paneer carrot and bean sprouts paratha recipe | paneer carrot stuffed paratha | healthy cottage cheese vegetable paratha | weight loss paratha |
by Tarla Dalal

paneer carrot and bean sprouts paratha recipe | paneer carrot stuffed paratha | healthy cottage cheese vegetable paratha | weight loss paratha | with 48 amazing images.

paneer carrot and bean sprouts paratha recipe | paneer carrot stuffed paratha | healthy cottage cheese vegetable paratha | weight loss paratha is a simple, classic Indian dish with irresistible flavours. Learn how to make paneer carrot stuffed paratha.

To make paneer carrot and bean sprouts paratha, combine the wheat flour and salt in a bowl and knead into soft, pliable dough using enough water. Cover with a wet muslin cloth and keep aside for 15 minutes. Knead again using oil till smooth and elastic. Keep aside. For the stuffing, heat the oil in a broad non-stick pan, add the onions and green chillies and sauté on a medium flame for 2 minutes. Add the cabbage, bean sprouts, carrots, paneer and sauté on a medium flame for another 2 minutes. Add the soya sauce and salt, mix well and cook for 1 minute. Remove from the flame, cool and divide it into 4 equal portions. Keep aside.

Then to make paneer carrot stuffed paratha, divide the dough into 4 equal portions and roll out a portion of the dough into a 175 mm. (7”) diameter circle using a little flour for rolling. Place a portion of the stuffing in the centre and fold the edges to make an envelope to cover the stuffing. Cook the paratha on a non-stick tava (griddle) with the open edges at the bottom using ¼ tsp of oil till both sides are golden brown. Repeat with the remaining dough and stuffing to make 3 more parathas. Serve hot.

Enjoy the Oriental touch of soya sauce in these paneer carrot stuffed paratha, made from healthy and yummy stuffing of low-fat paneer, sprouts and carrots. Rich in protein, fibre, vitamin A and vitamin B complex, a scrumptious treat awaits you!

The fibre in these parathas will help to satiate you and avoid binge eating. You can also gain in some antioxidants from cabbage, sprouts and carrots which will help to reduce inflammation in the body and boost health of organs. Further the calcium and phosphorus in these weight loss paratha will boost bone strengthening process.

This healthy cottage cheese vegetable paratha can be enjoyed by diabetics too. Serve them as a heavy breakfast or a one-dish meal at lunch time.

Tips for paneer carrot and bean sprouts paratha. 1. Serve paneer carrot and bean sprouts paratha with curds. See how to make curds. 2. Serve paneer carrot stuffed paratha with lahsun ki chutney. 3. You can cut the paneer carrot stuffed paratha with a big sharp knife also.

Enjoy paneer carrot and bean sprouts paratha recipe | paneer carrot stuffed paratha | healthy cottage cheese vegetable paratha | weight loss paratha | with step by step photos.

Paneer Carrot and Bean Sprouts Paratha, Sprouts Cottage Cheese Paratha

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Paneer Carrot and Bean Sprouts Paratha, Sprouts Cottage Cheese Paratha recipe - How to make Paneer Carrot and Bean Sprouts Paratha, Sprouts Cottage Cheese Paratha

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

For The Stuffing
1 tsp oil
1/4 cup sliced onions
1 1/2 tsp chopped green chillies
1/2 cup shredded cabbage
1/2 cup bean sprouts
1/4 cup thickly grated carrot
1/3 cup thickly grated low fat paneer (cottage cheese)
3/4 tsp soy sauce
salt to taste

Other Ingredients For Paneer Carrot and Bean Sprouts Paratha
whole wheat flour (gehun ka atta) for rolling
1 tsp oil for cooking

Method
For the dough

Combine the wheat flour and salt in a bowl and knead into soft, pliable dough using enough water. Cover with a wet muslin cloth and keep aside for 15 minutes.
Knead again using oil till smooth and elastic. Keep aside

For the stuffing

Heat the oil in a broad non-stick pan, add the onions and green chillies and sauté on a medium flame for 2 minutes.
Add the cabbage, bean sprouts, carrots, paneer and sauté on a medium flame for another 2 minutes.
Add the soya sauce and salt, mix well and cook for 1 minute.
Remove from the flame, cool and divide it into 4 equal portions. Keep aside.

How to proceed

To make paneer carrot and bean sprouts paratha, divide the dough into 4 equal portions and roll out a portion of the dough into a 175 mm. (7”) diameter circle using a little flour for rolling.
Place a portion of the stuffing in the centre and fold the edges to make an envelope to cover the stuffing.
Cook the paratha on a non-stick tava (griddle) with the open edges at the bottom using ¼ tsp of oil till both sides are golden brown.
Repeat with the remaining dough and stuffing to make 3 more parathas. Serve the paneer carrot and bean sprouts parathahot.

