This original Tarla Dalal recipe can be viewed for free

Stuffed Paneer Green Pea Parathas


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A wholesome stuffing of paneer adds value to these spicy green pea parathas. Enjoy them with curds or dip them into a chunky dal for a memorable meal that provides you with bountiful of protein and calcium.

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Preparation Time: 
Cooking Time: 
Makes 6 parathas
Show me for parathas


Ingredients


For The Green Pea Dough
1 cup whole wheat flour (gehun ka atta)
1 cup boiled green peas
1 tbsp finely chopped green chillies
1 tbsp oil
salt to taste

For The Paneer Stuffing
3/4 cup grated paneer (cottage cheese)
1 tbsp raisins (kismis)
1 tsp finely chopped green chillies
salt to taste

Other Ingredients
1 1/2 tsp oil for cooking

Method
For the green pea dough
  1. Purée the green peas and green chillies in a blender to make a smooth paste using a little water if required.
  2. Combine the wheat flour, oil, salt and green pea mixture to make a soft dough using enough water.
  3. Knead the dough well and keep aside for 10 minutes.
  4. Divide the dough into 6 equal portions and keep aside.

For the paneer stuffing
  1. Soak the raisins in water for about 10 minutes. Drain and chop roughly.
  2. Combine the paneer, raisins, green chillies and salt and mix well.
  3. Divide the stuffing into 6 equal portions. Keep aside.

How to proceed
  1. Roll out one portion of the green pea dough into a circle of 75 mm. (3") diameter.
  2. Place one portion of the paneer stuffing in the centre of the circle.
  3. Bring together all the sides in the centre and seal tightly.
  4. Roll out again into a circle of 150 mm. (6") diameter, using flour to make a paratha.
  5. Cook the paratha on a tava (griddle), using a little oil until both sides are golden brown.
  6. Repeat with the remaining dough and stuffing to make 5 more parathas.
  7. Serve hot.
Nutrient values per paratha
EnergyProteinCarbohydratesFatCalcium
173 cal. 6.3 gm. 18.6 gm. 8.2 gm. 100.9 mg.
1 review received for Stuffed Paneer Green Pea Parathas
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 Reviewed By
Eat to live, June 23, 2012


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Reviewed June 23, 2012 by Eat to live

   


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