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paneer masoor paratha recipe | lentil stuffed paratha | masoor paratha for weight loss |


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Paneer Masoor Paratha

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પનીર મસૂર પરોઠા ની રેસીપી - ગુજરાતી માં વાંચો (Paneer Masoor Paratha, Lentil Stuffed Paratha in Gujarati) 

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paneer masoor paratha recipe | lentil stuffed paratha | masoor paratha for weight loss | with 65 amazing images.

paneer masoor paratha recipe | lentil stuffed paratha | masoor paratha for weight loss is a nourishing and flavourful dish with a difference. Learn how to make lentil stuffed paratha.

To make paneer masoor paratha, for the dough, combine all the ingredients in a deep bowl and knead into a soft dough using enough water. Cover the dough with a lid and keep aside for 10 to 15 minutes. For the filling, clean, wash and soak the masoor in enough water in a deep bowl for 8 hours. Drain well. Combine the masoor and 1 cup of water in a deep non-stick pan, cover it with a lid and cook on a medium flame for 8 minutes or till the masoor gets cooked, while stirring occasionally. Drain well and mash it using a potato masher into a coarse mixture. Combine the coarsely mashed masoor, paneer, onions, chilli powder, turmeric powder, coriander powder and salt in a deep bowl and mix well. Divide the mixture into 6 equal portions and keep aside. Then divide the dough into 6 equal portions. Roll a portion of the dough into a 75 mm. (3”) diameter circle using a little whole wheat flour for rolling. Place one portion of the filling in the centre of the circle. Bring together all the sides in the centre and seal it tightly. Roll again into a 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, till golden brown spots appear on both the sides. Repeat steps 2 to 6 to make 5 more parathas. Serve hot with fresh curds.

There is something very homely about this lentil stuffed paratha. Perhaps it is the satisfying, one dish meal feel, or the use of traditional ingredients which makes it seem so. In this lovely dish, wholesome whole wheat flour parathas are stuffed with a mixture of cooked whole masoor and crumbled paneer perked up with crunchy onions and peppy spice powders.

These masoor paratha for weight loss are suitable for diabetes, heart patients and women with PCOS too. The protein from paneer in it helps boost metabolism. However, depending on your fat intake or requirement you can make your choice between full fat paneer and low fat paneer.

Teamed up with calcium and phosphorus, these paneer masoor paratha help in bone strengthening. Serve these parathas hot off the tava with fresh curds.

Tips for paneer masoor paratha. 1. The dough has to be soft, so the rolling becomes easier. 2. The masoor should be well cooked, but not very mushy. 3. Make sure you drain the masoor well before combining it with the paneer to avoid sogginess. 4. Mash the masoor coarsely to enjoy its texture in the filling. 5. Seal the paratha dough well so the filling does not spill out while rolling further.

Enjoy paneer masoor paratha recipe | lentil stuffed paratha | masoor paratha for weight loss | with step by step photos.

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Paneer Masoor Paratha, Lentil Stuffed Paratha recipe - How to make Paneer Masoor Paratha, Lentil Stuffed Paratha

Soaking time:  8 hours   Preparation Time:    Cooking Time:    Total Time:     6Makes 6 parathas (6 paratha )
Show me for parathas

Ingredients

For The Dough
3/4 cup whole wheat flour (gehun ka atta)
1 tsp oil
salt to taste

For The Filling
1/2 cup crumbled paneer (cottage cheese) / low fat paneer (cottage cheese)
1/4 cup masoor (whole red lentil)
1/2 cup chopped onions
1 tsp chilli powder
1/4 tsp turmeric powder (haldi)
1 tsp coriander (dhania) powder
salt to taste

Other Ingredients
 whole wheat flour (gehun ka atta) for rolling
3 tsp oil for cooking

For Serving
 fresh curd (dahi)
Method

For the dough
    For the dough
  1. Combine all the ingredients in a deep bowl and knead into a soft dough using enough water.
  2. Cover the dough with a lid and keep aside for 10 to 15 minutes.

