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paneer masoor paratha recipe, lentil stuffed paratha for weight loss, masoor paratha for weight loss
Tarla Dalal
15 June, 2021
Table of Content
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.
Tags
Preparation Time
10 Mins
Cooking Time
25 Mins
Total Time
35 Mins
Makes
6 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) /
1/4 cup masoor (whole red lentil)
1/2 cup chopped onion
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 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.
How to proceed
- 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 1/2 tsp of 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.
Paneer Masoor Paratha, Lentil Stuffed Paratha recipe with step by step photos
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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.
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If you like paneer masoor paratha, then also try other paratha recipes like
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- 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.
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Whole wheat flour is available pre-packaged form and also in bulk containers.
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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.
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You can also look for "whole wheat flour" as the first ingredient.
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Avoid products whose first ingredient is "enriched flour" as they generally do not contain whole wheat flour.
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If buying from bulk containers or local ‘chakkiwala’ ensure that store has a good product turnover so as to ensure its maximal freshness.
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The wheat flour should be uniform in colour.
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It should also be free of worms and broken wheat grains.
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Also make sure that there is no evidence of moisture or lumps formation.
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Whole masoor is generally available in pre-packaged containers as well as bulk bins.
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Regardless of packaging, check the masoor as best as possible to ensure that they are not cracked and there is no evidence of moisture.
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The lentil should be uniform in colour and size.
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It should be free of worms and debris.
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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. See step by step recipe paneer recipe | homemade paneer recipe | Indian cottage cheese.
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Crumble the paneer with your hands. Keep aside.
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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.
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Add 1 tsp of oil to this. Adding oil makes the rotis soft.
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Now add salt to taste.
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Add water little by little. Be careful while adding water. Adding too much of water initially will make it difficult for you to knead.
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Mix it well with your hands. Gather the flour from all sides. Add more water if it is required.
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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.
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Cover the dough with a lid and keep aside for 10 to 15 minutes.
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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).
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Add it into a deep bowl, add enough water to it and soak it for 8 hours.
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Then drain well using a sieve.
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Boil 1 cup of water in a deep non-stick pan. Add salt to taste.
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Add the soaked and drained masoor to it.
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Cover it with a lid and cook on a medium flame for 8 minutes or till the masoor gets cooked, while stirring occasionally.
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Drain well.
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And transfer it into a deep bowl. Mash it using a potato masher into a coarse mixture.
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Add 1/2 cup crumbled paneer (cottage cheese) to it. See above how to make the soft paneer at home.
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Add 1/2 cup chopped onions.
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Add 1 tsp chilli powder.
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Add 1/4 tsp turmeric powder (haldi).
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Add 1 tsp coriander (dhania) powder.
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Combine the coarsely mashed masoor, paneer, onions, chilli powder, turmeric powder, coriander powder and salt in a deep bowl. Add salt to taste.
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Mix well.
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Divide the mixture of paneer masoor paratha recipe | lentil stuffed paratha | masoor paratha for weight loss into 6 equal portions and keep aside.
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To make paneer masoor paratha recipe | lentil stuffed paratha | masoor paratha for weight loss, divide the dough into 6 equal portions.
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Put one portion of the dough on the rolling board and some whole wheat flour over it.
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Roll a portion of the dough into a 75 mm. (3”) diameter circle using a little whole wheat flour for rolling.
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Place one portion of the filling in the centre of the circle. Bring together all the sides in the centre and seal it tightly.
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Dust the rolling board again and flatten the stuffed dough.
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Roll again into a 125 mm. (5”) diameter circle using a little whole wheat flour for rolling.
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Heat a non-stick tava (griddle) and cook the paratha.
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Using ½ tsp of oil, till golden brown spots appear on both the sides.
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Repeat steps 2 to 6 to make 5 more parathas.
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Serve paneer masoor paratha recipe | lentil stuffed paratha | masoor paratha for weight loss hot with fresh curds.
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The dough has to be soft, so the rolling becomes easier.
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The masoor should be well cooked, but not very mushy.
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Make sure you drain the masoor well before combining it with the paneer to avoid sogginess.
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Mash the masoor coarsely to enjoy its texture in the filling.
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Seal the paratha dough well so the filling does not spill out while rolling.
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Paneer Masoor Paratha – high in protein, calcium and phosphorus
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All these key nutrients help in bone strengthening.
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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.
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The fibre from the masoor and wheat flour is further beneficial in adding satiety value.
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Nutrient values (Abbrv)per plate
| Energy | 151 cal |
| Protein | 5.5 g |
| Carbohydrates | 18 g |
| Fiber | 2.7 g |
| Fat | 6.6 g |
| Cholesterol | 0 mg |
| Sodium | 4.1 mg |
Click here to view Calories for Paneer Masoor Paratha, Lentil Stuffed Paratha
The Nutrient info is complete
Archana M
July 19, 2020, 4:13 p.m.
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.
Foodie #569108
Aug. 7, 2017, 12:18 p.m.
This is very tasty paratha recipe, we had it for breakfast and everyone enjoyed it.
Muskan
April 7, 2016, 5:38 p.m.
????? ?? ?? ???? ??? ??? ???? ???? ?? ?? ?????? ?? ?????? ???? ??? ?? ?????? ???? ???? ????? ?? ?????? ?? ????? ??? ?? ???? ?? ??? ???? ?? ??? ? ????
Poonam Priya
March 19, 2016, 1:47 p.m.
awesome dish....my family liked it so much
