Mix Veg Paneer Stuff Paratha
Try this Mix veg paneer stuff paratha. It is the healthiest paratha recipe with protein-packed cottage cheese/paneer and lots of vegetables. I have used onions and bell peppers, but if you like you can add other vegetables too like cabbage, cauliflower, peas, etc.
The additional ingredient, which I haven’t used in any of my paratha’s recipe is dry fenugreek leaves. I suggest you adding it. Fenugreek leaves really enhanced paratha’s taste. Check out the detailed recipe.
Prep time: 15 min
Cook time: 10 min
400 gm paneer/cottage cheese
1/3 cup onion
2 hot green chili
Index finger size ginger
1/3 cup carrot
1/4 cup green bell pepper
1/4 cup yellow bell pepper
1/4 cup red bell pepper
1 tbsp red chili powder
1/2 tbsp garam masala
1/2 tbsp dry mango powder(Amchur)
1 tbsp dry fenugreek leaves(Kasturi methi)
1 tbsp oil
Salt to taste.
Paratha Stuffing Preparation
Take oil in a pan and let it heat.
To it, add chopped onions, green chili and ginger. Sauté it for 2-3 minutes till onions turn translucent.
Next, add carrots and all three types of bell peppers, sprinkle salt, and let it cook for 3-4 minutes till they soften a bit.
Note: You can add any veggies you like.
To it, add red chili powder, garam masala, and dry mango powder. Give it a nice toss to blend spices well with veggies.
Add dry fenugreek leaves, mix it and switch off the flame.
Let the mixture cool down and transfer it to the grated paneer.
Sprinkle salt as per requirement and put the mixture in the refrigerator for 20-30 minutes. It will help to roll parathas more conveniently without tearing up.
For dough preparation, take wheat flour in the bowl. To it add, carom seeds, 2 tbsp oil, and salt.
Mix all elements using your hand and gradually adding water, knead it to get a non-sticky and soft dough.
Take a small portion of dough, dust it and roll it into a circle.
Put enough stuff mixture in the center of roti and bring the sides to cover it.
Flatten it, dust it with flour and slowly roll it into a circle.
Roast both sides of paratha with clarified butter/ghee and serve hot paratha with curd.