Dal Paratha with Stuffed Paneer

We love Paratha’s at home. Paratha’s are nothing but Indian flatbread made using either whole wheat flour or any flour of your choice. And when these parathas are smeared with ghee (clarified butter), it makes them even more heavenly. Paratha’s make for a wonderful breakfast dish in India. Make them plain and serve them with veggies or stuff them with your favourite ingredients to make it a wholesome dish.

The husband man calls me his makeover queen. I hate wastage, so leftovers always gets a makeover at home. More so I have learned to introduce ‘all that the husband hates’ ingredients into his diet in a way he enjoys his food. So, I play around with loads of veggies and gluten-free flours, with oats and buckwheat at the top of my list. Yes! I am that evil wife to my man who makes him eat rather enjoy food made out of the ingredients that he hates!

These Dal Paratha’s with Stuffed Paneer is one of those quick innovation for lunch today. I had a cup of cooked chilke wali dal (that the husband hates), from couple of days back and a block of paneer again a leftover from brekkie. So, quickly turned the leftovers to a much palatable dish that made the lazy Sunday much yummy. 🙂

After all who will say no to the ghee laden Paratha’s that look and taste so yum!?

Serve these yummy Dal ke Parathe with Raita or with Dhania Dahi ki Chutney and Achaar like we had it for lunch.

Dal Paratha with Stuffed Paneer

  • Servings: 4-servings
  • Difficulty: medium
  • Print

Summary

  • Cuisine: indian
  • Passive Time: 30 mins
  • Course: main course
  • Cooking Technique: Pan-Roasting
  • Preparation Time: 10 mins
  • Cooking Time: 20 mins

Ingredients

1.5 cups Whole Wheat Flour / Atta
1 cup Cooked Dal
1 tsp Ginger, grated
1 Chilli, finely chopped
1 tsp Red Chilli Powder
1 tsp Garam Masala
1/4 cup Coriander Leaves, finely chopped
Oil / Ghee for making Parathas
to taste Salt
For the Filling
1/2 cup Paneer / Cottage Cheese, grated
1 tsp Black Pepper Powder
to taste Salt

Steps

  1. Take a big mixing bowl and put all the ingredients except the filling, and knead it to a smooth dough using Luke warm water. Cover the dough and let it rest for 10minutes.
  2. Take a small bowl, mix the grated paneer with pepper and salt and keep it aside.
  3. Heat a Griddel on a medium heat. Take a small lemon sized dough and flatten it a bit using a rolling pin, now place a small portion of the paneer filling inside, seal the edges and make a firm round ball.
  4. Now flatten the stuffed dough ball between your pals, dust it with dry wheat flour and roll it into roti’s of about 4-5 inch diameter using a rollin pin.
  5. Place the flattened paratha on the gridel and let it cook for 2 minutes.
  6. Now, flip it over and pour some ghee over the paratha to flip it again and let it cook for few minutes. Do the same on the other side as well.
  7. Once the brown spots appear you know the Paratha’s are cooked. Remove it off the griddle and serve it hit with Dhania Chutney and Achaar.

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