Rajgira Paneer Paratha ( Faraal Recipe)
by Tarla Dalal
Added to 75 cookbooks
This recipe has been viewed 59040 times
A sumptuous recipe that is sure to satiate you even on a fasting day! Here, wholesome rajgira parathas are stuffed with a succulent mixture of grated paneer perked up with green chillies, lemon juice and coriander. What makes this Rajgira Paneer Paratha very appealing is that the rotis are made of a dough of rajgira flour and potatoes, which gives them a unique texture that is soft yet crisp.
- Divide the stuffing into 8 equal portions and keep aside.
- Combine the rajgira flour, potatoes, pepper powder and rock salt in a bowl and knead into a semi-soft dough using enough water.
- Divide the dough into 8 equal portions.
- Roll out a portion of the dough into a 75 mm. (3”) diameter circle, using a little rajgira flour for rolling.
- Place a portion of the stuffing in the centre of the circle, bring the edges in the centre and seal tightly.
- Roll out again into a 100 mm. (4”) diameter circle, using a little rajgira flour for rolling.
- Heat a non-stick tava (griddle) and cook the paratha, using a little oil, till it turns golden brown in colour from both the sides.
- Repeat steps 4 to 7 to make 7 more parathas.
- Serve hot with green chutney and fresh curds.
Nutrient values per paratha
|Vitamin A||110 mcg|
|Vitamin B1||-0.2 mg|
|Vitamin B2||-0.2 mg|
|Vitamin B3||-0.2 mg|
|Vitamin C||1.6 mg|
|Folic Acid||0.5 mcg|
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