Millet Mint Masala Paratha /Bajra Pudina Paratha [A Nutritive Diet]

Stuffed paratha with the goodness of fresh mint. I love paratha. In this recipe I tried a little variation using Bajra/Millet flour. This paratha is a good breakfast or even a meal dish and can be served with curds or pickle. Bajra also called as Pearl Millet is very nutritive cereal. Bajra is high in protein, good source of iron and small amount of vitamin B1,B2,B3. It is gluten free. It contains no saturated fat or Cholestrol.

Ingredients for making for the dough:
Bajra flour- 2 cups
Wheat flour - 1 cup
salt to taste
1 tbsp melted ghee
Hot boiling water was dough making

Method for dough making:

• Mix well the Bajra and wheat flours , add salt to taste and the melted ghee.
• Add slowing little by little hot water, keep stiring and mixing the flour well till you see lumps. Do not add excess water.
• Keep it aside let the dough cool as water was too hot. 
• When the mixed dough cools, mix and kneed well.
• Divide the dough into equal proportions and keep aside.

 Ingredients for making Mint Masala stuffing for paratha:
1 cup of finely chopped mint leaves
1 fist full of finely chopped coriander leaves
1 large onion finely chopped
1 medium deseeded tomato, very finely chopped
5 flakes of garlic finely chopped
1 tsp cumin powder 
1 tbsp coriander powder
1 tsp ajwain
1/2 tbsp garam masala powder
1 green chilli finely chopped 
1 tbsp kasturi methi

Method for making of Mint masala:

• Take a kadai, add 2 tbsp coconut oil, fry the garlic, ajwain, green chilli, onion. when onions is transparent add the chopped tomatoes. 
• Let the tomatoes cook well for 3-4 minutes, keep tossing.
• Now add the coriander leaves and mint leaves, saute well for 2-3 minutes.

•  Add the coriander powder, cumin powder, garam masala powder and kasturi methi.

•  Mix well and saute the masala contents for 3-4 minutes, now add the salt and 1/2 lemon juice and fry for 2-3 minutes. Masala is done, keep aside and let it cool. Mean while during this process you would be kneading the dough well.

Preparation of  Paratha :

• Roll the dough by dividing it into small equal balls. Same way prepare the stuffing balls and keep aside.
• Now take a dough ball gently press the edges so that the center is little thicker. [Check picture in my previous Paratha making]
• Now keep the stuffing ball in center and fold the edges of the dough all over.
• Gentle roll the dough using rolling pin make 6 inch circle of paratha.

• Heat the skillet on medium high. ( I used an iron skillet).
• Note: An iron skillet works best. To check if the skillet is hot enough, sprinkle a couple of drops of water on it. If the water sizzles right away, the skillet is ready.
• Grease the skillet with ghee and place the paratha over the skillet.
• After a few seconds you will see the paratha change color and puff in different places. Dab ghee little while flipping the paratha's.
• Flip again and press with the spatula making sure the paratha is golden-brown on both sides.
• Now the paratha is ready, go for the next one in same way.