YOUR SOLIN GENERATED RECIPE
Paneer and Potato Stuffed Paratha
Pan-seared whole wheat paratha stuffed with a savory paneer and potato filling, served alongside a cooling dollop of protein-rich Greek yogurt for a satisfying finish.
INGREDIENTS
0.25 cup whole wheat flour
0.25 cup paneer
0.25 cup potato
0.5 cup non-fat Greek yogurt
0.25 tsp ghee
0.25 tsp cumin seeds
0.25 tsp turmeric powder
0.13 tsp chili powder
0.25 tsp sea salt
1 tbsp fresh cilantro
3 tbsp water
PREPARATION
In a medium bowl, combine the whole wheat flour with water, kneading until a smooth and pliable dough forms; let it rest for 10 minutes.
In a separate bowl, mix the crumbled paneer, boiled and mashed potato, cumin seeds, turmeric, chili powder, sea salt, and fresh cilantro until well combined.
Divide the dough into two equal portions and roll each into a 4-inch circle on a lightly floured surface.
Place half of the paneer and potato mixture in the center of each dough circle, fold the edges inward to seal the filling, and gently roll out into a 6-inch flatbread.
Heat a non-stick skillet over medium heat with the ghee and cook each paratha for 2-3 minutes per side until golden brown and crisp.
Serve the warm parathas immediately with the Greek yogurt on the side for a protein-packed dipping sauce.