Mouth Watering Carrot And Cheese Parathas Food
MOUTH WATERING CARROT AND CHEESE PARATHAS
From last week's "Weekend" magazine, Foodcourt column. You can make these and take them to work(for your lunch break) or pack these in tiffin boxes for your kids for school or just serve them as a snack item in the evenings! Either which ways, these are G-R-E-A-T!
Provided by Charishma_Ramchanda
Categories Breakfast
Time 1h55m
Yield 8 parathas
Number Of Ingredients 11
Steps:
- Sieve flour and salt in a large bowl.
- Add water, a little at a time, and knead well to make a dough.
- Cover.
- Keep aside for 30 minutes.
- Now mix all the ingredients listed under carrot and cheese filling in a bowl.
- Divide the dough into 8 balls.
- Roll each ball into a paratha.
- Place spoonfuls of the carrot-cheese filling on each paratha.
- Bring together the edges of the paratha and seal completely.
- Roll out the parathas, one at a time.
- Heat a tsp.
- or two of ghee/oil on a flat bottomed pan (tava).
- Shallow fry the paratha with ghee on one side.
- When light brown specs begin to appear,flip the side, and shallow fry on the other side also briefly.
- Remove from tava.
- Wipe off excess oil on clean kitchen paper napkins.
- Likewise, repeat for all the parathas.
- Serve hot!
CARROT PARATHAS WITH CAPSICUM FILLING
Make and share this Carrot Parathas With Capsicum Filling recipe from Food.com.
Provided by vaish.sri
Categories Indian
Time 50m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Method for preparing dough.
- Grate carrot.
- To the atta add the grated carrot and all the other.
- ingredients mentioned above.
- Make dough by adding enough water.
- Rest for half an hour.
- Divide the dough into 10 equal portions.
- Method for preparing filling.
- Cut green and red capsicum very finely.
- If possible you can grate the capsicums also.
- Cut green chillies very finely.
- Heat kadai with little oil.
- Add 1/4 tsp jeera.
- Then add green chillies and both the capsicums.
- Fry for about 5 mts. adding salt.
- Add crumbled paneer and cut coriander leaves.
- Mix well and remove from fire.
- Cool and divide into 10 balls and use as stuffing.
Nutrition Facts : Calories 106, Fat 0.8, SaturatedFat 0.1, Sodium 21, Carbohydrate 22.6, Fiber 3.8, Sugar 1.6, Protein 4
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