How to make Paneer Aur Chawal Parantha Recipe - Great combination of parantha with rice and paneer stuffing.

This recipe is from the book Paneer book.

Main Ingredients : Whole wheat flour (atta) ( आटा ) , Refined flour (maida) ( मैदा )

Cuisine : Fusion

Course : Breads

Paneer Aur Chawal Parantha

Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.  

For more recipes related to Paneer Aur Chawal Parantha checkout Palak Aur Paneer Parantha , Namak aur Ajwain ka Parantha . You can also find more Breads recipes like Potato and Rosemary Focaccia, Vade, Chicken Missi Roti, Veggi leaf Parantha. Or try out these recipes from Fusion Cuisine like Tangy Chicken, Herbed Spring Onion Rice, Zucchini and Cream Cheese Rolls, Mint Granita with Pears.

Paneer Aur Chawal Parantha Recipe Card

Paneer Aur Chawal Parantha
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Prep Time : 41-50 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients for Paneer Aur Chawal Parantha

  • Whole wheat flour (atta) 1 1/2 cup

  • Refined flour (maida) 1/2 cup

  • Salt to taste

  • Ghee 2 tablespoons

  • Yogurt whisked 1/4 cup

  • Stuffing

  • Cooked rice mashed 3/4 cup

  • Paneer (cottage cheese) grated 3/4 cup

  • Onion,chopped 1 medium

  • Salt to taste

  • Green chillies chopped 3

  • Red chilli powder 1/2 teaspoon

  • Turmeric powder 1/4 teaspoon

  • Carom seeds (ajwain) 1/2 teaspoon

  • Fresh coriander leaves chopped 1 tablespoon

Method

Step 1

Sift together wholewheat flour, refined flour and salt. Add two tablespoons of warm ghee and yogurt and knead with enough water to make a soft dough. Cover with a damp cloth and set aside for half an hour.

Step 2

For the stuffing, mix together rice, paneer, onion, salt, green chillies, red chilli powder, turmeric powder, carom seeds and coriander leaves in a large bowl. Divide into eight equal portions. Knead the dough again and divide into eight equal portions.

Step 3

Shape into balls and press between the palms of your hand. Roll out each ball into four-inch round and thin down the edges. Place a portion of the stuffing in the centre, gather the edges together and shape into a ball again.

Step 4

Roll out into a seven-inch round with a rolling pin. Heat a tawa. Place each parantha on it, turn it over once and drizzle a little melted ghee around it. Turn it over again and spread a little more ghee on the other side.

Step 5

Cook till both sides are well cooked. Serve hot with fresh yogurt and pickle.

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