Recipe for Dal Bajra Parantha

Traditionally, these paranthas are made with whole wheat flour. But today, the recipe I am sharing is Dal Bajra Parantha. In this recipe, I have replaced whole wheat flour with Bajra Atta, i.e. Pearl millet flour. Bajra is a nutrient-packed millet and is gluten-free too.

Lets us start the recipe for this filling and nutritious breakfast.

Ingredients need for Dal Bajra Parantha:

• 1 cup Cooked Dal
• 2 cups Bajra (pearl millet) Flour
• 1 cup Yoghurt/Curd
• Salt; to taste
• Oil, for pan-frying the paranthas

A note for my readers in Germany: Ingredients such as yoghurt, salt and oil can be sourced from the German Supermarket. Bajra Flour can be purchased from Spiceland, Frankfurt. Their quality is good, prices reasonable and they deliver all across Germany.

Method to make Dal Bajra Parantha:

• In a mixing bowl, take pearl millet flour.
  
  
  
• Add dal, yoghurt and salt.
  
  
  
• Knead it to a smooth dough. Cover and rest for 5 minutes.
  
  
  
• Take small portions of the dough and roll them like a roti. To smoothen the edges, use a round cutter. Make all the paranthas this way.
  
  
  
• Heat a pan. Place the rolled paranthas. Fry them using oil/ghee.
  
  
  
• Serve hot with yoghurt, butter and pickle.
  
  

Check out other recipes from my kitchen here.

Follow me on:

• Instagram
• Facebook
• Twitter
• Goodreads

Check out the recipe in printable format below: