Rajgira Paneer Paratha, faraal recipe made simple using paneer and rajgira flour.
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Rajgira Paneer Paratha

A sumptuous recipe that is sure to satiate you even on a fasting day! Here, wholesome rajgira parathas are stuffed with a succulent mixture of grated paneer perked up with green chillies, lemon juice and coriander. What makes this Rajgira Paneer Paratha very appealing is that the rotis are made of a dough of rajgira flour and potatoes, which gives them a unique texture that is soft yet crisp.

Preparation Time: 15 minutes.
Cooking Time: 25 minutes.
Makes 8 parathas.

1 cup rajgira flour
¼ cup boiled, peeled and mashed potatoes
½ tsp freshly ground black pepper (kalimirch)
Rock salt (sendha namak) to taste
Rajgira flour for rolling
Oil for cooking

To be mixed into a stuffing
1 cup fresh thickly grated paneer (cottage cheese)
2 tsp finely chopped green chillies
½ tsp lemon juice
½ tsp powdered sugar
2 tsp finely chopped coriander (dhania)
Rock salt (sendha namak) to taste

For serving
Green chutney
Fresh curds (dahi)

1. Divide the stuffing into 8 equal portions and keep aside.
2. Combine the rajgira flour, potatoes, pepper powder and rock salt in a bowl and knead into a semi-soft dough using enough water.
3. Divide the dough into 8 equal portions.
4. Roll out a portion of the dough into a 75 mm. (3”) diameter circle, using a little rajgira flour for rolling.
5. Place a portion of the stuffing in the centre of the circle, bring the edges in the centre and seal tightly.
6. Roll out again into a 100 mm. (4”) diameter circle, using a little rajgira flour for rolling.
7. Heat a non-stick tava (griddle) and cook the paratha, using a little oil, till it turns golden brown in colour from both the sides.
8. Repeat steps 4 to 7 to make 7 more parathas.
Serve hot with green chutney and fresh curds.

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