By: Tarladalal

Region: Indian

Dish:Vegetarian - Others

Servings: 10

Time to Prepare: 20 mins

Ingredients

For The Rotis
1 cup whole wheat flour (gehun ka atta)
11/2 tbsp garden cress seed (aliv / halim) powder , refer handy tip
1/2 tsp salt

For The Stuffing
1 tsp oil
2 cups finely chopped mixed vegetables (red capsicum ,
yellow capsicum , carrot , spring onion whites)
1/4 cup finely chopped coriander (dhania)
1/2 cup crumbled low-fat paneer (cottage cheese)
2 tsp finely chopped green chillies
1 tsp chilli powder
salt to taste

Other Ingredients
whole wheat flour (gehun ka atta) for rolling
2 1/2 tsp oil for cooking

Directions

Combine all the ingredients in a bowl and knead to a soft, smooth dough, using enough water.
Divide the dough into 10 equal portions.
Roll each portion into a 125 mm. (5”) diameter thin circle, using wheat flour for rolling. Keep aside.


For the stuffing

Heat the oil in a non-stick kadhai, add the mixed vegetables and sauté on a high flame for 1 minute.
Add the coriander, paneer, green chillies, chilli powder and salt and mix well.
Cool slightly and divide it into 10 equal portions. Keep aside.


How to proceed

Place a roti on a clean, dry surface, spread 2 tbsp of the stuffing on one half of the roti and fold to make a semi-circle.
Seal the edges so the stuffing does not spill out.
Heat a non-stick tava (griddle) and cook the paratha, using ¼ tsp oil, till it turns golden brown in colour from both the sides. Alternatively cook each paratha, using ¼ tsp of oil, place it on a flat surface. Spread a portion of the stuffing on one half of the paratha and fold over to make a semi-c
Repeat with the remaining dough and stuffing to make 9 more parathas.
Serve hot.

Comments

Blend 1 tbsp of garden cress seeds in a mixer to get 2 tbsp of garden cress seeds powder.

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