Paneer Masoor Paratha

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There is something very homely about this Paneer Masoor Paratha. Perhaps it is the satisfying, one-dish meal feel, or the use of traditional ingredients which makes it seem so. In this lovely dish, wholesome whole wheat flour parathas are stuffed with a mixture of cooked whole masoor and crumbled paneer perked up with crunchy onions and peppy spice powders. Make sure you drain the masoor well before combining it with the paneer to avoid sogginess. Serve these parathas hot off the tava with fresh curds.

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Soaking time:  8 hours   Preparation Time:    Cooking Time:     Makes 6 parathas
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For The Dough
3/4 cup whole wheat flour (gehun ka atta)
1 tbsp oil
salt to taste

For The Filling
1/2 cup crumbled paneer (cottage cheese)
1/4 cup masoor (whole red lentil) , soaked for 8 hours and drained
1/2 cup chopped onions
1 tsp chilli powder
1/4 tsp turmeric powder (haldi)
1 tsp coriander (dhania) powder
salt to taste

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

For Serving
fresh curd

For the dough

  1. Combine all the ingredients and knead into a soft dough using enough water.
  2. Cover the dough with a lid and keep aside for 10 to 15 minutes.

For the filling

  1. Combine the masoor and 1 cup of water in a deep non - stick pan, cover and cook on a medium flame for 8 minutes, while stirring occasionally. Drain and mash it using a potato masher into a coarse mixture.
  2. Combine the mashed masoor, paneer, onions, chilli powder, turmeric powder, coriander powder and salt in a deep bowl and mix well.
  3. Divide the mixture into 4 portions and keep aside.

How to proceed

  1. Divide the dough into 4 equal portions and roll a portion of the dough into a circle of 75 mm. (3”) diameter circle using a little whole wheat flour for rolling.
  2. Place one portion of the filling in the center of the circle.
  3. Bring together all the sides in the center and seal tightly.
  4. Roll again into a circle of 125 mm. (5”) diameter circle using a little whole wheat flour for rolling.
  5. Heat a non-stick tava (griddle) and cook the paratha, using a little oil until golden brown spots appear on both the sides.
  6. Repeat with the remaining dough and filling to make 5 more parathas.
  7. Serve hot with fresh curds.

RECIPE SOURCE : Roz ka KhanaBuy this cookbook
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 on 04 Jul 15 04:59 PM

Bored of eating regular paratha, this paratha is different from the regular paratha, masoor dal gives a nice texture to the filling while eating. I loved this paratha with unique combination.
 on 25 Jun 12 05:58 AM

This is very tasty paratha recipe, we had it for breakfast and everyone enjoyed it.