Bajra Parantha with Green Lahsun Chutney
by setseeani
16 Aug 2011
This recipe has been viewed 13103 times
Bajra parantha and green lahsun chutney are mostly eaten in winter season.
Bajra Parantha with Green Lahsun Chutney recipe - How to make Bajra Parantha with Green Lahsun Chutney
Preparation Time: Cooking Time: Total Time:
Makes 12 to 15 paranthas
To Be Blended Into The Green Garlic Chutney
100 gms green garlic (lehsun)
50 gms finely chopped coriander (dhania)
salt to taste
1 tsp cumin seeds (jeera)
5 chopped green chillies
For The Paranthas
3 cups bajra (black millet) flour
salt to taste
1/2 cup finely chopped onions
1 boiled and mashed potato
50 gms boiled and mashed green peas
2 tsp chopped green chillies
1 tsp chopped coriander (dhania)
oil for frying
Method
- Method
- Combine the bajra flour, salt, onions, potato, peas, chillies and coriander, mix well and knead into a soft dough, using water.
- Divide the dough into equal portions and shape them into small balls.
- Roll out each portion into a circle of 5" diameter.
- Heat a tava and cook each paratha using little ghee, till golden brown spots appear on both the sides.
- Serve hot with green garlic chutney.
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