buckwheat paneer paratha recipe | stuffed kutto vegetable paratha | healthy buckwheat sweet corn paratha |


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Buckwheat Paneer Paratha

સ્ટફ કુટીના દારાના પરોઠા - ગુજરાતી માં વાંચો (Buckwheat Paneer Paratha in Gujarati) 

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buckwheat paneer paratha recipe | stuffed kutto vegetable paratha | healthy buckwheat sweet corn paratha | with 20 amazing images.

buckwheat paneer paratha stuffed with vegetables and sweet corn is a wholesome and flavorful dish that combines the nutty taste of buckwheat flour with the creamy texture of paneer (Indian cottage cheese), along with a medley of colorful vegetables and sweet corn kernels. This dish is not only delicious but also nutritious, making it an excellent choice for a hearty and satisfying meal.

To prepare buckwheat paneer paratha stuffed with vegetables and sweet corn, begin by making the dough for the paratha. Combine buckwheat flour, whole wheat flour, oil, with a bit of salt and water to form a smooth and pliable dough. Let the dough rest while you prepare the stuffing.

For the stuffing, make a mixture of sweet corn kernels, coriander, green chilli paste, crumbled paneer, tomatoes, coloured capsicum and salt to taste.

Once the stuffing is ready, divide the dough into 6 equal-sized balls and roll them out into 6 inch circles, using a little whole wheat flour for rolling. Half cook each roti very lightly on a hot non-stick tava (griddle) and keep aside.

Just before serving, place a roti on a flat, dry surface, spread a portion of the prepared stuffing on half of the roti and fold it over to make a semi-circle.
Heat a non-stick tawa (griddle) and cook the paratha, using 1/2 tsp oil, till it turns golden brown in colour from both sides.
Repeat steps 2 and 3 to make 5 more parathas. Serve healthy buckwheat sweet corn paratha hot off the griddle, paired with your favorite condiments such as yogurt, chutney, or pickle.

The combination of buckwheat flour, paneer, and vegetables in this dish provides a good balance of protein, fiber, vitamins, and minerals, making it a nutritious meal option. Buckwheat flour is also gluten-free and rich in antioxidants, while paneer adds a dose of calcium and protein to the dish.

Whether enjoyed for breakfast, lunch, or dinner, buckwheat paneer paratha stuffed with vegetables and sweet corn is sure to tantalize your taste buds with its delightful flavors and textures. Give this recipe a try for a satisfying and wholesome dining experience that's both delicious and nutritious!

Pro tips for buckwheat paneer paratha. 1. In a bowl, put 3/4 cup buckwheat (kuttu or kutti no daro) flour. Buckwheat flour has a slightly nutty and earthy flavor that compliments the savory taste of paneer (Indian cottage cheese) very well. It also creates a slightly denser and more crumbly texture compared to regular wheat flour, offering a unique textural experience in the paratha. Buckwheat flour is often used during religious fasting periods in India, like Navratri, when wheat and other grains are not allowed. It provides a delicious and nutritious alternative for making parathas during these times. 2. Add 1/4 cup whole wheat flour (gehun ka atta). Buckwheat flour can create a slightly rubbery or dense texture in parathas. Whole wheat flour helps to lighten the texture, making the paratha softer and more pliable. This is important for rolling out the dough and achieving a flaky layered texture when cooked. While some gluten-free flours can be used in place of whole wheat flour, they might not provide enough structure for rolling and folding the dough. Whole wheat flour offers a happy medium, adding a touch of gluten for better handling without compromising the gluten-free nature of buckwheat flour for those who require it.

Enjoy buckwheat paneer paratha recipe | stuffed kutto vegetable paratha | healthy buckwheat sweet corn paratha | with step by step photos.

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Buckwheat Paneer Paratha recipe - How to make Buckwheat Paneer Paratha

Preparation Time:    Cooking Time:    Total Time:     6Makes 6 parathas
Show me for parathas

Ingredients

For The Roti
3/4 cup buckwheat (kuttu or kutti no daro) flour , refer handy tip
1/4 cup whole wheat flour (gehun ka atta)
1/2 tsp oil
salt to taste

To Be Mixed Into A Stuffing
1 1/2 cups boiled and coarsely crushed sweet corn kernels (makai ke dane)
1/2 cup finely chopped coriander (dhania)
2 tsp ginger-green chilli paste
3/4 cup crumbled paneer (cottage cheese)
3 tbsp finely chopped tomatoes
1/2 cup finely chopped capsicum
salt to taste
3 tsp coconut oil for cooking
Method

For the roti

    For the roti
  1. Combine buckwheat flour, whole wheat flour, oil, with a bit of salt and enough water to knead into a soft dough.
  2. Divide the dough into 6 equal portions and roll out each portion of the dough into a 150 mm. (6”) diameter circle using a little whole wheat flour for rolling.
  3. Half cook each roti very lightly on a hot non-stick tava (griddle) and keep aside.

