Paneer Masoor Paratha
by Tarla Dalal
Added to 269 cookbooks
This recipe has been viewed 15158 times
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.
- Combine all the ingredients and knead into a soft dough using enough water.
- Cover the dough with a lid and keep aside for 10 to 15 minutes.
- 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.
- Combine the mashed masoor, paneer, onions, chilli powder, turmeric powder, coriander powder and salt in a deep bowl and mix well.
- Divide the mixture into 4 portions and keep aside.
- 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.
- Place one portion of the filling in the center of the circle.
- Bring together all the sides in the center and seal tightly.
- Roll again into a circle of 125 mm. (5”) diameter circle using a little whole wheat flour for rolling.
- Heat a non-stick tava (griddle) and cook the paratha, using a little oil until golden brown spots appear on both the sides.
- Repeat with the remaining dough and filling to make 5 more parathas.
- Serve hot with fresh curds.
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