Aloo Paneer Paratha - Recipes

A delicious aloo paneer paratha recipe. Extremely popular with North Indians, these are best eaten with chilled Ananda Yogurt and your favorite pickle or chutney. A delicious aloo paneer paratha recipe. Extremely popular with North Indians, these are best eaten with chilled Ananda Yogurt and your favorite pickle or chutney. IngredientsrnWhole wheat flour (gehun ka atta) 300 gmsrnANANDA DAHI 250 gmsrnSalt to tasternGinger-green chilli paste 2 tsprnBaking soda a pinchrnSalt to tasternFinely chopped coriander (dhania) 2 tbsprnpeppercorns (kalimirch) 6 to 8rnMethodrnCombine the flour with enough water and knead into a soft dough.rnDivide the dough into 4 equal portions and keep aside.rnCombine the remaining ingredients in another bowl and mix well.rnDivide the mixture into 4 equal portions and keep aside.rnRoll out a portion of the dough into a circle of 4” diameter. Place a portion of the stuffing at the center and bring the edges together at the center to seal tightly.rnRoll out again into a circle of 6” diameter, using little whole wheat flour.rnHeat a tava and cook each paratha, using little oil, till golden brown spots appear on both the sides.rnRepeat the same steps to make 3 more parathas.rnServe hot with chutney or tea.rnNutritional FactsrnCalories 292rnFat 14.9grnCholesterol 5mgrnSodium 103mgrnCarbohydrate 33grnProteins 9grnAlloo Paneer Paratha Recipe