Paneer Paratha, Jain Paneer Paratha Recipe
by Tarla Dalal
Added to 419 cookbooks
This recipe has been viewed 59755 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.
For the dough- Combine all the ingredients in a deep bowl and knead into a semi-soft dough using enough water.
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- Divide the dough into 6 equal portions. Keep aside.
How to proceed- 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.
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- Place a little stuffing in the centre of the circle.
- Bring together all the sides in the centre and seal tightly.
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- Roll again into a circle of 125 mm. (5”) diameter circle using a little whole wheat flour for rolling.
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- 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.
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Nutrient values (Abbrv) per paratha
Energy | 234 cal |
Protein | 6.9 g |
Carbohydrates | 22.2 g |
Fiber | 3.6 g |
Fat | 13.5 g |
Cholesterol | 0 mg |
Sodium | 8 mg |
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6 FAVOURABLE REVIEWS
The most Helpful Favorable review
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5 of 10 users found this review useful
See more reviews
No review of this type was found
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