• 3servings

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
MineralsNatrium, Cobalt

Ingredients Jump to Instructions ↓

  1. To Be Mixed Into A Stuffing

  2. 1 cup thickly grated fresh paneer

  3. 2 tsp finely chopped green chillies

  4. 1/2 tsp lemon juice

  5. 1/2 tsp sugar

  6. 2 tsp finely chopped coriander (dhania)

  7. Other Ingredients

  8. 1 cup rajgira flour

  9. 1/4 cup boiled , peeled and mashed potatoes

  10. 1/2 tsp black peppercorns (kalimirch) powder

  11. rock salt (sendha namak) to taste

  12. rajgira flour for rolling

  13. oil for cooking

  14. For Serving

  15. green chutney

  16. fresh curds (dahi)

Instructions Jump to Ingredients ↑

  1. Divide the stuffing into 6 equal portions and keep aside.

  2. Combine the rajgira flour, potatoes, pepper powder and rock salt in a bowl and knead into a semi-soft dough using enough water.

  3. Divide the dough into 6 equal portions and roll out a portion into a 75 mm. (3”) diameter circle, using a little rajgira flour for rolling.

  4. Place a portion of the stuffing in the centre of the circle, bring the edges in the centre and seal tightly.

  5. Roll out again into a 150 mm. (6”) diameter circle, using a little rajgira flour for rolling.

  6. Heat a non-stick tava (griddle) and cook the paratha, using a little oil, till it turns golden brown in colour from both the sides.

  7. Repeat with the remaining dough and stuffing to make 5 more parathas.

  8. Serve hot with green chutney and fresh curds.


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