Rajgira paratha stuffed with Paneer. (Vrat Special)

Name: Rajgira paratha stuffed with Paneer. (Vrat Special)
Total time: 720 s
Yield: Makes 2 parathas
Cuisine: Indian
Ingredients: 1 cup Rajgira flour; 1/4 cup boiled & grated potato; 1/2 t.sp black pepper powder; Senda namak to taste; Warm water for the dough; 1 cup grated paneer; 1 tb.sp coriander, chopped; 1 t.sp green chillies, finely chopped; 1/2 t.sp lemon juice; 1/2 t.sp powdered sugar; Sendha namak to taste; Clarified butter to cook the parathas; Sweet curds sprinkled with roasted cumin seed powder

Bina Samir Telivala @Bina_Samir

#NDS
#rajgiraflour
#curd
What makes these parathas unique is it is soft inside & crispy outside as potatoes are used for binding the dough.
Rajgara keeps one satiated even on fasting days .One can use rajgara flour or whole rajgara to make many recipes.
Rajgira flour prevents cancer , helps in weight loss, prevents bone loss , builds muscle power , helps in digestion.
Rajgira is used for fast in India . A lot of sweet & savory dishes are made from it .
This paratha is stuffed with paneer which not only makes it more healthy but also gives stomach filling effect & keeps you satiated for a long time. These parathas are a meal by itself & you only need curds or farali green chutney to eat with it.
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Bina Samir Telivala @Bina_Samir

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Ingredients

10-12 minutes

Makes 2 parathas

1 cupRajgira flour
1/4 cupboiled & grated potato
1/2 t.sp black pepper powder
Senda namak to taste
Warm water for the dough
Stuffing :
1 cup grated paneer
1 tb.sp coriander, chopped
1 t.sp green chillies, finely chopped
1/2 t.splemon juice
1/2 t.sp powdered sugar
Sendha namak to taste
Clarified butter to cook the parathas
Accompaniment :
Sweet curds sprinkled with roasted cumin seed powder

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Steps

10-12 minutes

1

For the rajgira parathas : Mix everything together & make a semi - soft dough using warm water.
2

Stuffing : Mix everything together & keep aside.
3

Rajgira stuffed parathas :Take a portion of the dough & roll into 60mm diameter with the help of dry rajgira flour. Now put a portion of the stuffing in the centre & bring the edges together to cover the stuffing together. Roll into a thick 100 mm paratha using dry rajgira flour. Do not use much pressure while rolling or the parathas might break.
4

Heat a girdle. Put the Paratha on it & dry roast first on both the sides. Then use clarified butter to cook them.Make them crispy & golden. Serve hot rajgira paneer parathas with sweet curds sprinkled with roasted cumin seed powder.
5

Note : There is no need to rest the rajgira dough but you can straight away make parathas from it.