Name: Paneer parantha roll recipe by Prabhleen Kaur at BetterButter
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: For parantha: Wheat flour 1/2 cup; All purpose flour 1/2 cup; Salt 1 tsp; Oil 1 tbsp; Water as required; For Stuffing: Cottage cheese 1 cup; Capsicum thinly sliced 1/2 cup; Tomotoes thinly sliced 1/3 cup (deseeded); Onion sliced 1 cup; Green chillies silt lengthwise 2-3; Shredded cabbage 1/3 cup; Ginger garlic paste 1 tbsp; Garam masala 1 tsp; Red chilli powder 1/2 tsp; Chaat masala 1/4 tsp; coriander powder 1 tsp; Black pepper powder 1/2 tsp; Salt to taste; Oil/ Butter as required

Ingredients Serving: 4

For parantha: Wheat flour 1/2 cup
All purpose flour 1/2 cup
Salt 1 tsp
Oil 1 tbsp
Water as required
For Stuffing: Cottage cheese 1 cup
Capsicum thinly sliced 1/2 cup
Tomotoes thinly sliced 1/3 cup (deseeded)
Onion sliced 1 cup
Green chillies silt lengthwise 2-3
Shredded cabbage 1/3 cup
Ginger garlic paste 1 tbsp
Garam masala 1 tsp
Red chilli powder 1/2 tsp
Chaat masala 1/4 tsp
coriander powder 1 tsp
Black pepper powder 1/2 tsp
Salt to taste
Oil/ Butter as required

Instructions

For the dough: In a bowl take whole wheat flour, flour, salt, oil and knead a chapati like dough adding water as required.
Cover the dough with a muslin cloth and keep aside.
Meanwhile prepare the stuffing.
Heat oil/butter in a pan add sliced onions, saute till light golden brown.
Add ginger garlic paste saute till the raw smell goes.
Now add thinly sliced tomatoes along with green chillies, saute for 30 seconds.
Add shredded cabbage and capsicum saute for few seconds.
Add coriander powder, red chilli powder, garam masala, black pepper powder, chaat masala and salt.
Mix everything well and cook for another 1 minute.
At last add cottage cheese (paneer) cut lenghwise, mix it well with the vegetables and switch off the flame.
The stuffing looks like this once ready.
Take the dough knead for 1-2 minutes again.
Divide the dough in four equal portions and give a ball sized shape.
Roll out the dough using rolling pin into 6-7" in diameter.
Heat tawa over medium heat and cook the parantha nicely from both sides using oil or butter.
Take out cooked parantha on a plate add 3-4 tbsp of the prepared stuffing in the centre.
Tightly roll the parantha from one end to another and wrap with a silver foil.
Similarly prepare rest the parantha roll.
Serve with ketchup, tandoori mayonnaise or with green chutney.

Similar Recipes