Paratha envelopes filled with lentils (daals) and cottage cheese.
A Hearty Twist on a Classic: Paneer Masoor Paratha Recipe
Are you looking for a satisfying and protein-rich vegetarian meal that’s bursting with flavor? Look no further than Paneer Masoor Paratha! This delightful North Indian flatbread combines the creamy goodness of paneer (cottage cheese) with the earthy taste of masoor dal (whole red lentils) for a unique and delicious experience.
A Fusion of Textures and Flavors:
The beauty of Paneer Masoor Paratha lies in its delightful contrast of textures. The soft and flaky paratha dough encases a savory and slightly coarse lentil filling, punctuated by the creamy melt-in-your-mouth paneer. The masoor dal adds a subtle sweetness and a wonderful earthy depth, while the paneer contributes a touch of richness and a satisfying bite. Every bite is a delightful interplay of textures and flavors that will leave you wanting more.
Beyond the Ordinary Paratha:
While traditional parathas often feature potato or cauliflower fillings, Paneer Masoor Paratha offers a refreshing twist. It’s perfect for those who enjoy exploring new flavor combinations and appreciate the added protein boost provided by the lentils and paneer. This recipe is a fantastic way to incorporate leftover masoor dal into a fun and innovative dish.
A Dhaba Favorite:
Paneer Masoor Paratha is a staple dish in many Punjabi dhabas (roadside eateries) across North India. It’s a popular choice for both breakfast and lunch, offering a hearty and satisfying meal that’s perfect for fueling your day. The simplicity of the ingredients and the ease of preparation make this recipe a winner even for busy weeknights.
A Nutritional Powerhouse:
This recipe isn’t just about taste; it’s also a nutritional powerhouse. Masoor dal is an excellent source of protein and fiber, while paneer offers calcium and healthy fats. Whole wheat flour used in the paratha dough provides complex carbohydrates for sustained energy. This combination makes Paneer Masoor Paratha a well-rounded meal that keeps you feeling full and energized.
Beyond the Basics:
While this recipe offers a classic take on Paneer Masoor Paratha, there’s room for customization. Feel free to experiment by adding different spices to the lentil filling, such as cumin seeds, coriander powder, or a dash of garam masala. You can also adjust the ratio of paneer to masoor dal depending on your preference.
Serving Suggestions:
Paneer Masoor Paratha pairs beautifully with a variety of accompaniments. You can enjoy it simply with a dollop of yogurt or chutney for a light and refreshing meal. It also goes well with a side of raita, pickle, or a simple salad. For a more substantial meal, serve it with a vegetable curry or dal makhani.
A Recipe for Everyone:
Whether you’re a seasoned cook or just starting your culinary journey, Paneer Masoor Paratha is a recipe worth trying. It’s easy to follow, packed with flavor and nutrition, and offers a delightful twist on the classic paratha. So, gather your ingredients, roll up your sleeves, and get ready to experience the unique taste sensation of Paneer Masoor Paratha!
Paneer Masoor paratha recipe
Ingredients
For the dough
- 1/2 cup whole wheat flour gehun ka atta
- 1 tablespoon oil
- salt to taste
For the filling
- 1/2 cup paneer cottage cheese, crumbled
- 2 tablespoons whole masoor whole red lentils, cooked
- 1 onion chopped
- 1 teaspoon grated ginger
- 1/2 teaspoon chilli powder
- 1/2 teaspoon turmeric powder haldi
- 1 teaspoon coriander powder
- 2 tablespoons chopped coriander
- 1 tablespoon oil
- salt to taste
Other Ingredients
- oil for cooking
Instructions
For the dough
- Combine all the ingredients and knead into a soft dough using enough water.1/2 cup whole wheat flour, 1 tablespoon oil, salt to taste
- Cover with a wet cloth and keep aside for 10 to 15 minutes.
For the filling
- Heat the oil and saute the onion till it turns translucent.1 tablespoon oil, 1 onion
- Add the paneer, masoor, ginger, chilli powder, turmeric powder, coriander powder, coriander and salt and mix well.1/2 cup paneer, 2 tablespoons whole masoor, 1 teaspoon grated ginger, 1/2 teaspoon chilli powder, 1/2 teaspoon turmeric powder, 1 teaspoon coriander powder, 2 tablespoons chopped coriander, salt to taste
- Cool, divide into 4 parts and keep aside.
How to proceed
- Divide the dough into 4 equal parts and roll out each portion very thinly into circiles of 250 mm. (10″) diameter.
- Put one portion of the stuffing in the centre of each paratha and fold all the sides in such a way so as to form a rectangle.
- Make a paste using a little flour and water and use this to seal the edges of the paratha.
- Place the paratha on a tava (griddle) with the open edge at the bottom. Cook for a few minutes, turn over on the other side and cook again till crispy, using a little oil.oil for cooking
- Repeat for the remaining dough and filling to make 3 more parathas.
- Serve hot with curds.