For the filling
    For the filling
  1. Clean, wash and soak the masoor in enough water in a deep bowl for 8 hours. Drain well.
  2. Combine the masoor and 1 cup of water in a deep non-stick pan, cover it with a lid and cook on a medium flame for 8 minutes or till the masoor gets cooked, while stirring occasionally. Drain well and mash it using a potato masher into a coarse mixture.
  3. Combine the coarsely mashed masoor, paneer, onions, chilli powder, turmeric powder, coriander powder and salt in a deep bowl and mix well.
  4. Divide the mixture into 6 equal portions and keep aside.

How to proceed
    How to proceed
  1. Divide the dough into 6 equal portions.
  2. Roll a portion of the dough into a 75 mm. (3”) diameter circle using a little whole wheat flour for rolling.
  3. Place one portion of the filling in the centre of the circle.
  4. Bring together all the sides in the centre and seal it tightly.
  5. Roll again into a 125 mm. (5”) diameter circle using a little whole wheat flour for rolling.
  6. Heat a non-stick tava (griddle) and cook the paratha, using 1/2 tsp of oil, till golden brown spots appear on both the sides.
  7. Repeat steps 2 to 6 to make 5 more parathas.
  8. Serve hot with fresh curds.

Paneer Masoor Paratha, Lentil Stuffed Paratha recipe with step by step photos

If you like paneer masoor paratha
  1. If you like paneer masoor paratha, then also try other paratha recipes like
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    • paneer tamatar paratha recipe | healthy tomato paneer paratha | stuffed tomato paratha | with 28 amazing images.

What is paneer masoor paratha made of?
  1. Paneer masoor paratha is made of 3/4 cup whole wheat flour (gehun ka atta), 1 tbsp oil, salt to taste, 1/2 cup crumbled paneer (cottage cheese), 1/4 cup masoor (whole red lentil), 1/2 cup chopped onions, 1 tsp chilli powder, 1/4 tsp turmeric powder (haldi), 1 tsp coriander (dhania) powder, salt to taste, whole wheat flour (gehun ka atta) for rolling and oil for cooking.

Tips for paneer masoor paratha
  1. The dough has to be soft, so the rolling becomes easier. 
  2. The masoor should be well cooked, but not very mushy. 
  3. Make sure you drain the masoor well before combining it with the paneer to avoid sogginess.
  4. Mash the masoor coarsely to enjoy its texture in the filling. 
  5. Seal the paratha dough well so the filling does not spill out while rolling. 

How to select whole wheat flour
  1. Whole wheat flour is available pre-packaged form and also in bulk containers. 
  2. If buying in pre-packaged form, have a good look at the label before buying. Look for products that have "100 per cent whole wheat" on the label. 
  3. You can also look for "whole wheat flour" as the first ingredient. 
  4. Avoid products whose first ingredient is "enriched flour" as they generally do not contain whole wheat flour.
  5. If buying from bulk containers or local ‘chakkiwala’ ensure that store has a good product turnover so as to ensure its maximal freshness.
  6. The wheat flour should be uniform in colour. 
  7. It should also be free of worms and broken wheat grains. 
  8. Also make sure that there is no evidence of moisture or lumps formation. 

How to select masoor, whole red lentil, kala masoor
  1. Whole masoor is generally available in pre-packaged containers as well as bulk bins. 
  2. Regardless of packaging, check the masoor as best as possible to ensure that they are not cracked and there is no evidence of moisture.
  3. The lentil should be uniform in colour and size. 
  4. It should be free of worms and debris.

