Cranberry, Mint & Paneer Paratha | Stuffed Paratha

Cranberry,Mint & Paneer Paratha

Makes 5 medium-sized parathas

Ingredients: (Visit English – Tamil – Hindi translation/ஆங்கிலம்-தமிழ் மொழி பெயர்பு)

For dough:

• Fresh cranberries – 1/2 cup
• Fresh mint – 1 cup (loosely packed)
• Whole Wheat flour – 2 cups
• Turmeric powder – 1/8 tsp
• Fennel seeds – 1/2 tsp
• Ajwain – a pinch
• Oil/Ghee – 1 tsp
• Salt – to taste

For stuffing:

• Shredded Fresh Paneer – 1 cup
• Kalonji – 1/8 tsp
• Coriander powder – 1/2 tsp
• Cumin Powder – 1/4 tsp
• Shredded ginger – 1 tsp
• Turmeric powder – 1/8 tsp
• Salt – to taste

Other Ingredients:

• Oil/ Ghee – To make parathas
• Water – as needed to make dough

Get Started:

• Grind cranberries and mint into a fine paste and mix it with the ingredients listed under “For Dough” with enough water(as needed) to make a smooth dough.
• Let it rest for 30 mins.

• In another bowl, add all the ingredients listed under “For stuffing” and mix well.
• Take a small portion of the dough and make a smooth ball of it.
• Roll the parathas into a small disc in such a way that the corners are thin and the center is thick. (Optionally, use the best tool-“your hands” to do this job 🙂 )
• Take 1 tbsp (or more) of the stuffing, place it in the center, cover it and make a smooth ball.
• Repeat for the rest of the mixture and let this rest for a minute.
• Roll the paratha semi-thick by dusting some dry flour.
• Heat an iron griddle and in medium flame, cook the paratha by smearing little oil/ ghee on both sides.
• Cook till you see some light brown spots on both sides.
• Serve it hot

Soft and tasty Parathas are ready!

Enjoy these parathas with any curry or dhal.

Note:

• Fresh Paneer pacifies Vata and Pitta but aggravates Kapha.
• Kapha people can use Barley flour or Buckwheat flour instead of Whole wheat flour.
• Cooked mixture of Cranberries, mint and paneer makes this recipe a treat for Vata and Pitta.