Rajgira Paneer Parantha (Faraal Recipes)

Blogging Marathon # 35 Week 4 Day 1

Theme : Special Theme :  Bookmarked Recipes - online or otherwise

Course : Breakfast, Snacks, Upavaas Khana

I am a big fan of trying out Tarla ji's recipes and also when ever I browse through some, and if given  blog or site have habit of bookmarking recipes and think shall make some day but could not make all. Thanks to Srivalli's brain child Blogging Marathon where we are given themes and we love to face new challenges every month and this month we had to do 3 weeks from her selected theme based cooking and the bonus was the last week theme is bookmarked either online or anyway, so I selected Tarlaji's recipes for Bookmark reason a i am big fan of her and reason b wanted to tribute the diva by making making her recipes.



My first post under this theme is Upavas ka khana, specially prepared during upavas and being Gujarati we indulge ourselves even while fasting, have a elaborate layout, and was amazed by amazed by Tarla jis' creativity in Upavas ka khana. I have tried this many times and all loves the parantha so much that during upavas my friends specially come over to my place for lunch and have to make for them.

Lets make some parantha's , it is a meal in itself, delicately patted to parantha and cooked slowly. Have made some minor changes in the recipe i.e. used ghee instead of oil as my grandmom used to use only ghee as she believed that oil are not pure, so have kept her tradition alive while making faraal.

Preparation time : 15 mins
Cooking time : 20 mins
Serves : 3
Difficulty level : Difficult

Ingredients for Stuffing : 

• 1 cup / 200 gms grated fresh paneer
• 3 whole / 2 tsp finely chopped green chillies
• 1/2 tsp lemon juice
• 1/2 tsp sugar
• 2 tsp finely chopped coriander (dhania)
• rock salt (sendha namak) to taste

Ingredients for Parantha outer layer:

• 1 cup rajgira atta
• 2 small or 1/4 cup boiled, peeled and grated potato
• 1/2 tsp black pepper powder / kalimirchi powder
• sendha namak to taste
• ghee for frying
• some more rajgira atta for dusting

For Serving:

green chutney

fresh dahi / curd / yogurt

Method :

• Mix all the ingredients of stuffing stuffing in a bowl, divide into six equal portions and keep aside.
• Combine the rajgira flour, potatoes, pepper powder and rock salt in a bowl and knead into semi soft dough if required use water.
• Divide the dough into 6 equal portions and roll out into 3" disc, use little rajgira flour for rolling.
• Place a portion of the stuffing in the centre of the circle, seal the edges by bringing the corners to the centre, same way as you do for normal paranthas
• Roll out these stuffed in parantha's using rajgira flour into 6" disc
• Heat the non - stick griddle or tawa, cook parantha on both sides till golden brown using little ghee.
• Serve hot with choice of your accompaniments.

Note:

• Boil potatoes with skin inorder to avoid watery dough. Grate with fine grater this is required to get smooth dough or else if you might end up with lumpy dough and would be difficult in rolling the parantha
• If paratha sticks to the rolling board inspite of the use of atta, place the stuffed dough between two layers of plastic sheet coated lightly with ghee. This will help you to take of the parantha well.
• Properly pinch the sides of the parantha to the centre in-order to avoid the split or stuffing get bursting or coming out.
• Roll sides thinner than the core before stuffing as the sides would be pinched and sealed in centre.
• If you do not have non-stick tawa / griddle use iron skillet, before putting parantha apply a layer of ghee on tawa and then place parantha, need to use more ghee than you use for non-stick.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#35

Hope you have enjoyed reading this post. Please take a minute to share views and valuable comments.

Regards, 

Briju Parthasarathy