Hello everybody, it is Jim, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, jawar bajra peri peri paratha. It is one of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.
Jawar bajra peri peri paratha is one of the most popular of recent trending meals on earth. It is enjoyed by millions daily. It is easy, it’s fast, it tastes delicious. Jawar bajra peri peri paratha is something that I have loved my whole life. They’re fine and they look fantastic.
How to make Gujarati Methi Na Dhebra Recipe - Multigrain Jowar Bajra Paratha To begin making Methi na Debhra Recipe, in a large bowl combine the bajra flour, jowar flour, gram flour, whole wheat flour, fenugreek leaves, sesame seeds, red chilli powder, asafoetida powder, jaggery, and salt Mix all the ingredients together and using little water mix to a dough. Roast on a Tava/Griddle using either Oil or Butter. Serve Bhajra Jowar Paratha with Raw Onion, Curds and Chilies. Jowar is the Indian name for sorghum, a cereal grain native to Africa.
To begin with this particular recipe, we must first prepare a few ingredients. You can have jawar bajra peri peri paratha using 6 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Jawar bajra peri peri paratha:
- Make ready 1 cup jowar flour
- Make ready 1 cup bajra flour
- Take 1/2 tsp salt
- Take as needed Water
- Get 1 tsp Peri peri seasoning
- Make ready as needed Oil
Soak fenugreek seeds and urad dal separately and the millet separates in a bowl with water. First take urad dal in a blender and make it into a puree, add little water at a time. Now transfer this in a large container, take millet in the same mixer and puree again. Take bajra, water in a sauce pan and mix well so there is no lumps.
Instructions to make Jawar bajra peri peri paratha:
- Take both flour salt and knead a soft dough. Rest for 15 mins.
- Roll out as normal roti. Apply oil on roti sprinkle peri peri seasoning, sprinkle salt and some flour and fan fold it. Roll the fold and roll out paratha gently. Don't roll out thin.
- Roast both sides on medium flame with some oil till roasted properly
- Ready to serve hot with butter or ghee on it
Now transfer this in a large container, take millet in the same mixer and puree again. Take bajra, water in a sauce pan and mix well so there is no lumps. Heat it and cook till it is thickened. Take it off the heat and add salt. MIx well and set aside to cool down.
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