Masala Bajra Paratha (Dhebra)

20 mins
Serves 4
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Directions

  1. 1Take 2 cups of pearl millet flour, gram flour, fenugreek, ginger, 2 green chillies, and 4-5 cloves of garlic.
  2. 2Take 2 cups of pearl millet flour, gram flour, fenugreek, ginger, 2 green chillies, and 4-5 cloves of garlic.
  3. 3Take 2 cups of pearl millet flour, gram flour, fenugreek, ginger, 2 green chillies, and 4-5 cloves of garlic.
  4. 4Grind the ginger, green chillies, and garlic coarsely.
  5. 5Grind the ginger, green chillies, and garlic coarsely.
  6. 6Grind the ginger, green chillies, and garlic coarsely.
  7. 7Add carom seeds, cumin, white sesame seeds, salt, 1 small spoon of red chilli powder, a little turmeric, coriander powder, and fresh coriander.
  8. 8Add carom seeds, cumin, white sesame seeds, salt, 1 small spoon of red chilli powder, a little turmeric, coriander powder, and fresh coriander.
  9. 9Add carom seeds, cumin, white sesame seeds, salt, 1 small spoon of red chilli powder, a little turmeric, coriander powder, and fresh coriander.
  10. 10Add ghee and knead a soft dough.
  11. 11Add ghee and knead a soft dough.
  12. 12Add ghee and knead a soft dough.
  13. 13Place the dough on a rolling board and gently roll it out.
  14. 14Place the dough on a rolling board and gently roll it out.
  15. 15Place the dough on a rolling board and gently roll it out.
  16. 16Carefully place the paratha on the tawa.
  17. 17Carefully place the paratha on the tawa.
  18. 18Carefully place the paratha on the tawa.
  19. 19After some time, apply ghee and spread it while flipping the paratha.
  20. 20After some time, apply ghee and spread it while flipping the paratha.
  21. 21After some time, apply ghee and spread it while flipping the paratha.
  22. 22Cook until golden and crispy on both sides.
  23. 23Cook until golden and crispy on both sides.
  24. 24Cook until golden and crispy on both sides.

Ingredients

  • 2 cup Pearl Millet
  • 2 cup Pearl Millet
  • 2 cup Pearl Millet
  • 0.25 cup Gram Flour
  • 0.25 cup Gram Flour
  • 0.25 cup Gram Flour
  • 0.5 cup Fenugreek Leaves
  • 0.5 cup Fenugreek Leaves
  • 0.5 cup Fenugreek Leaves
  • Ginger
  • Ginger
  • Ginger
  • Garlic
  • Garlic
  • Garlic
  • Green Chilli
  • Green Chilli
  • Green Chilli
  • 0.5 tsp Carom Seeds
  • 0.5 tsp Carom Seeds
  • 0.5 tsp Carom Seeds
  • 0.5 tsp Cumin
  • 0.5 tsp Cumin
  • 0.5 tsp Cumin
  • 1 tsp White Sesame
  • 1 tsp White Sesame
  • 1 tsp White Sesame
  • as per Taste Salt
  • as per Taste Salt
  • as per Taste Salt
  • 1 tsp Red Chilli Powder
  • 1 tsp Red Chilli Powder
  • 1 tsp Red Chilli Powder
  • 0.25 tsp Turmeric
  • 0.25 tsp Turmeric
  • 0.25 tsp Turmeric
  • 1 tsp Coriander Powder
  • 1 tsp Coriander Powder
  • 1 tsp Coriander Powder
  • Chopped Coriander Leaves
  • Chopped Coriander Leaves
  • Chopped Coriander Leaves
  • Ghee
  • Ghee
  • Ghee

Equipment

grinderrolling pintawa

Tips

  • Gently roll the paratha.
  • Apply ghee after some time and spread it while flipping.