August 12, 2013

Paneer & Mixed-Veg Paratha

When it comes to stuffed parathas, it had always been a big 'No' from my daughter and a even bigger 'No' from VJ. But with time, things are changing. These days, VJ & kids, including my little one loves these kind of parathas. After all, who could resist these soft & yummy parathas, that too with cold cucumber raita on the side. Especially, my daughter who is always on the run, finds it really easy to gobble up a paratha or two in no-time between her breaks!!

As I was blog-hopping for new recipes, I stumbled upon a mouth-watering recipe for capsicum & cheese paratha here with over-the-top pictures. I sure have bookmarked it for later, but settled down with Paneer & Mixed-Veg paratha for now. Thanks to the blogging world, without which I never would have dared to attempt these recipes.

Loaded with paneer & veggie goodness, this is a great recipe for lunch box and picnic. If you could make the stuffing ahead, making these paratha's for breakfast is just a breeze.


Basic Info
Complexity - Medium
Prep time - 30 mins (includes pressure cooking vegetables)
Cook time - 1 hr
Serves - 10 parathas

Ingredients
For the dough
Whole Wheat Flour - 2 cups
Water & Salt - as needed

For the stuffing
Potatoes - 2 nos (medium sized)
Peas - 1/4 cup (fresh/frozen)
Beetroot - 1 no (medium sized)
Carrot - 1 no (medium sized)
Paneer - 1/2 cup (grated/crumbled)
Green chillies - 1 no (finely chopped)
Ginger - 1 inch (grated)
Cumin seeds - 1/2 tsp
Turmeric powder - 1/4 tsp
Red chilli powder - 1/2 tsp
MTR Channa masala - 1 tsp (replace with garam masala)
Onion - 1 no (small, chopped finely)
Cilantro - 2 tbsp (packed)
Salt - to taste
Oil - 2 tsp

Method
How to prepare the stuffing
Pressure cook potatoes & peas, beetroot & carrot in separate compartments for 3-4 whistles. Let it cool until all the pressure is released. Mash up potatoes & peas, grate beetroot & carrot and set them aside.

In a pan, heat 2 tsp of oil. When hot, crackle cumin seeds. Add onion, green chillies, grated ginger and saute until onion turns translucent. Add grated beetroot & carrot, mashed potatoes & peas and mix well. Add salt, turmeric powder, red chilli powder, channa masala and mix well and let it cook until the raw smell of the spice powders are gone.

Remove from heat. Finally, add crumbled paneer, cilantro and mix well. Adjust salt, if required. Let it cool completely. When stuffing is cool & ready, make 8-10 balls out of it.


For making Parathas
Mix flour, salt with enough water and knead for about 15 mins until it forms a soft & smooth dough. Set it aside for 30 mins. Make 8-10 balls out of the dough.

Using a rolling pin, spread out the dough for about 3 inches in diameter. Place a ball of stuffing in the centre and carefully cover the stuffing from all the sides and seal it on the top. Now, you will have a ball of dough with stuffing in the centre. Dust the ball in wheat flour and carefully roll it out as thinly as possible without tearing the dough.

Heat a griddle and when hot, place the rolled out paratha on the griddle and let it cook for 30 secs. Flip it to the other side, and let it cook for 30-45 secs until brown spots appear. Flip again and cook for 30 more secs. Smear a dab of ghee on top and store it in a covered container (or) a hot-box.

Serve warm with raitha/pickle.


Tips
- Stuffing has to be properly spiced & salted for the parathas to come out tasty.
- You can use any vegetables that you like (or) is available. Shredded Cauliflower/Cabbage is a great addition too. But, if you are using one of these, do not pressure cook. Instead, cook it in the pan along with other vegetables. You will need about 2 cups of cooked stuffing.
- Do not add tomatoes as it will make the stuffing runny. But if you insist, you have to cook longer until the tomatoes lets all its water out and comes to a pasty consistency.

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