How to make Paneer Aur Chawal Parantha -
Great combination of parantha with rice and paneer stuffing.
This recipe is from the book Paneer book.
Main Ingredients : Whole Wheat Flour, Paneer (पनीर)
Cuisine : Indian
Course : Breads
For more recipes related to Paneer Aur Chawal Parantha checkout Roomali Roti, Matar Ka Parantha, Sweet Roti, Thepla . You can also find more Breads recipes like Puri - SK Khazana Anokhi Missi Roti Soya Bean Parantha Tomato Tortilla
Paneer Aur Chawal Parantha Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 41-50 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Paneer Aur Chawal Parantha Recipe
Whole Wheat Flour 1 1/2 cup
Paneer 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.
Nutrition Info
Calories : 1817 Kcal
Carbohydrates : 252.1 gm
Protein : 62.1 gm
Fat : 62.3 gm
Other : Iron- 21.4mg
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