Paneer Sprouts Paratha Recipe – Tasty Paratha in Minimum Oil

By:    Posted On: 30th-07-17

Paneer-Paratha-sprouts-paratha-recipe1
Paneer-Paratha-sprouts-paratha-recipe1
Paneer-Paratha-sprouts-paratha-recipe1

Ingredients:

For Dough

  1. Wheat Flour 1 cup
  2. Curd/Dahi ¾ cup
  3. Salt 1 tsp

For Stuffing

  1. Sprouted Moong Daal ½ cup
  2. Scrambled Paneer 1 cup
  3. Salt ½ tbsp.
  4. Coriander Powder 1 tbsp
  5. Green Chili 1 medium sized
  6. Grated Ginger ½ tbsp.
  7. Amchur Powder 1 tsp
  8. Garam Masala 1 tsp
  9. Oil 1 tsp + 1 tbsp for cooking paratha
  10. Mustard Seeds 1 tsp
  11. Curry Leaves 4-5

Method:

To make a dough

  1. In a bowl, take 1 cup wheat flour. Add 1 tsp salt. Now add ¾ cup curd/dahi gradually.
  2. Knead soft dough and keep aside to rest.

For stuffing

  1. In a mixer, add ½ cup sprouted moong daal and grind it for 30 sec.
  2. In a bowl, take ground moong dal, 1 cup scrambled paneer and mix well.
  3. Add ½ tbsp salt, 1 tbsp coriander powder, 1 chopped green chili, ½ tbsp. grated ginger, 1 tsp amchur powder, 1 tsp garam masala. Mix well.
  4. In a pan, heat 1 tsp oil. Add 1 tsp mustard seeds, 4-5 chopped curry leaves. Fry for few seconds. Turn off the gas.
  5. Add this mustard curry leaves tadka in paneer sprouts mixture. Combine well.
  6. Adjust the spice levels according to your taste.

For Paratha

  1. Divide the dough into 5-6 equal portions.
  2. Roll out a portion of the dough into a small puri.
  3. Put 2 tbsp stuffing in the center and fold the sides to the center and seal it.
  4. Again, roll out into a paratha using a little flour.
  5. Cook the paratha on a non-stick tava (griddle) using few drops of oil till both sides are golden brown.
  6. Repeat with the remaining dough and stuffing to make more parathas. Serve hot with curd.

Paneer Sprouts Paratha Recipe – Tasty Paratha in Minimum Oil
 
Prep time
Cook time
Total time
 
Paneer Paratha mixed with Sprouts and a very little oil makes a very healthy paratha. Yes If you love parathas and think it's unhealthy, let's make a healthy version of our super healthy Paneer paratha mixed with moong dal sprouts. So if you are looking for a diet paratha or a healthy paratha for breakfast, then you will love this one.
Author:
Recipe type: Breakfast
Cuisine: Indian
Serves: 6
Ingredients
  • For Dough
  • Wheat Flour 1 cup
  • Curd/Dahi ¾ cup
  • Salt 1 tsp

  • For Stuffing
  • Sprouted Moong Daal ½ cup
  • Scrambled Paneer 1 cup
  • Salt ½ tbsp.
  • Coriander Powder 1 tbsp
  • Green Chili 1 medium sized
  • Grated Ginger ½ tbsp.
  • Amchoor Powder 1 tsp
  • Garam Masala 1 tsp
  • Oil 1 tsp + 1 tbsp for cooking paratha
  • Mustard Seeds 1 tsp
  • Curry Leaves 4-5
Instructions
  1. To make a dough
  2. In a bowl, take 1 cup wheat flour. Add 1 tsp salt. Now add ¾ cup curd/dahi gradually.
  3. Knead soft dough and keep aside to rest.

  4. For stuffing
  5. In a mixer, add ½ cup sprouted moong daal and grind it for 30 sec.
  6. In a bowl, take grinded moong daal, 1 cup scrambled paneer and mix well.
  7. Add ½ tbsp salt, 1 tbsp coriander powder, 1 chopped green chilli, ½ tbsp. grated ginger, 1 tsp amchoor powder, 1 tsp garam masala. Mix well.
  8. In a pan, heat 1 tsp oil. Add 1 tsp mustard seeds, 4-5 chopped curry leaves. Fry for few seconds. Turn off the gas.
  9. Add this mustard curry leaves tadka in paneer sprouts mixture. Combine well.
  10. Adjust the spice levels according to your taste.

  11. For Paratha
  12. Divide the dough into 5-6 equal portions.
  13. Roll out a portion of the dough into small puri.
  14. Put 2 tbsp stuffing in the center and fold the sides to the center and seal it.
  15. Again, roll out into a paratha using a little flour.
  16. Cook the paratha on a non-stick tava (griddle) using few drops of oil till both sides are golden brown.
  17. Repeat with the remaining dough and stuffing to make more parathas. Serve hot with curd.

 

 

   

Author: Khushboo Sharma

Hi am Khushboo, MTech in embedded systems and a mother to a most lovable little angel girl. I was born and raised in small town Muzaffarnagar, U.P. which is famous for its Asia's largest gud/jaggery market. I was introduced to cooking or should say the place kitchen only after my marriage, because i was never serious about cooking. But as I was raised in a food loving family so I was always curious about various local and authentic food around. Join me in my journey to explore food, my way.
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