How to Cook Appetizing Paneer veggie stuffed paratha

Paneer veggie stuffed paratha.

Paneer veggie stuffed paratha You can have Paneer veggie stuffed paratha using 25 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Paneer veggie stuffed paratha

  1. It's of To make the dough:.
  2. It's 1 cup of wheat flour.
  3. You need 1/2 tsp of salt.
  4. Prepare 1/4 tsp of carom seeds.
  5. Prepare 1/4 tsp of black cumin seeds.
  6. It's of Water for kneading the dough.
  7. You need of To make the vegetable fillings:.
  8. It's 1 of medium size carrot.
  9. You need 1 of small onion.
  10. You need 1/2 of of a medium size capsicum.
  11. It's 75 grams of paneer grated.
  12. It's 1 inch of ginger.
  13. Prepare 1 of green chilli.
  14. Prepare 4-5 of curry leaves.
  15. It's 1 tbsp of coriander leaves.
  16. It's of Dry spices for fillings:.
  17. You need 1/2 tsp of dry mango powder.
  18. You need 1/4 tsp of garam masala.
  19. It's 1/4 tsp of dhaniya powder.
  20. You need 1/4 tsp of black mustard seeds powder.
  21. Prepare 1/2 tsp of red chilli powder.
  22. You need 1/2 tsp of black pepper powder.
  23. You need 1/2 tsp of cumin powder.
  24. Prepare to taste of Salt.
  25. It's of Oil for roasting parathas.

Paneer veggie stuffed paratha step by step

  1. Take wheat flour, salt, carom seeds and black cumin seeds in a bowl. Add water slowly and knead well to make a soft dough. Keep aside covered for 15-20 minutes with a cloth. Then divide it into 4 equal portions..
  2. Meanwhile, to make the filling we will chop finely all the vegetables including, coriander leaves, curry leaves, ginger and green chilli in a chopper. Add grated paneer into the chopped vegetables. Then, add all the dry spices and salt. Mix well..
  3. Start filling the spiced vegetables into the aata dough one by one..
  4. Further, heat a tawa and roll parathas in round shape applying some wheat dust and then put it on tawa. First, dry roasted both the sides and then roast till golden brown from both the sides applying oil..
  5. Serve hot with pickle and curd..

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