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Paneer, Carrot and Bean Sprouts Paratha ( Weight Loss After Pregnancy )



Paneer, Carrot and Bean Sprouts Paratha ( Weight Loss After Pregnancy )
 
Author:
Recipe type: Breakfast
Cuisine: Indian
Serves: 4
Prep time:
Cook time:
Total time:
 
Paneer, carrot and bean sprouts parathas, enjoy the oriental touch of soya sauce in these parathas made from healthy and yummy stuffing of low-fat paneer, sprouts and carrots. Rich in protein, fibre, vitamin a and b complex, a scrumptious treat awaits you!
Ingredients
  • For The Dough
  • ¾ cup whole wheat flour (gehun ka atta)
  • salt to taste
  • ¼ tsp oil for kneading
  • For The Stuffing
  • 1 tsp oil
  • ¼ cup sliced onions
  • ½ cup shredded cabbage
  • ½ cup bean sprouts
  • ¼ cup thickly grated carrot
  • ⅓ cup thickly grated low-fat paneer
  • ¾ tsp soy sauce
  • ¾ tsp sugar
  • salt to taste
  • Other Ingredients
  • whole wheat flour (gehun ka atta) for rolling
  • 1 tsp oil for cooking
Instructions
  1. For the dough:
  2. Combine the wheat flour and salt in a bowl and knead into soft, pliable dough using enough water. Cover with a wet muslin cloth and keep aside for 15 minutes.
  3. Knead again using oil till smooth and elastic. Keep aside
  4. For the stuffing:
  5. Heat the oil in a broad non-stick pan, add the onions and sauté on a medium flame for 2 minutes.
  6. Add the cabbage, bean sprouts, carrots, paneer and sauté on a medium flame for another 2 minutes.
  7. Add the soya sauce, sugar and salt, mix well and cook for a minute.
  8. Remove from the flame, cool and divide it into 6 equal portions. Keep aside
  9. How to proceed:
  10. Divide the dough into 4 equal portions and roll out a portion of the dough into a 175 mm. (7”) diameter circle using a little flour for rolling.
  11. Place a portion of the stuffing in the centre and fold the edges to make an envelope to cover the stuffing.
  12. Cook the paratha on a non-stick tava (griddle) with the open edges at the bottom using ¼ tsp of oil till both sides are golden brown.
  13. Repeat with the remaining dough and stuffing to make 3 more parathas. Serve hot.
 




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