Paneer, Carrot and Bean Sprouts Paratha ( Weight Loss After Pregnancy )

by Tarla Dalal

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Paneer, carrot and bean sprouts parathas, enjoy the oriental touch of soya sauce in these parathas made from healthy and yummy stuffing of low-fat paneer, sprouts and carrots. Rich in protein, fibre, vitamin a and b complex, a scrumptious treat awaits you!

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Preparation Time: 10 mins
Cooking Time: 15 mins
Makes 4 parathas
Show me for parathas

Ingredients

For The Dough
3/4 cup whole wheat flour (gehun ka atta)
salt to taste
1/4 tsp oil for kneading

For The Stuffing
1 tsp oil
1/4 cup sliced onions
1/2 cup shredded cabbage
1/2 cup bean sprouts
1/4 cup thickly grated carrot
1/3 cup thickly grated low-fat paneer
3/4 tsp soy sauce
3/4 tsp sugar
salt to taste

Other Ingredients
whole wheat flour (gehun ka atta) for rolling
1 tsp oil for cooking

Method
For the dough

Combine the wheat flour and salt in a bowl and knead into soft, pliable dough using enough water. Cover with a wet muslin cloth and keep aside for 15 minutes.
Knead again using oil till smooth and elastic. Keep aside

For the stuffing

Heat the oil in a broad non-stick pan, add the onions and sauté on a medium flame for 2 minutes.
Add the cabbage, bean sprouts, carrots, paneer and sauté on a medium flame for another 2 minutes.
Add the soya sauce, sugar and salt, mix well and cook for a minute.
Remove from the flame, cool and divide it into 6 equal portions. Keep aside.

How to proceed

Divide the dough into 4 equal portions and roll out a portion of the dough into a 175 mm. (7”) diameter circle using a little flour for rolling.
Place a portion of the stuffing in the centre and fold the edges to make an envelope to cover the stuffing.
Cook the paratha on a non-stick tava (griddle) with the open edges at the bottom using ¼ tsp of oil till both sides are golden brown.
Repeat with the remaining dough and stuffing to make 3 more parathas. Serve hot.

Nutrient values per paratha