Paneer Paratha ( Paneer Snacks )
by Tarla Dalal
11 Jan 2009
This recipe has been viewed 61091 times
Step out of the stereotype, set aside the aloo and mooli and make paneer parathas instead! use fresh, homemade paneer to transport yourself to seventh heaven.
Paneer Paratha ( Paneer Snacks ) recipe - How to make Paneer Paratha ( Paneer Snacks )
Preparation Time: Cooking Time: Total Time:
Makes 8 parathas
For The Dough
1 1/2 cups of whole wheat flour (gehun ka atta)
1/4 tsp oil for kneading
whole wheat flour (gehun ka atta) for rolling
4 tbsp ghee for cooking
To Be Mixed Into A Stuffing
1 tbsp chopped coriander (dhania)
1/2 tsp roasted and ground cumin seeds (jeera)
1 tsp finely chopped green chillies
1 tsp dried fenugreek leaves (kasuri methi)
1 cup grated paneer
salt to taste
Method
For the dough
How to proceed
For the dough
- For the dough
- Combine all the ingredients in a bowl and knead into a semi-stiff dough using water as required. Cover the dough with a wet muslin cloth and keep aside for 15 minutes.
- Divide into 8 equal portions roll out each portion into a square of 125 mm. (5") using a little flour for rolling.
How to proceed
- How to proceed
- Spread a portion of the stuffing in the centre of each circle and bring the edges towards the stuffing( with one edge overlapping the stuffing) to form a square.
- Roll out each portion again into a 125mm (5”) square,using a little flour for rolling.
- Cook the paratha on a tava (griddle) using ½ tbsp of ghee till brown spots appear on both the sides and serve hot with butter.
Nutrient values per paratha
| Energy | 184 cal |
| Protein | 5 g |
| Carbohydrates | 15.6 g |
| Fiber | 0.4 g |
| Fat | 11.3 g |
| Cholesterol | 0 mg |
| Vitamin A | 161 mcg |
| Vitamin B1 | -0.1 mg |
| Vitamin B2 | -0.2 mg |
| Vitamin B3 | 0.7 mg |
| Vitamin C | 1.1 mg |
| Folic Acid | 7.2 mcg |
| Calcium | 101.6 mg |
| Iron | 1 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 4.3 mg |
| Potassium | 64.7 mg |
| Zinc | 0.4 mg |
Outbrain