Friday, 10 August 2012

CARROT AND PANEER PARATHAS

U need:

Wheat flour : 2 cups
Oats: 1/4 cup
grated carrots: 1cup
grated paneer: 1 cup
minced green chillies: 2 tsp
grated ginger: 1 tsp
finely chopped coriander leaves: 2 tsp
ajwain: 1 tsp ( oregano)
salt to taste
ghee/oil to cook the parathas
Method:

1. In a bowl make a smooth but pliable dough with the wheat flour,oats,pinch salt and required amount of warm water.Cover and set aside.
2. In another bowl mix in the grated carrots, grated paneer,ajwain, grated ginger,minced green chillies,salt,coriander leaves and mix well.
3. Take a medium sized roll from the dough and form a cup.Put 2 tsp of the carrot-paneer mix and seal the dough with a little water. Roll into a slightly thick circles using some dusted wheat flour.
4.Heat a shallow frying pan(tava) and shallow fry the parathas using a little ghee or oil till the parathas are golden brown.
5. Serve hot with curd and punjabi pickle.

Note: Stuffed parathas are staple breakfast dishes in Northern India as they are scrumptious,delicious and filling.
        Use of oats increases the fiber intake. 

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