DOUBLE DECKER BEET & PANEER PARATHA
INGREDIENTS
DOUGH
|
|
Wheat flour
|
1 cup
|
Salt
|
T.T.
|
Oil
|
½ tbsp + for basting
|
FILLING
|
|
Beetroot grated
|
1 cup
|
Ginger garlic paste
|
1 tsp
|
Red chilli sauce
|
1 – 2 tbsp
|
Paneer / cottage cheese crumbled
|
½ cup
|
Mint & coriander chutney http://paripoornapaksiddhi.blogspot.in/2014/05/dhania-pudina-chutney-coriander-mint.html
|
1 – 2 tbsp
|
METHOD:
1.
Mix the wheat flour and salt. Using water knead
it into a smooth soft dough.
2.
Apply a little oil and knead it into the dough.
3.
Cover and allow the dough to rest for around 30
min.
4.
Take 2 small dough balls and a 3rd a
little smaller than that.
5.
Using dry flour roll out like a chapati all the dough
balls as thinly as possible without tearing.
6.
Lightly toast the smaller chapati on a griddle
on both sides so that it is cooked and well toasted.
7.
This is necessary as this will go in between two
chapatis layers along with the filling. If you avoid doing this the middle
layer may remain raw and doughy.
8.
Take 1 bigger chapati, apply a little of the
ginger garlic paste on it.
9.
Also apply a little chilli sauce. Lightly but
evenly sprinkle the beetroot on this.
10.
Now keep the smaller toasted chapati over the
beetroot.
11.
On this apply some ginger garlic paste, and then
apply the mint and coriander chutney.
12.
Sprinkle crumbled paneer over this.
13.
Finally cover this layer with the remaining chapati.
Seal all the edges with moist hands so that they stick to each other.
14.
Lightly roll on top with the rolling pin to
evenly distribute the filling inside without it coming out from the edges.
15.
Roast on a griddle on both sides till nicely
browned. Apply oil on both sides while roasting, I prefer ghee though.
16.
Remove when done, cut into 4 pieces and serve
hot.
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