How to proceed

    How to proceed
  1. Divide the stuffing into 6 equal portions and keep aside.
  2. Just before serving place a roti on a flat, dry surface, spread a portion of the prepared stuffing on half of the roti and fold it over to make a semi-circle.
  3. Heat a non-stick tava (griddle) and cook the paratha, using 1/2 tsp oil, till it turns golden brown in colour from both sides.
  4. Repeat steps 2 and 3 to make 5 more parathas.
  5. Serve buckwheat paneer paratha immediately.

Handy tip

    Handy tip
  1. For ¾ cup of buckwheat flour, grind 1 cup of buckwheat in a mixer to a smooth powder. Use as per the recipe.

Buckwheat Paneer Paratha recipe with step by step photos

like buckwheat paneer paratha

  1. like buckwheat paneer paratha recipe | stuffed kutto vegetable paratha |  healthy buckwheat sweet corn paratha | then see our recipes using buckwheat  and some recipes we love. 

what is buckwheat paneer paratha made of ?

  1. what is buckwheat paneer paratha made of ? List of ingredients for buckwheat paneer paratha.

making buckwheat flour

  1. Put 1 cup of buckwheat in a mixer.
  2. Blend to a smooth powder.
  3. Transfer to a bowl. This is buckwheat flour. 

dough for buckwheat paneer paratha

  1. To make dough for buckwheat paneer paratha, in a bowl put 3/4 cup buckwheat (kuttu or kutti no daro) flour. Buckwheat flour has a slightly nutty and earthy flavor that complements the savory taste of paneer (Indian cottage cheese) very well. It also creates a slightly denser and more crumbly texture compared to regular wheat flour, offering a unique textural experience in the paratha. Buckwheat flour is often used during religious fasting periods in India, like Navratri, when wheat and other grains are not allowed. It provides a delicious and nutritious alternative for making parathas during these times.
  2. Add 1/4 cup whole wheat flour (gehun ka atta). Buckwheat flour can create a slightly rubbery or dense texture in parathas. Whole wheat flour helps to lighten the texture, making the paratha softer and more pliable. This is important for rolling out the dough and achieving a flaky layered texture when cooked. While some gluten-free flours can be used in place of whole wheat flour, they might not provide enough structure for rolling and folding the dough. Whole wheat flour offers a happy medium, adding a touch of gluten for better handling without compromising the gluten-free nature of buckwheat flour for those who require it.
  3. Add 1/2 tsp oil.
  4. Add salt to taste. We added 1/8th tsp salt.
  5. Gradually add enough water to make a soft dough. We added 1/2 cup water.
  6. Knead into a soft dough.

