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Main Ingredients | Whole Wheat Flour, Paneer |
Cuisine | Indian |
Course | Breads |
Prep Time | 41-50 minutes |
Cook time | 26-30 minutes |
Serve | 4 |
Taste | Mild |
Level of Cooking | Moderate |
Others | Veg |
Ingredients list for Paneer Aur Chawal Parantha
- 1 1/2 cup Whole Wheat Flour
- 1/2 cup Paneer
- to taste Salt
- 2 tablespoons Ghee
- 1/4 cup Yogurt whisked
- Stuffing
- 3/4 cup Cooked rice mashed
- 3/4 cup Paneer (cottage cheese) grated
- 1 medium Onion,chopped
- to taste Salt
- 3 Green chillies chopped
- 1/2 teaspoon Red chilli powder
- 1/4 teaspoon Turmeric powder
- 1/2 teaspoon Carom seeds (ajwain)
- 1 tablespoon Fresh coriander leaves chopped
Method
- 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.
- 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.
- 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.
- 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.
- Cook till both sides are well cooked. Serve hot with fresh yogurt and pickle.
Nutrition Info
Calories | 1817 |
Carbohydrates | 252.1 |
Protein | 62.1 |
Fat | 62.3 |
Other Fiber | Iron- 21.4mg |
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