Ready for stuffing

One day, I was bored of eating the same old onion/aaloo parathas and decided to try something new. I had some foxtail millet rice in the house and thought – why not make a stuffed paratha with Foxtail millet in it (in the lines of Sattu paratha or Daal paratha).

To my delight, the parathas came out very well and were super tasty Kids will love this – and you can add millets to their diet without any resistance using this Foxtail Millet Parathas recipes.

To cook Foxtail Millet Rice

1. Start heating 1 cup of foxtail millet rice in an covered vessel with 5 cups the water (or in a pressure cooker with 3 times the water).
2. Once the foxtail millet is soft and cooked, open the vessel and let the remaining water evaporate. You might need to experiment a few times to get the water quantity exactly correct, such that the millet grains are soft but separate.

To mix the dough (Atta)

Rolled out and ready to go

1. Add 3 cups of flour and 1 cup of water in a mixing bowl.
2. Add salt to taste
3. Mix till all the water is absorbed and then sprinkle flour on top and knead with your hands.
4. The dough should be very light and soft (and slightly sticky) otherwise, when stuffing the surface will break.

Foxtail Millet stuffed Parathas

Print Recipe

• CourseBreakfast, Side Dish
• CuisineNorth Indian

Foxtail Millet stuffed Parathas Print Recipe CourseBreakfast, Side Dish CuisineNorth Indian

Ingredients

• 1/2 cup Foxtail Millet Rice Cooked to softness
• 3 cup Atta Mixed and kneaded
• 1 tbsp Ajwain Seeds Also called Carom Seeds

Servings:

Instructions

1. Prepare the stuffing by mixing the Ajwain, Foxtail millet rice and salt/chilli powder to taste in a bowl
2. Take the kneaded dough and break into small balls.
3. Flatten out one of the balls and put around a tablespoon of the stuffing. Wrap the stuffing in the dough and gently start rolling, while liberally dusting with flour.
4. Once the parathas are rolled, put on a heated pan.
5. Sprinkle some oil on top and turn till both sides are slightly golden/brown. Serve hot with pickle and curd.

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