Thursday, 16 October 2014


Power Punch Parantha


Wheat Flour                                -2 cup (Makes 4 servings)
Water                                          -For dough kneading
Chana Daal                                 -1/2 cup par boiled
Paneer                                         -1/2 cup grated or crumbled
Soya granules                             -1/2 cup soaked and drained
black pepper powder                  -to taste
Salt                                             -to taste (For filling and Parantha Dough)
Coriander leaves                        -2 tbspoon finely chopped
Spring onions                             -2 tbspoon finely chopped (either part of it)
Ghee                                           -4 tbspoon (for 4 Paranthas)


Mix flour, water and a pinch of salt and knead it with water to a smooth and pliable dough. Keep it aside.
In a deep bowl, mix parboiled chana daal, Paneer, Soya granules, spring onion, coriander, salt, and black pepper powder. Mix it very well, as you see in the picture.

Now is the time to roll the paranthas.
Divide the dough into 4 equal parts.
Roll every part in a 3" circle and put 2 tbspoon of filling onto it, as in picture.

Now pinch the all sides of the circle, as in picture.

Now roll it again with rolling pin and make 5-6" Parantha.

Now heat a heavy bottom skillet on medium flame.
Put the rolled paratha on the skillet. After a few seconds, the paratha will start to change color and puff up. Flip the paratha over. You can see the golden-brown spots on it.
After a few seconds, spread half tbspoon of ghee over the paratha. Flip it again and lightly press to let it puff a bit. Keep Flipping it and pressing it until both sides are golden brown.
Repeat the same process with remaining filled balls. Cool the parathas on a wire rack / tray so they don’t get soggy.
Serve the Paranthas with Yogurt or Chutney (your taste). These Parathas can be given in Lunchbox as well with yogurt pot,  a drink and some salad.
I served it with strawberry yogurt and salad to my kids.

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