Parathas, stuffed or plain, both are a real delight and can be eaten any time of the day. Vegetable parathas made with whole wheat flour are, in fact, a healthy breakfast meal to kickstart your day as they are rich in protein, fibre, healthy carbs and other essential nutrients. This stuffed sprouts paneer paratha is easy to make and filled with nutrients. I enjoyed this yummy paratha with Sesame Chutney.
It’s yummy and easy breakfast recipe with lots of goodness. Beetroot is my favorite vegetable and I always try to add beetroot in my daily diet. The easiest way to eat beetroot is mix with whole wheat flour and make rotis or parathas. For this healthy paratha, I used very less oil for roasting and for stuffing. I used boiled sprouts, crumbled paneer with onions.
Sprouts are a powerhouse of protein and dietary fiber, it’s a perfect breakfast or lunch option. They are packed with loads of fibre and are virtually fat-free. The green moong dal sprouts contain a greater concentration of nutrients like Vitamin E, potassium, iron, phytochemicals, antioxidants, bioflavonoids, and protein. They also contain other nutrients like folic acid, zinc, niacin, riboflavin, copper and magnesium which are very good for hair.
For Dough: Whole wheat flour – 1 cup Boiled and puree beetroot – 1 Oil – 1 tsp Warm Water as needed
For Stuffing: Green moong sprouts – 1 cup Onion -2 Crumbled paneer – 1 cup Finely chopped green chili – 2 Few finely chopped coriander leaves Red chili powder – 1/2 tsp Turmeric – 1/2 tsp Coriander powder – 1 tsp Pav bhaji masala – 1 tsp Oil – 1 tbsp Cumin seeds – 1 tsp Salt to taste
Oil for roasting
Boil one medium size beetroot in a pressure cooker and allow to cool down completely. Then peel the boiled beetroot and cut boiled beetroot into small cubes. Grind them into puree. It yields 1/2 cup of beetroot puree.
Mix all dough ingredients and make a soft dough. Keep it aside (covered).
Boil sprouts with 1 cup of water in a saucepan for 5 minutes on medium flame. After 5 minutes strain boiled sprouts and let it cool completely.
Then coarsely grind boiled sprouts along with green chili.
Now put oil in a nonstick pan and add cumin seeds. Allow it to crackle. Then add coarsely ground sprouts & green chili mixture with turmeric, coriander powder, pav bhaji masala, red chilli powder. Cook for 10 minutes on low flame until mixture is dry.
Take out the prepared mixture on a plate and let it cool completely. Now add finely chopped onions (coarsely grind onions and squeezed its water), crumbled paneer. Add chopped coriander leaves and mix them well.
For making parathas:
Make small balls from the dough, roll them and place the stuffing on one of the rolled parathas.
Roll gently and sprinkle flour as required while rolling.
Heat tava and let it become hot. Place the paratha on the hot tava.
Roast from both the sides till golden with a little oil.
Creamy Makhana Paneer Sabzi is made from phool makhana, paneer that is rich and creamy. Serve with plain paratha or pulka, it makes a wholesome dinner recipe. Makhanas are also known as fox nuts, or lotus seeds, or phool makhana. It uses as an ingredient in Indian cuisines or sweet dishes like kheer, raita or phool makhana namkeen also eaten as an evening tea-time snack.
Bread pakora or Bread Bhaji is an Indian fried snack. A common street food, it is made from bread slices, gram flour, and spices among other ingredients. Bread Pakora is prepared by dipping triangular bread slices in a spicy gram flour batter and frying them. It also includes stuff like mashed potatoes. green chutney, a slice of paneer.
I made little bit changes to make bread pakora healthier. I replaced potato with sweet potato, add oats flour with gram flour and its roasted on tawa with little oil. Its perfect savory snack in this Holi.
Non- Fried Bread Pakora
Thin slices of Paneer – 6
Boiled and Cubed Sweet Potatoes – 2 medium size
Cumin seeds – 1/2 tsp
Red chili powder – 1/2 tsp
Chaat masala – 1/2 tsp
Finely chopped onion – 1
Finely chopped green chili – 1
Oil – 1 tbsp
Salt to taste Green Raw Mango Coriander Chutney – 1/2 cup
For Pakora Batter:
Gram flour or besan – 3/4 cup
Water – 1/2 cup
Carom seeds – 1/2 tsp Oats flour – 1/4 cup
Turmeric – 1/4 tsp
Salt to taste
Roasted Sesame and Flaxseeds – 1/4 cup each
Brown Bread – 8
Oil for roasting
Heat oil in a pan and add cumin seeds. Allow it to crackle.
Add chopped onions and saute them until translucent.
Lower the flame and add red chili powder, chaat masala, chopped green chili. Mix them well.
Add boiled and cubed sweet potato. Cook on medium-high flame for 5 minutes.
Switch off the flame and mash it with a potato masher.
Stuffing is ready.
For Pakora Batter:
Mix all ingredients mentioned under pakora batter and make a smooth batter. The batter should be of dropping consistency.
Making Bread Pakora:
Take on a slice of the bread. Spread prepared sweet potato mixture and place a slice of paneer on the mixture.
Now spread green chutney on the other slice of bread and place on sweet potato mixture slice.
Press both the slices and so that it holds together.
Dip prepared stuffed bread in the batter and coat from both the sides.
Heat a non-stick tawa with a little oil and place batter-coated bread pakora carefully on it.
Sprinkle some sesame and flaxseeds on it. Press lightly with the help of a spatula.
Shallow fry on medium to low heat until golden color.
Put little oil on bread pakora and flip pakora with a flat spatula.
When bread pakora is roasted from both the sides. Pick bread pakora (vertically) with the help of tong and roasted from other four sides as well.
Take it out in a paper towel. Cut it from the center in a triangular shape. Serve with your favorite chutney.