Paneer and mung dal-stuffed paratha

Prep 0 h : 0 m
Cook 0 h : 0 m


  • 150g whole wheat flour

    2 tbsp ghee

    For the filling

    1 tsp oil

    1 tsp cumin seeds

    4 green chillies, chopped

    2 tsp ginger powder

    100g paneer, grated

    100g mung dal, boiled and ground to a smooth dry paste

    Chopped coriander, a handful

    2 tsp chaat masala


  • Mix flour, salt, ghee to make a smooth dough. Keep aside.

    Heat oil in a frying pan. Add cumin. When it splutters, add green chilli and ginger powder. Saute for a minute and add paneer and lentil paste.

    Sprinkle chaat masala and coriander. Saute till the mixture is dry. Leave to cool.

    Divide dough and filling into equal portions. Roll out each portion of the dough to fit your palm. Place a portion of the filling in the centre and bring the edges together to seal. Roll out each stuffed dough gently, using a little bit of dry flour.

    Place the rolled out disc on a hot griddle. When it begins to brown, turn over.

    Drizzle ghee or oil on both sides and let it cook until golden brown, remove. Repeat with remaining Serve hot.