New Update
/sanjeev-kapoor/media/post_banners/499edf95279b0c0000d8fdf7ef167ae4af72a9ea906baadbf3ebc728e9e26e50.jpg)
Main Ingredients | Cottage cheese (paneer), Finger millet (ragi) flour |
Cuisine | Indian |
Course | Breads |
Prep Time | 31-40 minutes |
Cook time | 51-60 minutes |
Serve | 4 |
Taste | Mild |
Level of Cooking | Moderate |
Others | Veg |
Ingredients list for Paneer Stuffed Nachni Parantha
- 200 grams Cottage cheese (paneer) grated
- 2 cups Finger millet (ragi) flour
- to taste Salt
- as required White unsalted butter
- 1 Medium onion chopped
- 1 tablespoon Tata Sampann Paneer Masala
- 1 inch Ginger finely chopped
- 1-2 Green chillies finely chopped
- 2 tablespoons Fresh coriander leaves chopped
- for garnish Fresh coriander sprig
- to serve Pickle
- to serve Raita
Method
- Heat 2 cups water in a deep non-stick pan, add salt and let the water come to a boil. Add the flour and mix well and switch the heat off.
- Transfer the mixture onto a plate, knead the dough with the back of a stainless steel bowl till mixture cools enough to knead with hand. Dip hand in water and knead the mixture till it stops sticking to your hand. Cover with a muslin cloth and set aside for 15-20 minutes.
- To make the stuffing, heat butter in a non-stick pan and let it melt. Add onion, mix and saute for 1 minute. Add Tata Sampann Paneer Masala, mix well and saute for 1-2 minutes.
- Add ginger and green chillies, mix and saute till the onion becomes soft.
- Take cottage cheese in a large bowl, add coriander leaves and the onion mixture and mix well. Add salt, mix well and set aside to cool.
- Divide the dough into small equal portions and shape them into balls. Roll them in dry flour and tap with your fingers to small discs. You will require 2 discs for each parantha.
- Place some cottage cheese mixture on one disc and spread it evenly leaving a little space empty from the edge. Place the other disc on top and pinch the edges together seal them. Further lightly roll the parantha. Make more parantha similarly.
- Heat a non-stick tawa, gently lift each parantha, dust off excess flour and place it on the hot tawa. Cook for 1-2 minutes on medium heat, flip and cook the other side for 1-2 minutes.
- Apply butter on both sides and cook, turning sides, till evenly cooked and crisp on both sides. Take it off the heat, cut into half and transfer onto a serving plate.
- Garnish with butter and coriander sprig and serve hot with pickle and raita.
Advertisment