stuffing for buckwheat paneer paratha

  1. in a bowl put 1 1/2 cups boiled and coarsely crushed sweet corn kernels (makai ke dane). Sweet corn adds a touch of sweetness and a delightful pop of texture to the savory buckwheat (kuttu) and paneer filling. Sweet corn is rich in fibre. The high vitamin B3 – 2.61 mg / cup is known to reduce cholesterol levels in the body and in turn promote heart healthThe cons. the glycemic index of sweet corn is said to be between 55 to 58 and hence not suited for diabetics and best to restrict the usage.
  2. Add 1/2 cup finely chopped coriander (dhania). Coriander pairs well with the savory flavors of paneer cheese and the spices that might be used in the paratha filling (e.g., cumin, garam masala). Fresh coriander leaves have a pleasant, citrusy aroma that enhances the overall fragrance of the paratha.
  3. Add 2 tsp ginger-green chilli paste. The green chilies in the paste add a touch of heat to the paratha. Ginger adds a warming and slightly sweet note that complements the other flavors in the paratha. Both ginger and green chilies are aromatic ingredients, meaning they add a pleasant fragrance to the paratha while it cooks.
  4. Add 3/4 cup crumbled paneer (cottage cheese).  Paneer, a mild-flavored Indian cottage cheese, adds a creamy and slightly salty contrast, creating a more interesting and layered taste profile. Paneer is a versatile ingredient that takes on the flavors of the spices it's cooked with. In a buckwheat paneer paratha. Paneer contains high quality protein and calcium which aids in weight loss.  
  5. Add 3 tbsp finely chopped tomatoes. Tomatoes add a touch of acidity that cuts through the richness of the paneer cheese and the earthiness of the buckwheat flour. Tomatoes bring a fresh and juicy element to the paratha. Tomatoes are extremely rich source of Lycopene. Tomatoes are a powerful antioxidant, super rich in Vitamin C, good for heart
  6. Add 1/2 cup finely chopped coloured capsicum. Capsicum adds a touch of sweetness, a mild crunch, and a refreshing vegetable element to the paratha. Capsicum comes in various colors (red, green, yellow, orange) which can add a vibrant pop of color to the paratha, making it more visually appealing.
  7. Add salt to taste. We added 1/2 tsp salt.
  8. Mix well into a stuffing.
  9. Divide the stuffing into 6 equal portions and keep aside.

making buckwheat paneer paratha

  1. To make buckwheat paneer paratha recipe | stuffed kutto vegetable paratha |  healthy buckwheat sweet corn paratha | divide the dough into 6 equal portions.
  2. Roll out each portion of the dough into a 150 mm. (6”) diameter circle using a little whole wheat flour for rolling.
  3. Heat a non stick pan.
  4. Place the rolled dough on it and cook for 30 seconds.
  5. Flip over and cook the other side the same way.
  6. Repeat steps 2 to 5 to make 5 more parathas.
  7. Just before serving place a paratha on a flat, dry surface.
  8. Spread a portion of the prepared stuffing on half the paratha.
  9. Fold it over to make a semi-circle.
  10. Heat a non-stick tava (griddle) and place the paratha.
  11. Cook the paratha, using 1/2 tsp oil.
  12. Till it turns golden brown in colour from both sides.
  13. Repeat steps 7 to 10 to make 5 more parathas.
  14. Serve buckwheat paneer paratha recipe | stuffed kutto vegetable paratha |  healthy buckwheat sweet corn paratha | immediately.

pro tips for buckwheat paneer paratha

  1. In a bowl put 3/4 cup buckwheat (kuttu or kutti no daro) flour. Buckwheat flour has a slightly nutty and earthy flavor that complements the savory taste of paneer (Indian cottage cheese) very well. It also creates a slightly denser and more crumbly texture compared to regular wheat flour, offering a unique textural experience in the paratha. Buckwheat flour is often used during religious fasting periods in India, like Navratri, when wheat and other grains are not allowed. It provides a delicious and nutritious alternative for making parathas during these times.
  2. Add 1/4 cup whole wheat flour (gehun ka atta). Buckwheat flour can create a slightly rubbery or dense texture in parathas. Whole wheat flour helps to lighten the texture, making the paratha softer and more pliable. This is important for rolling out the dough and achieving a flaky layered texture when cooked. While some gluten-free flours can be used in place of whole wheat flour, they might not provide enough structure for rolling and folding the dough. Whole wheat flour offers a happy medium, adding a touch of gluten for better handling without compromising the gluten-free nature of buckwheat flour for those who require it.
  3. Add 3/4 cup crumbled paneer (cottage cheese).  Paneer, a mild-flavored Indian cottage cheese, adds a creamy and slightly salty contrast, creating a more interesting and layered taste profile. Paneer is a versatile ingredient that takes on the flavors of the spices it's cooked with. In a buckwheat paneer paratha. Paneer contains high quality protein and calcium which aids in weight loss.  
  4. Add 1/2 cup finely chopped coloured capsicum. Capsicum adds a touch of sweetness, a mild crunch, and a refreshing vegetable element to the paratha. Capsicum comes in various colors (red, green, yellow, orange) which can add a vibrant pop of color to the paratha, making it more visually appealing.
Accompaniments

Palak Shorba 

Nutrient values (Abbrv) per paratha
Energy187 cal
Protein6.6 g
Carbohydrates24.1 g
Fiber3.6 g
Fat8.3 g
Cholesterol0 mg
Sodium7.8 mg

RECIPE SOURCE : Rotis & SubzisBuy this cookbook
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