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Bajra Laccha Paratha
Cuisine
Other - Indian
Prep Time
10
minutes
minutes
Cook Time
20
minutes
minutes
Resting time
15
minutes
minutes
Total Time
30
minutes
minutes
Servings
4
Parathas
Author
Rama G
Ingredients
3/4
cup
Bajra flour (Kambu flour)
1/2
cup
water
1
tp
oil
salt to taste
Rice flour for dusting
Instructions
To begin with, take out 2 tablespoon flour. M
ix salt in the balance flour.
Mix the 2 tablespoon of bajra flour in ½ cup water, add a tsp of oil and keep it for boiling.
Keep stirring to avoid lumps.
When it thickens to a porridge consistency switch off the flame.
Add the porridge to the rest of the flour and mix with a fork to make sure that the entire flour becomes wet.
Close and rest for 15 minutes to cool down.
When the mixture cools down, knead well to form a soft dough.
Take one lemon sized ball of the dough and roll into a roti with a rolling pin.
Use rice flour for dusting.
Smear some oil in the roti and start making pleats carefully making sure that the roti does not break.
Once the pleats are made, the roti is like a thin long strip.
Roll it like a swiss role and lightly flatten with hands again making sure that the pleats are visible.
Take the flattened ball and roll it again with a very light hands.
Heat a tawa and place the rolled paratha.
Cook on both sides till brown spots appear.
Notes
The quantity of water depends on the quality of Bajra flour. If the dough is too soft, add more flour and if it is too hard, add a little more water.
I have used Rice flour for dusting. However, you can use any flour of your choice.