amchoor powder?

Yes you can skip, or just use few drops lemon juice to give tang.

2.Can I use raw cauliflower?

Yes, some people grate raw gobi and use it. It gives more crunch but also strong smell.

3.Can I prepare in advance?

You can make the stuffing earlier and keep in fridge, but roll and cook parathas fresh only.

4.Can I make without ghee?

Yes you can use only oil. But ghee gives that special taste so I always prefer little.

5.Can I freeze gobi paratha?

Yes, half cooked parathas can be frozen. Just roast fully when needed and serve hot.

If you have any more questions about this Gobi Paratha Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this Gobi Paratha Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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