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!
- Combine all the ingredients in a deep bowl and knead into a soft dough using enough water. Keep aside.
- 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.
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Nutrient values per paratha
Energy | 138 cal |
Protein | 3.8 g |
Carbohydrates | 14.1 g |
Fiber | 1.4 g |
Fat | 7.4 g |
Cholesterol | 0 mg |
Vitamin A | 213.4 mcg |
Vitamin B1 | 0 mg |
Vitamin B2 | 0 mg |
Vitamin B3 | 0.7 mg |
Vitamin C | 2.3 mg |
Folic Acid | 7.3 mcg |
Calcium | 51.3 mg |
Iron | 1 mg |
Magnesium | 0 mg |
Phosphorus | 0 mg |
Sodium | 7.8 mg |
Potassium | 66 mg |
Zinc | 0.4 mg |
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6 FAVOURABLE REVIEWS
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5 of 10 users found this review useful
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No review of this type was found
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