Paneer Aur Chawal Parantha Great combination of parantha with rice and paneer stuffing. By Sanjeev Kapoor 02 Jun 2016 in Recipes Course New Update 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 #Salt #Stuffing #Yogurt Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article