Paneer Masoor paratha recipe
Paratha envelopes filled with lentils (daals) and cottage cheese.
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.