You are here: Home > Cuisine > Indian Veg Recipes > Punjabi > Punjabi Paneer Delicacies > Paneer Masoor Paratha Paneer Masoor Paratha by Tarla Dalal Post A comment Add your recipe to below listed cookbooksMy ReceipesHealthy LivingTryFursat MeSwatiPri Cook BookDhivyaChandniLiverShils Tarla RecipesIndira NatrajanFavorite RecipesDevi's Recipe BookFor JyotiIshuAirfryerShilpaSuchi's Recipe BookDharaJeevikaStartersAshi CookingNon-vegetarian Low Calorie RecipesFarihaKalpana AroraLunchMocktailsAg-recipes For The BoysP.s.varmaKaminiDesi Sudha PatelJayalakshmi NarayananPost PregnancyVishuDivi Fresh CookbookShalooTruptiJyoti's CookbookLebaneseSnacksContinental FoodsAlphaPritiContinental FoodHealthy Eating PostnatalChickenVeg DinnerRqBreakfastManju's CookbookRituDhwanitFirelessVista EventsKanikaSnacksRinkuAmmuzMy RecipesHiral MehtaSilkyNavyanshLibo Cook BookFerdousTarla CookbookPregaMaitriDhoklaTababdulrazak@gmail. 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Perhaps it is the satisfying, One Dish Meals 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. Make sure you drain the masoor well before combining it with the paneer to avoid sogginess. Serve these parathas hot off the tava with fresh curds. Paneer Masoor Paratha recipe - How to make Paneer Masoor Paratha Tags Punjabi Rotis, ParathasPunjabi Paneer DelicaciesOne Dish Vegetarian MealsOne Meal DinnerParathasStuffed Veg ParathasAll-in-one Parathas Soaking time: 8 hours Preparation Time: 10 mins Cooking Time: 25 mins Total Time: 5158 hours 35 minutes 6Makes 6 parathas Show me for parathas Ingredients For The Dough3/4 cup whole wheat flour (gehun ka atta)1 tbsp oil salt to tasteFor The Filling1/2 cup crumbled paneer (cottage cheese)1/4 cup masoor (whole red lentil)1/2 cup chopped onions1 tsp chilli powder1/4 tsp turmeric powder (haldi)1 tsp coriander (dhania) powder salt to tasteOther Ingredients whole wheat flour (gehun ka atta) for rolling oil for cookingFor Serving fresh curd Method For the doughFor the doughCombine 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 fillingFor the fillingClean, 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 proceedHow to proceedDivide 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. Nutrient values (Abbrv) per parathaEnergy166 calProtein5.5 gCarbohydrates18 gFiber2.7 gFat8.3 gCholesterol0 mgSodium4.1 mgClick here to view calories for Paneer Masoor Paratha