How to make paneer
  1. To make the paneer using cow's milk, rinse a deep non-stick pan with ¼ cup of water and quickly simmer it for 2-3 minutes. This will prevent milk from scorching as the water forms a protective layer between the pan and milk. This is generally done in stainless steel pans but, if you have an old non-stick pan it is advisable to make this extra effort to prevent the milk from getting burnt.
  2. Rotate the pan in a clockwise motion, so the water spreads evenly in the pan. Discard the water and pour 2 liters of cow's milk.
  3. Boil the milk on a medium-high flame. This would take around 8-10 minutes.
  4. Stir it occasionally to avoid the cow's milk from sticking to the bottom of the pan or browning. It is always better to use a wooden flat spoon because:
    • It doesn’t get heated up easily.
    • If u place it horizontally over the vessel in such a way that it touches 2 opposite edges, it will prevent the milk from falling off the edges of the pan after the milk is boiled.
  5. We will assemble the strainer while the milk is boiling,. Take a bowl and place a strainer on top of it.
  6. Arrange a muslin cloth or clean cheesecloth, thin napkin over it. Keep aside.
  7. When it come to a boil, switch off the flame and wait for 1 minute. The milk should be boiling hot before you add the acidic substance to speed up the process of curdling and to prevent the Paneer from becoming grainy.
  8. Add the lemon juice gradually, while stirring gently and wait for 2 minutes. Always add the acid (lemon juice or vinegar) only after the milk has boiled completely.
  9. Stir the milk and check if the milk has curdled completely.
  10. If the milk has not curdled, add more acid. But, if you add too much of acid the Paneer will become tough.  The quantity of the acidic agent is purely judgemental .  You can even make paneer recipe at home by curdling cow's milk using Yogurt, Buttermilk or Citric Acid.
  11. Let it stand for a few seconds. Once the milk has curdled completely, it will look like this. The greenish watery whey gets separated. 
  12. Strain using a clean muslin cloth. You can add some ice cubes so that the process of curdling stops quickly and the Paneer is not grainy or tough.
  13. Fold all the 4 sides of the muslin cloth and twirl it gently so that all the whey that is in the milk solids gets evenly drained out. Paneer turns soft when the curdled milk is not boiled further. Overcooking will result into hard and chewy paneer.
  14. Wash it under running water. It is very important to wash the curdled milk properly to remove the acidic traces while preparing paneer at home.
  15. Or you can even place the muslin cloth with the chenna in a bowl of fresh water and wash it 2 to 3 times.
  16. The crumbled paneer which we have right now is also known as chenna in the eastern parts of India and is the precursor of many traditional Indian mithais like Rasogulla, Orange Chenna payesh, Rasmalai and other Bengali sweets. 
  17. The discarded whey water can be used to make whey soup which is a rich source of protein.
  18. Give a proper shape to the paneer with your hand.
  19. Fold it from right and left side.
  20. Now, fold it from top and bottom portion. Press it lightly.
  21. Take a bowl and place the colander over it.
  22. Place the shaped paneer over it.
  23. Put a plate over it. The plate is kept so that the weight is evenly distributed.
  24. If you feel that your Chenna is too soft or if you want to speed up the process you can put some weight(about 1 kg) on top of the lid. Keeping too much weight will make the paneer dense and rubbery.
  25. After 1 hour, the Cow Milk Paneer will look like this.
  26. Remove from muslin cloth and place it upside down on a plate. You will see a smooth surface on top.
  27. Crumble the paneer with your hands. Keep aside.

For the dough of paneer masoor paratha
  1. For the dough of paneer masoor paratha recipe | lentil stuffed paratha | masoor paratha for weight loss, take a deep bowl and add 3/4 cup whole wheat flour (gehun ka atta) to it. We need to take a deep bowl so that the flour and the other ingredients do not fall off while we are mixing or kneading the dough.
  2. Add 1 tsp of oil to this. Adding oil makes the rotis soft.
  3. Now add salt to taste.
  4. Add water little by little. Be careful while adding water. Adding too much of water initially will make it difficult for you to knead.
  5. Mix it well with your hands. Gather the flour from all sides. Add more water if it is required.
  6. Make a soft dough by kneading it for at least 2 minutes. We have used approximately 1/2 cup of water. You may require more or less, as the amount of water depends upon the quality of the flour. 
  7. Cover the dough with a lid and keep aside for 10 to 15 minutes.

