Paneer-Mooli Paratha

I had been to ‘Jassi De Parathe’ thrice when I was in India and since then I have got a long list of stuffed parathas to try in-house! I enjoy making them not only with different flavors but different texture too.

A few days back, I got a mooli (radish) from veggie market n thought of cutting it into slices for salad! Just forgot to do it before dinner every time… Finally, got to try my hands on making a new stuffing! Used my big-hole grater and worked on mooli first… Made some paneer at home and turned the gas on :)

These parathas looked a little crisp from outside but were so soft to melt in mouth! They had quite a distinct flavor of mooli and paneer mixed up with a pinch of ajwain… And how can I forget to mention, it smelled wonderful too :) My friend, Shalvi is definitely going to give it a try… How about you??!!! :)

Makes: 6-8

INGREDIENTS:

For Dough–

1 cup Wheat Flour
1 tbsp Yogurt
2 tsp Clarified Butter (ghee)
Salt, to taste
Lukewarm water, as required
For Stuffing–
1 cup Grated Mooli (Radish) 
1/2 cup Paneer (Cottage-Cheese)
1/2 tsp Ginger paste
1 tbsp Chopped Coriander
1/4 tsp Turmeric Powder
1/2 tsp Red Chilly Powder
1/4 tsp Ajwain
A pinch of Hing
2 tsp Cooking Oil
Salt, to taste
STEPS TO FOLLOW:

– Mix all ingredients of dough and knead to make a soft (roti) dough. Cover it and keep aside for 10 mins. 

– Add a pinch of salt in shredded mooli, keep it aside for 5 mins and squeeze all water out of it.
– Heat oil in a pan and add ajwain and hing with shredded mooli.
– Crumble paneer and add it into pan along with all the spices. 
– Mix everything well and cook it for around 3-4 mins. 
– Transfer it to another bowl and cool it down to room temp. Divide the stuffing in 6-8 portions and make balls. 
– Divide the dough in equal portions as well and roll them to make 3-4″ in diameter. Put one balls of stuffing into it and fold covering it completely with dough.
– Roll it out again to make 7-8″ in diameter (use wheat flour for dusting).
– Heat the pan and cook this paratha on both side by applying clarified butter (or oil). 
– Cook it evenly and serve hot with a bowl of curd! :)

SJ’s NOTE:
– You can eliminate using paneer and make this paratha only with mooli.
– Ideally, finely chopped green chillies are used for stuffing. As I can’t have much of it, I used red chilly powder here :)

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