Ingredients ( Serves – 4 )
- Whole Wheat Flour – 300 G.
- Sattu Flour – 100 G.
- Paneer – 200 G., Crumbled.
- Boiled Chickpeas – 150 G., Mashed.
- Yoghurt – 100 G.
- Onion – 100 G., Finely Chopped.
- Green Chillies – 10 G., Finely Chopped.
- Ginger – 10 G., Grated.
- Coriander Leaves – 20 G., Chopped.
- Cumin Powder – 4 G.
- Red Chilli Powder – 3 G.
- Garam Masala Powder – 3 G.
- Salt – 8 G. Or To Taste.
- Oil – 30 Ml.
- Water – 180 Ml. Approx.
Method
- In A Large Bowl, Mix Whole Wheat Flour, Sattu Flour, And Salt.
- Add Yoghurt And Water Gradually To Knead A Soft Dough.
- Cover The Dough And Let It Rest For 15 Minutes.
- In Another Bowl, Combine Crumbled Paneer, Mashed Chickpeas, Onion, Green Chillies, Ginger, Coriander Leaves, Cumin Powder, Red Chilli Powder, Garam Masala Powder, And Salt.
- Divide The Dough Into Equal Portions.
- Roll Each Portion Slightly And Place A Portion Of The Protein Filling In The Center.
- Seal The Dough And Roll Gently Into Medium Thick Parathas.
- Heat A Tawa On Medium Flame And Cook Each Paratha On Both Sides.
- Apply Oil Lightly And Roast Until Golden Brown Spots Appear.
- Serve Hot With Yoghurt, Pickle, Or Mint Chutney.
Prep Time – 25 Mins. Cook Time – 20 Mins. Total Time – 45 Mins.