Nutrient values (Abbrv) per paratha

Energy	147 cal
Protein	6.4 g
Carbohydrates	23.9 g
Fiber	3.8 g
Fat	3.3 g
Cholesterol	0 mg
Sodium	117.6 mg

Click here to view calories for Paneer Carrot and Bean Sprouts Paratha, Sprouts Cottage Cheese Paratha

Paneer Carrot and Bean Sprouts Paratha, Sprouts Cottage Cheese Paratha recipe with step by step photos

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what is paneer carrot and bean sprouts paratha made off?

what is paneer carrot and bean sprouts paratha made off? healthy cottage cheese vegetable paratha is made from fairly cheap and easily available ingredients in India such as a dough of whole wheat flour and stuffing of 1/4 cup sliced onions, 1/2 cup shredded cabbage, 1/2 cup bean sprouts, 1/4 cup thickly grated carrot, 1/3 cup thickly grated low-fat paneer, 3/4 tsp soy sauce, 1 1/2 tsp chopped green chillies and oil for cooking. See image of list of ingredients for paneer carrot and bean sprouts paratha.

benefits of paneer

Paneer is a source good quality protein. It is rich in healthy nutrients like calcium and vitamin D. It is a good source of vitamin A and minerals like calcium, magnesium, phosphorus, sodium and potassium It is rich in omega-3, fatty acids and omega-6 fatty acids which help in fighting and preventing rheumatoid arthritis and other bone problems. See details of 5 super benefits of paneer.

benefits of bean sprouts

1. Bean Sprouts are one of the most complete and nutritional of all the foods that exist.

2. Bean Sprouts have greater concentration of vitamins, minerals and proteins.

3. Bean sprouts have content of living enzymes which boost metabolic process and aid in digestion.

4. With lots of dietary fiber to their credit, beans sprouts add bulk to stools and makes the passage of stools through the digestive tract easier. This helps to avoid constipation.

5. With significant amounts of iron, beans sprouts help to maintain the red blood cell (RBC) count. A good RBC count means no sign of anaemia and in turn no symptoms of fatigue, pale skin, tiredness etc.

dough for paneer carrot and bean. sprout paratha

In a deep bowl put 3/4 cup whole wheat flour (gehun ka atta).

Add salt to taste. We added 1/8 th tsp salt.
Add enough water to make a soft dough. We added 4 tablespoons water.
Knead into soft, pliable dough.
Cover with a wet muslin cloth and keep aside for 15 minutes.
Add 1/4 tsp oil for kneading.

Knead again till smooth and elastic. Keep aside
Divide the dough into 4 equal portions. Keep aside and make the stuffing.

stuffing for paneer carrot and bean sprouts paratha

Heat 1 tsp oil in a broad non-stick pan.
Add 1/4 cup sliced or chopped onions.
Add 1 1/2 tsp chopped green chilli.

Sauté on a medium flame for 2 minutes.
Add 1/2 cup shredded cabbage.
Add 1/2 cup bean sprouts.
Add 1/4 cup thickly grated carrot.
Add 1/3 cup thickly grated low-fat paneer.

Sauté on a medium flame for another 2 minutes.
Add 3/4 tsp soy sauce.
Add salt to taste. We added 1/8th tsp salt.
Mix well.
Cook for one minute.

Remove from the flame, cool and divide it into 4 equal portions. Keep aside.

how to roll paneer carrot stuffed paratha

Faltten the dough on a rolling board and dust with flour.
Rotate the dough while rolling and use flour to prevent any sticking to the rolling pin.
Roll out a portion of the dough into a 175 mm. (7”) diameter circle using a little flour for rolling.
Place a portion of the stuffing in the centre.

Fold one side of the roti to the centre.
Then overlap the other side. We are making an envelope shaped paratha.
Now fold the bottom edge of the roti to seal the paratha from the bottom.
Now fold the top edge of the roti to seal the paratha from the top. Our envelope shape is ready to cook.

making paneer carrot stuffed paratha

To make paneer carrot and bean sprouts paratha recipe | paneer carrot stuffed paratha | healthy cottage cheese vegetable paratha | weight loss paratha | heat 1 tsp oil on a non stick pan.

Put the envelope shaped paratha on the tava.
Cook on medium heat for 30 to 45 seconds.
Brush with oil.
Flip over and cook the other side the same way.
Remember to press down with a spatual while cooking the paratha.

We need to cook the 4 edges of the envelope paratha. So take a pair to tongs and hold the paratha vertically to cook each side.
Our paratha is ready.
Transfer to a plate and cut the paneer carrot and bean sprouts paratha through the centre with a pizza cutter to get a triangle shape paratha.
Put paneer carrot and bean sprouts paratha | paneer carrot stuffed paratha | healthy cottage cheese vegetable paratha | weight loss paratha | in a serving plate.
Serve paneer carrot and bean sprouts paratha | paneer carrot stuffed paratha | healthy cottage cheese vegetable paratha | weight loss paratha | hot.

tips for paneer carrot and bean sprouts paratha

Serve paneer carrot and bean sprouts paratha with curds. See how to make curds.
Serve paneer carrot stuffed paratha with with lehsun ki chutney.
You can cut the paneer carrot stuffed paratha with a big sharp knife also.

health benefits of paneer carrot and bean sprouts paratha

Paneer Carrot and Bean Sprouts Paratha - rich in protein, fibre and antioxidants.
The use of paneer and bean sprouts lend enough protein to nourish the cells of the body.

Protein also aids in weight loss by boosting metabolism.
The veggies are a source of fibre which helps to manage blood cholesterol and blood sugar levels.
Carrots lend vitamin A, onions are a source of quercetin and cabbage abounds in vitamin C, all which acts as antoxidants to fight the harmful free radical damagae in the body.