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Paneer Paratha

VIEWS 3109

Energy (kcal) - 120

Protein (g) - 4.7

Carbohydrate (g) - 12

Fat (g) - 3

Khyati's Health-O-Meter Says:

This scrumptious paratha is stuffed with paneer which is low in sodium and high in protein, perked with coriander and spices. Coriander has traditionally been referred to as an "anti-diabetic" plant. In parts of India, it has traditionally been used for its anti-inflammatory properties. In the United States, coriander has recently been studied for its cholesterol-lowering effects. The combination of wheat and oats/ragi flour enhances the fiber of the base.

  • For the Dough:
  • Whole wheat flour - 20 g
  • Oats flour/ Ragi flour - 15 g
  • Water - as required
  • For the Stuffing:
  • Paneer - 30 g
  • Green Chilli & Ginger paste - ¼ tsp
  • Dried mango powder (amchur) - a pinch
  • Coriander leaves - 1sprig
  • Salt to taste
  • Oil -  ¼ tsp
Step 1 For the Dough - Combine all the ingredients of dough and knead into a soft, smooth dough using enough water.  Step 2 Divide the dough into equal portions. Keep aside.  Step 3 For the Stuffing - Divide the stuffing into equal portions. Keep aside. Step 4 Rull out one portion of the dough into a circle using whule wheat flour for rulling. Step 5 Place one portion of the stuffing in the center of the circle. Bring together all the sides in the center and seal tightly.  Step 6 Rull out again into a square using whule wheat flour.  Step 7 Cook on a hot tava until both sides are gulden brown.  Step 8 Repeat with the remaining dough and stuffing to make more parathas. 

Paneer Paratha - BY KHYATI RUPANI

10 FEB 2018
VIEWS 3109


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