For the filling of paneer masoor paratha
  1. For the filling of paneer masoor paratha recipe | lentil stuffed paratha | masoor paratha for weight loss, clean, wash 1/4 cup masoor (whole red lentil). 
  2. Add it into a deep bowl, add enough water to it and soak it for 8 hours. 
  3. Then drain well using a sieve.
  4. Boil 1 cup of water in a deep non-stick pan. 
  5. Add the soaked and drained masoor to it. 
  6. Cover it with a lid and cook on a medium flame for 8 minutes or till the masoor gets cooked, while stirring occasionally. 
  7. Drain well.
  8. And transfer it into a deep bowl. Mash it using a potato masher into a coarse mixture.
  9. Add 1/2 cup crumbled paneer (cottage cheese) to it. See above how to make the soft paneer at home.
  10. Add 1/2 cup chopped onions.
  11. Add 1 tsp chilli powder.
  12. Add 1/4 tsp turmeric powder (haldi).
  13. Add 1 tsp coriander (dhania) powder.
  14. Add salt to taste.
  15. Mix well.
  16. Divide the mixture of paneer masoor paratha recipe | lentil stuffed paratha | masoor paratha for weight loss into 6 equal portions and keep aside.

How to make paneer masoor paratha
  1. To make paneer masoor paratha recipe | lentil stuffed paratha | masoor paratha for weight loss, divide the dough into 6 equal portions.
  2. Roll a portion of the dough into a 75 mm. (3”) diameter circle using a little whole wheat flour for rolling.
  3. Place one portion of the filling in the centre of the circle.
  4. Bring together all the sides in the centre and seal it tightly.
  5. Roll again into a 125 mm. (5”) diameter circle using a little whole wheat flour for rolling.
  6. Heat a non-stick tava (griddle) and cook the paratha, using ½ tsp of oil, till golden brown spots appear on both the sides.
  7. Repeat steps 2 to 6 to make 5 more parathas.
  8. Serve paneer masoor paratha recipe | lentil stuffed paratha | masoor paratha for weight loss hot with fresh curds.

Health Benefits of paneer masoor paratha
  1. Paneer Masoor Paratha – high in protein, calcium and phosphorus.
  2. All these key nutrients help in bone strengthening. 
  3. Protein also helps in boosting metabolism, which further helps in weight loss. You can make you choice between low fat paneer and full fat paneer. 
  4. The fibre from the masoor and wheat flour is further beneficial in adding satiety value.
     

Nutrient values (Abbrv) per paratha
Energy151 cal
Protein5.5 g
Carbohydrates18 g
Fiber2.7 g
Fat6.6 g
Cholesterol0 mg
Sodium4.1 mg

RECIPE SOURCE : Indian CookingBuy this cookbook

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Reviews

Paneer Masoor Paratha
5
 on 05 May 19 11:59 AM


awesome dish....my family liked it so much
Reply
| Hide Replies
Tarla Dalal    Hi Poonam, Glad you liked it! Do try out more recipes and share your experience with us.
Reply
06 May 19 08:50 AM
पनीर मसूर पराठा की रेसिपी
5
 on 07 Jul 18 06:09 PM


बारीस के इस मौसम में भूख बहुत लगती है और तरलाजी के द्वारा बताए हुए इस मनमोहक पनीर मसूर पराठा की रेसिपी को बनाकर दही और अचार के साथ खाने का मजा आ गया।
Reply
Paneer Masoor Paratha
5
Archana M
 on 04 Jul 15 04:59 PM


Bored of eating regular paratha, this paratha is different from the regular paratha, masoor dal gives a nice texture to the filling while eating. I loved this paratha with unique combination.
Reply
Paneer Masoor Paratha
5
Foodie #569108
 on 25 Jun 12 05:58 AM


This is very tasty paratha recipe, we had it for breakfast and everyone enjoyed it.
Reply