Paneer and Vegetable Paratha

by Tarla Dalal

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A great snack when kids come back home hungry from school. Stuffed with the goodness of paneer and veggies like beetroot, peas and potatoes, serve this paratha hot with a cup of curd. Works the same wonders when served at lunch or at dinner!

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Paneer and Vegetable Paratha recipe - How to make Paneer and Vegetable Paratha

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Preparation Time: 10 mins Cooking Time: 20 mins Total Time: 30 mins Makes 4 parathas
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Ingredients

For The Dough
3/4 cup whole wheat flour (gehun ka atta)
1/2 tsp oil
salt to taste

To Be Mixed Into A Filling
1/4 cup boiled and mashed green peas
1/4 cup grated carrot
1/4 cup grated paneer (cottage cheese)
2 tbsp grated beetroot
1 tbsp chopped coriander (dhania)
1 tsp finely chopped green chillies
salt and freshly ground black pepper (kalimirch) to taste

Other Ingredients
whole wheat flour (gehun ka atta) for rolling
4 tsp ghee for cooking

For Serving
fresh curd (dahi)

Method
For the dough

Combine all the ingredients in a deep bowl and knead into a soft dough using enough water. Keep aside.

How to proceed

Divide the filling into 4equal portions. Keep aside.
Divide the dough into 4 equal portions.
Roll a portion of the dough into a 125 mm. (5") diameter circle using a little whole wheat flour for rolling.
Place a portion of the filling in the centre of the circle.
Bring together all the sides in the centre and seal tightly.
Roll again into a circle of 150 mm. (6”) diameter circle using a little whole wheat flour for rolling.
Heat a non-stick tava (griddle) and cook the paratha using a 1 tsp of ghee until golden brown spots appear on both the sides.
Repeat with the remaining dough and stuffing to make 3 more parathas.
Serve immediately with fresh curds.

Paneer and Vegetable Paratha recipe with step by step photos

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For the dough of paneer and vegetable paratha

For making the dough of paneer and vegetable paratha | mixed vegetable paneer paratha for kids | healthy vegetable paratha, take a deep bowl and add the flour to it. We need to take a deep bowl so that the flour and the other ingredients do not fall off while we are mixing or kneading the dough.
Add ½ tsp of oil to this. Adding oil makes the rotis soft.
Add salt.
Add water little by little. Be careful while adding water. Adding too much of water initially will make it difficult for you to knead.
Mix it well with your hands. Gather the flour from all sides. Add more water if it is required.

Make a soft dough by kneading well.
Cover the dough of paneer and vegetable paratha with a lid and keep aside for 15 minutes.

For the stuffing of paneer and vegetable paratha

To make the stuffing of paneer and vegetable paratha, take a deep bowl and add grated paneer to it.
To this add veggies. Begin with grated carrot.
Then add boiled green peas.

Add some grated beetroot as well. This lends a pretty pink colour to the stuffing when mixed.
Add finely chopped green chillies and coriander.
Add salt.
Mix well using a spoon. Keep the stuffing of paneer and vegetable paratha aside.

How to make paneer and vegetable paratha

To make paneer and vegetable paratha, divide the dough into 4 equal portions.

Roll out a portion of the dough into a 125 mm. (5") diameter circle, using a little whole wheat flour for rolling.
Place a portion of the stuffing in the centre of the circle.
Bring together all the sides in the centre and seal tightly.
Again roll out into a circle of 150 mm. (6”) diameter, using a little whole wheat flour for rolling.
Heat a non-stick tava (griddle) and place the paneer and vegetable paratha on it. Allow it to cook slightly.

Turn the paratha and allow it to cook slightly on the other side as well.
Cook the paratha, on a medium flame using ½ tsp of ghee.
Cook till the paratha turns golden brown in colour from both the sides. Repeat the steps to make 3 more paneer and vegetable parathas.
Serve immediately.