### TranslatedIngredients: 2 cups Bajra Flour ( Pearl Millet),1/2 cup Whole Wheat Flour,1 cup Potatoes (Aloo) - boiled and mashed,1 cup Methi Leaves (Fenugreek Leaves) - chopped finely,1 teaspoon Green Chilli - coarsely crushed,1 teaspoon Ginger - grated,1/2 teaspoon Red Chilli powder,1/2 teaspoon Turmeric powder (Haldi),1 teaspoon Cumin seeds (Jeera),1/2 teaspoon Ajwain (Carom seeds),1/2 teaspoon Chaat Masala Powder,Salt - to taste,Lukewarm Water - as required,Sunflower Oil - for smearing ### PrepTimeInMins: 20 ### CookTimeInMins: 25 ### TotalTimeInMins: 45 ### Servings: 4 ### Cuisine: Indian ### Course: Lunch ### Diet: Vegetarian ### TranslatedInstructions: To begin with Bajra Aloo Paratha, firstly add all the ingredients in a large bowl and mix everything well.Gradually, add warm water little at a time and start kneading the dough. Knead well to form a soft dough.Divide the dough into equal sized balls depending upon the size of the paratha you prefer to make.Dust the ball well and roll out into a paratha depending upon the thickness you prefer.If you find it difficult to roll it with rolling pin, use your hands and pat the dusted ball uniformly to make parathas.Heat the griddle well. Gently place the rolled paratha on the griddle and cook until brown spots appear. Flip and cook.Apply oil and fry on both the sides until they are cooked well.Serve Bajra Aloo Paratha with Tomato Onion and Cucumber Raita and Dhaniya Pudina Chutney.
