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 5 parathas
Show me for parathas

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
oil for cooking

For Serving
fresh curd

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 5 equal portions. Keep aside.
Divide the dough into 5 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 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 stuffing to make 4 more parathas.
Serve hot with fresh curds.