Paneer and Vegetable Paratha
by Tarla Dalal
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Added to 53 cookbooks
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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.
Nutrient values per paratha
|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|
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