If you browse through the recipe categories on Paaka-shaale then you will note that there are already four different kinds of Parathas. There is Gobi paratha, aloo anardana paratha, palak-makai paratha and there is also, spinach, paneer and vegetable paratha. So now you know how much I love parathas. Don't you?
To me Parathas are something more than just tasty flat bread. To me it is associated with convenience. Since Parathas packs very well for lunch boxes, I make these from time to time. The other advantage of parathas it comes with a filling inside, it does not require any side to go with it. All it needs is some pickle and some yogurt and you have a complete meal ready.
This recipe for Paneer moong dal paratha is adapted from vahrevah.com. I had bookmarked this recipe a long time back and forgot all about it. It was only today, when I browsing through all the bookmarked links, that I found this recipe again. As luck would have it, I had some paneer in the fridge. so I thought this paratha would be perfect for S's lunch box and my lunch. These parathas turned out flaky and perfect. This protein and calcium rich flat bread is a complete meal all by itself. Serve these flat breads with any side or with raita or plain yogurt to take off the heat from the parathas.
Paneer Moong dal paratha Recipe:
Preparation time: 25min
Cooking time: 15 min
Makes- 6 Parathas
For the stuffing:
Paneer- 1/2 cup
Moong dal- 1/2 cup
Coriander seed powder- 1/2 tsp
Cumin seed powder- 1/2 tsp
Garam masala- A pinch
Chat masala- 1tsp
Ginger- 1/2tsp, grated
Red chilli powder- 1/4tsp
Green chilli- 1, chopped fine
Salt to taste
Coriander leaves- 1tbsp
For the Covering:
Whole wheat flour- 2 cups+ 3 tbsp to dust
Water as needed
Oil- 1 tsp
Ghee to shallow fry the parathas
For the stuffing:
- Pressure cook the moong dal with 1/2 cup of water for 3-4 whistles. Drain and keep aside.
- Heat the oil in wok and add the grated ginger and fry till brown.
- Add the chopped green chilli, cooked moong and paneer and fry for two min
- Stir in the turmeric, salt, red chilli powder, coriander and cumin powder and mix well.
- Keep mixing till all the water is absorbed and the mixture forms a single mass.
- Add the chat masala and garam masala. Mix well. Take off the heat and keep aside.
- Cool the mixture completely and add the coriander leaves. Divide the mixture into six equal portions and keep aside
For the outer covering:
- In a large bowl, combine the flour and salt and mix well. Add water gradually and knead the mixture into a pliable dough.
- Add the oil and knead again. Cover the dough with a wet cloth or cling film and let it rest for 20min
- Divide the rested dough into 6 equal portions and keep aside.
- Roll out one portion of dough into 3" to 4" in diameter. Place one portion of the filling in the center. Wet the edges with little water and bring all the sides to the center and seal tightly.
- Using the flour to dust, roll the parathas again into a circle of 6" in diameter.
- Carefully place the rolled paratha on a hot girdle and allow cook on one side for a min and flip over to another side using a spatula.
- Drizzle some ghee on the first side. Flip again and drizzle some more ghee on the second side as well.
- Cook on both sides till brown spots appear on both the sides. Take off the heat and allow the cooked paratha to cool slightly so that they don't turn soggy when stored in a box.
- Repeat the same procedure with the rest of the dough and filling.
- These parathas taste best when served hot with yogurt on the side