Carrot paneer stuffed Paratha

Hi I have prepared Carrot Paneer stuffed paratha, yummy and easy recipe. cooking time within 1/2 an hr. It goes well with raitha and mint chutney.

INGREDIENT:
Paneer - 100 gm(10
Carrot - 100 gm
chilly powder - 1/2 teaspoon
Coriander - hand full
salt - as required

Ingredient for chapathi

wheat flour - 1/4 kg (2 cups)
sugar - 1 teaspoon
salt - 1 teaspoon (as required)

PREPARATION

Chapathi( paratha)

Make normal dough for chapathi
Wheat flour, sugar And salt mix it together.
Add warm water knead for 5 to 10 min.
Keep it aside.

Next to make stuff for chapathi.

Add grated paneer, grated carrot, chopped coriander, chilly powder, salt together.
Mix this all ingredient together. mix with hand.

Stuff the mixture to dough.(dough and mixture equal amount).

Sprinkle the flour and flatten it
.Heat a pan put chapathi on the pan.
Pour some oil. cook for 5 min.

Ready to serve hot
Serve with raitha, mint chuttney, and kurma.

Comments

Thattai recipe

Thattai ! is a traditional south Indian crispy snack, made from rice flour. Thattai originated in Tamil Nadu, during the festival season. Thattai, murukku or deep fried recipes are made in south Indian homes. They are also known as Nippattu in Karnataka and Chekkalu in Andhra Pradesh. Ingredients Roasted rice flour - 1 cup Besan flour - 2 tablespoon Channa dal - 2 tablespoon Garlic pulse - 3 to 4 Red chilli - 4 Sesame seeds - 1 teaspoon Asafoetida - 1 pinch Salt to taste Melted butter - 1 tablespoon Curry leaves Preparation Blend the garlic and red chilli coarsely. Soak channa dal for 30 minutes. Take roasted rice flour in a bowl, Add all ingredients, Blended garlic and red chilli, Channa dal, sesame seeds, besan flour, chopped curry leaves, salt, asafesida, finely chopped curry leaves and melted butter. Make a scrambled, Gradually add water to form a dough. Take zip ...

Yellow rice with chicken curry

Yellow rice made with turmeric powder and saffron goes well with chicken curry. Ingredients Jeeraga samba rice or jasmine rice - 1 cup (250 gram) Water - 2 cup Ginger garlic paste - 1 teaspoon Onion - 1 medium sized Cinnamon - 1 inch Cardamon - 1 Cloves - 2 Turmeric powder - ¼ teaspoon Red chilli powder - ½ teaspoon Coriander powder - ½ teaspoon Pinch of saffron sock in the water Stone flower or Kadal paasi - small size Butter - 1 tablespoon PREPARATION Heat butter or ghee in a large saucepan. Add whole spices, let sauté until aroma comes out. Sauté finely chopped onion until softened. Add ginger garlic paste. Sauté until the raw smell goes out. Add all spices Red chili powder, coriander powder and turmeric powder and salt Let it cook for 5 minutes. Pour 2 cups of water or chicken broth and bring it to a boil. Check the salt. Add the rice, mix it well, let it cook for 5 minutes. Close the tight lid and low flame for 25 minutes. Chicken curry Ingredients Chicken ...

Coin parotta with salna

Parotta originating from south Indian, coin parotta small coined sized pieces served with salna. Ingredients Maida - 2 cups (250 gm cup) Oil - 1 tablespoon Salt to taste Sugar - 1 teaspoon Preparation Take maida In large bowl, with sugar, salt, oil. Make a scrumble, knead a dough for 15 minutes with a palm, in the workspace. Do not make a tight dough. Apply oil on the top, Rest it for a minimum of 2 hours. Make small sized balls, apply oil on the top. rest for minimum 1 hour, Flatten the balls, make a spiral shape, rest for 30 minutes, Roll the dough into the thin circle and cook it on the hot griddle. Preparation of the salna Ingredients Onion - 200 gram (2 medium sized onion) Fennel seeds -1 teaspoon 1 large tomato paste Flower stone - 1 tablespoon Cloves - 4 Cardamon -3 Cinnamon - 1 inch Almond - 10 Mint leaves- 5 Coriander leaves - half hand Shredded coconut - 1/4 cup Chilli powder - 1 tablespoon Coriander powder - 1/2 teaspoon Garam masala - 1/2 teaspoon Turmeric powder - 1/4 teas...

jennicooks

Search This Blog