Category: paratha

Ingredients

• 1cup chopped Spinach .
• 1 cup chopped Coriander leaves.
• 1 cup grated Paneer
• 2 cup Wheat flour.
• 4 tbsp. Oil for moin.
• 1 tbsp. Aamchur powder.
• 1 tbsp. Red Chilli powder.
• 1 tbsp. Garam masala.
• 1 tsp. Turmeric powder.
• 1 tbsp. Salt.
• 2 tsp. Sugar.
• 2 tbsp. Curd.

Method

1. Pluck leaves of Spinach, wash, chop finely and keep aside ina mixing bowl.
2. Wash Coriander leaves, chop finely and keep aside.
3. Grate Paneer and keep aside.
4. In a mixing bowl mix Spinach, Coriander leaves, Paneer, spices, salt, sugar and  curd. Mix well and keep aside for 10 minutes.
5. In another mixing bowl mix flour with oil.
6. After 10 minutes in a marinated vegetable bowl add flour and knead a soft  dough. Please  do not use water. If needed then take one or two spoons of curd.
7. Divide dough into 15 equal parts and roll each part of dough into medium size paratha.
8. Roast each paratha with ghee or oil and serve hot with Soup or Curd or Raita  or as you wish but serve with love and smile.

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Chana dal stuff paratha are high in protein, healthy fats, and complex carbs. It is good for muscle strength & repair – especially for active lifestyles. Keeps you fuller for longer – prevents unnecessary snacking. Supports bone health – with abundant calcium from paneer and cheese. Energizing breakfast or lunch, which is ideal for all.

Ingredients

• 1 cup Chana dal
• 200 gms.Paneer.
• 3-4  Cheese cubes.
• 1 tbsp. Red Chilli powder.
• 1 tbsp. Aamchur powder.
• 1 tbsp. Garam masala.
• 1 tbsp. Cumin Coriander powder.
• 1 tbsp. Pudina powder
• ½ tsp. Turmeric powder.
• 1 tbsp. Grated Ginger.
• ¼ cup chopped Coriander leaves.
• Tempering Ingredients
• 2 tbsp. Oil
• 1 tsp.Cumin seeds.
• ¼ tsp. Asafoetida powder
• 8-10 Curry leaves.
• For Paratha
• 1½ cup Wheat flour
• 1¾ cup water.
• ½ tsp. Salt
• 6 tbsp. Oil for moin.

Method

1. Add oil and salt in wheat flour and knead a medium soft dough and keep aside.
2. Wash and soak Chana dal  for 6- 8 hours.
3. After 8 hours wash again and keep aside.
4. Heat oil in a nonstick pan. Add Cumin seeds and wait for crackling sound. Now add Asaphoitida powder and Curry leaves. Add soaked Chana dal.
5. After adding soaked dal add all the spices and mix well. Soute for one minute on fast flame and then add 1½ cup water. When water starts  boiling turn the flame slow and close the lid till chana dal become tender.
6. Switch off the flame and mash all chanadal with masher. Grate cheese cubes and Paneer in it. Mix thoroughly and knead like dough. The chanadalstuffing is ready to make stuff paratha. Divide stuffing into 16 equal parts. Here easy version will be pressure cook chana dal, mash it and add all spices and prepare  stuffing batter which knead like dough and divide into equal portions to make paratha.
7. With little oil on your palm again knead a wheat dough and divide dough into 16 equal parts.
8. On a rolling board roll out one wheat dough portion into medium size paratha. Place chana dal stuffing ball over it. Gently press , if you want more cheesy, spread little cheese over it.
9. Lift the wheat paratha in the circular manner and gather all edges in the centre.press the edges and you will get a potli or modak like structure.
10. Gently press the modak in dry flour and again roll the modak into paratha like structure. This is your stuff paratha which is ready to roast over non stick tawa. Apply ghee on both the side and roast stuff paratha on medium flame.
11. Serve stuff chana dal paratha with Raita, Chutney, Soup, or as you wish but serve with love and smile.
12. One easy variation is prepare stuffing first and add wheat flour in it and knead a medium soft dough with the help of curd. This is like thepla how we make with lauki or methi etc. And then make thepla out of this dough, same nutrition with less hassle. This can now be called Chanadal paratha or Chanadal thepla.

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