Introduction

Parathas are a staple in Indian cuisine, enjoyed for their versatility and deliciousness. Bajra (pearl millet) is an ancient grain packed with nutrients like fiber, protein, and essential minerals. When combined with spinach, a leafy green powerhouse, you get a paratha that’s not only tasty but also incredibly nutritious. Bajra and Spinach Stuffed Paratha is perfect for breakfast, lunch, or dinner, offering a wholesome and flavorful meal that everyone in the family will love.

Ingredients

For the Dough:

• 1 cup bajra flour (pearl millet flour)
• 1/2 cup whole wheat flour
• 1/2 teaspoon salt
• Water, as needed

For the Spinach Stuffing:

• 2 cups spinach, finely chopped
• 1/2 cup crumbled paneer (optional for added protein)
• 1 small onion, finely chopped
• 1-2 green chilies, finely chopped
• 1 teaspoon cumin seeds
• 1 teaspoon grated ginger
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• 1 teaspoon garam masala
• Salt to taste
• 1 tablespoon oil
• Fresh coriander leaves, chopped (optional)

For Cooking:

• Ghee or oil, for cooking the parathas

Instructions

1. Preparing the Dough:
   • In a large mixing bowl, combine the bajra flour, whole wheat flour, and salt.
   • Gradually add water and knead to form a soft, pliable dough. Cover and set aside for 20-30 minutes.
2. Preparing the Spinach Stuffing:
   • Heat oil in a pan over medium heat. Add cumin seeds and let them splutter.
   • Add the finely chopped onions, green chilies, and grated ginger. Sauté until the onions turn golden brown.
   • Add the chopped spinach and cook until it wilts and the water evaporates.
   • If using paneer, add it now and mix well.
   • Add turmeric powder, red chili powder, garam masala, and salt. Cook for another 2-3 minutes, ensuring the spices are well combined.
   • Remove from heat and let the mixture cool. If desired, mix in chopped fresh coriander leaves.
3. Assembling the Parathas:
   • Divide the dough into equal-sized balls.
   • Roll out each ball into a small circle on a lightly floured surface.
   • Place a spoonful of the spinach stuffing in the center of the circle.
   • Gather the edges of the dough circle and bring them together to seal the stuffing inside. Pinch off any excess dough.
   • Gently roll out the stuffed dough ball into a paratha, being careful not to tear it.
4. Cooking the Parathas:
   • Heat a tawa or griddle over medium-high heat.
   • Place the rolled-out paratha on the hot tawa.
   • Cook for about 1-2 minutes, then flip.
   • Apply ghee or oil on the flipped side and cook for another 1-2 minutes.
   • Flip again, apply ghee or oil on the other side, and cook until both sides are golden brown and cooked through.
   • Repeat with the remaining dough and stuffing.
5. Serving:
   • Serve the Bajra and Spinach Stuffed Parathas hot with a side of yogurt, pickle, or your favorite chutney.

Tips

• Rolling the Parathas: Be gentle while rolling out the stuffed parathas to prevent the filling from coming out. Use enough flour to dust the surface and rolling pin.
• Adjusting Spice: Modify the amount of green chilies and red chili powder according to your spice preference.
• Variations: You can add grated carrots, finely chopped fenugreek leaves (methi), or even boiled potatoes to the spinach stuffing for variation.
• Storage: These parathas can be stored in an airtight container in the refrigerator for up to 2 days. Reheat on a tawa before serving.

Enjoy the delicious and nutritious Bajra and Spinach Stuffed Parathas, a perfect blend of health and taste!