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.
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