Paneer Paratha, Jain Paneer Paratha Recipe
by Tarla Dalal
Added to 408 cookbooks
This recipe has been viewed 44799 times
You will go gaga over these scrumptious Parathas , which are stuffed with soft grated paneer and crunchy cabbage, perked up with coriander and green chillies.
The mix of flavours and textures is just too perfect, making this a special treat that everybody will enjoy. These Paneer Parathas are compatible with Jain menus too.
- Combine all the ingredients in a deep bowl and knead into a semi-soft dough using enough water.
- Divide the dough into 6 equal portions. Keep aside.
- Divide the stuffing into 6 equal portions.
- Roll a portion of the dough into a 75 mm. (3”) diameter circle using a little whole wheat flour for rolling.
- Place a little stuffing in the centre of the circle.
- Bring together all the sides in the centre 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 ghee until golden brown spots appear on both the sides.
- Repeat with the remaining dough and stuffing to make 5 more parathas.
- Serve immediately.
Nutrient values per paratha
|Vitamin A||201.1 mcg|
|Vitamin B1||-0.1 mg|
|Vitamin B2||-0.2 mg|
|Vitamin B3||0.8 mg|
|Vitamin C||15.8 mg|
|Folic Acid||10.6 mcg|
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