Rajgira Paneer Paratha (faraal Recipe)

by Tarla Dalal

Added to 27 cookbooks
This recipe has been viewed 5215 times

These paneer stuffed parathas are a meal in their own right. Remember not to give too much force when patting the parathas to ensure that they do not break.

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Preparation Time: 15 mins
Cooking Time: 20 mins
Serves 3
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Ingredients

To Be Mixed Into A Stuffing
1 cup thickly grated fresh paneer
2 tsp finely chopped green chillies
1/2 tsp lemon juice
1/2 tsp sugar
2 tsp finely chopped coriander (dhania)
rock salt (sendha namak) to taste

Other Ingredients
1 cup rajgira flour
1/4 cup boiled , peeled and mashed potatoes
1/2 tsp black peppercorns (kalimirch) powder
rock salt (sendha namak) to taste
rajgira flour for rolling
oil for cooking

For Serving
green chutney
fresh curds (dahi)

Method

Divide the stuffing into 6 equal portions and keep aside.
Combine the rajgira flour, potatoes, pepper powder and rock salt in a bowl and knead into a semi-soft dough using enough water.
Divide the dough into 6 equal portions and roll out a portion into a 75 mm. (3”) diameter circle, using a little rajgira flour for rolling.
Place a portion of the stuffing in the centre of the circle, bring the edges in the centre and seal tightly.
Roll out again into a 150 mm. (6”) diameter circle, using a little rajgira flour for rolling.
Heat a non-stick tava (griddle) and cook the paratha, using a little oil, till it turns golden brown in colour from both the sides.
Repeat with the remaining dough and stuffing to make 5 more parathas.
Serve hot with green chutney and fresh curds.

RECIPE SOURCE : Faraal Recipes