Take 2 cups of Bajra flour (pearl millet flour) in a flat bowl or large tray. Then, add 2 cups of Bajra flour (pearl millet), ¼ cup of gram flour (besan), ¼ cup of onion (finely chopped), 1 tbsp of ginger, chili, and garlic paste, ¼ cup of coriander leaves (finely chopped), 1 tbsp of white sesame seeds, ½ tsp of black pepper powder (crushed), 1/3 tsp of turmeric powder, ½ tsp of red chili powder, ½ tsp of cumin seeds powder, ½ tsp of coriander powder, and salt to taste to the Bajra flour. (Pro tip: Use fresh Bajra ki atta from a chakki instead of packed varieties as they break easily while making roti or paratha. You may add Jowar ki atta along with Bajra flour as well. For additional flavor, you can add chopped garlic, green chilies and others to it.)

Now, mix all the dry ingredients nicely first and then gradually add water as required to make a soft dough.

Make the dough balls immediately.

Roll it quickly as well. (Pro tip: If you are not comfortable with it, follow steps 5 to 8 as an alternative method.)

Take a piece of butter paper or clean plastic and place the peda of the dough in the center.

Cover it with another butter paper and roll it gently. The Bajra paratha will be perfect with no broken edges as shown in the image below.

Now, heat a tawa on a medium flame and place the paratha on it. Let it cook for a minute.

Flip it after a minute.

Now, put some cooking oil or ghee on the paratha and brush it nicely. Flip it again to put oil on the other side. Now, flip the paratha a number of times to cook it nicely from both the sides. (Pro tip: If you do not like ghee or cooking oil, you can also make smaller parathas and bake them as a healthy alternative.)

Your homemade tasty Bajra masala paratha is now ready. Transfer it to a plate and repeat the above steps to make all the parathas. (Pro tip: Bajra masala paratha is slightly dark in color. You can add more besan and turmeric for a bright yellow color.)

Serve the parathas hot with pudina (mint) chutney, dahi with a little bit of red chili powder sprinkled on top, onion rings and green chili.