I am sitting here and enjoying the fruits of my own labour.Yummy. It is a bajri atta alu paratha.That's a mouthful and so it this...Its nutty and tastier than many other wheat alu parathas I've eaten before. It's, like the ad goes, "different".
Semi arid areas and sandy soil form the oyster in which Bajra, otherwise known as bullrush or pearl millet , is grown. Rajasthan has the highest area under bajra cultivation and this crop dominates some areas of Gujerat and Maharashtra as well. Naturally it is used in these parts for roti s a healthy alternative to white or wheat flour.
For those who are interested here is a useful chart of all the nutrients in pearl millet.
I buy bajra, ready ground, in Deccan Gymkhana from Vaid and Sons, who always has a fresh stock of all the millets.
- 250 gm maida ( white flour)
- 150 gms bajri ki atta/ pearl millet flour
- 1 tsp. salt
- 300ml water
- 8 tsp. butter
- 2 medium potatoes /about 200 gms, boiled and peeled
- 2 green chilies, slit ,deseeded and minced.
- 2 tbsp. of ginger chopped fine
- 2 tbsp. fresh coriander, chopped
- 1 tsp. anar dana/ dried pomegranate seeds.
- 1 tsp. red chilli powder
Mix the flours and salt together. Make a well in the centre and fill with water. Slowly incorporate the water into the flour.Knead for 5-8 minutes till the dough forms a smooth ball.
Rest ball of dough
It has a slightly greying tinge unlike wheat flour.Cover with a damp cloth and let it rest while you get the filling together.
Mix filling ingredients
Mash the potatoes, add green chillies,ginger, coriander, pomegranate seeds and chilli powder. Mix well. Divide into 8 portions.
Divide the dough into 8 portions as well. Flour a surface and taking one ball of dough , with floured hands press it out into a circle about 3 inches in diameter. Take one portion of flling and place in the center. Gather the edges of the dough together and press firmly till no joints show. Press down on floured surface again and roll out into a circle of 7 inches diameter.If you want to make a perfect circle place extra pressure on the rolling pin with one hand and the roti will turn automatically.This takes a bit of practice.
Heat a griddle/tawa and when hot slap the paratha down on it.Keep heat on medium and cook till the surface of the paratha develops spots and changes colour.Turn over and let it cook on the other side. Now drizzle butter around the circumferance of the paratha and let it cook for another few minutes. Turn over and do the same on the other side.The layer of dough rises off the filling as it cook. Press the edges of the paratha with a spatula to make it cook.
Repeat with the other 7 portions of dough and filling.
Hot Hot Parathas
Serve hot with yogurt and pickle.
Take a bite out of my paratha. Its GOOOD.