TIRANGA PANEER PARATHA / TRI COLOR STUFFED FLATBREAD

Ingredients

• 1 1/2 cup Whole wheat flour
• 2 large Orange Carrots
• 1 tsp Chili powder
• 1 tsp Salt
• 1 tsp Oil
• Water (to knead the dough)
• 2 cups Cottage cheese/Paneer/Tofu (grated)
• 1 tsp Pepper powder
• 1/4 tsp Carom seeds / Ajwain
• 1/2 tsp Cumin powder
• 1/2 tsp Coriander powder
• Salt (to taste)
• 1 1/2 cup Whole wheat flour
• 1/2 cup Spinach
• 1 leaf Kale (optional and if using discard the stem and fibrous part)
• 1/2 cup Cilantro
• 1 Green chili
• 1/4 tsp Cumin seeds
• 1/4 tsp Grated ginger
• 1 tsp Oil
• 1 tsp Salt
• Ghee / Oil (– as required)

Instructions

1. 1

   --- MAKING THE SAFFRON DOUGH ---

2. 2

   In a steamer pot, add in 2 cups of water and once its hot place the peeled and cubed carrots and steam them approximately up-to 15 minutes until they’re tender.

3. 3

   Then remove the steamed carrots and let them cool to room temperature and then blend them to a fine puree and keep aside.

4. 4

   In a mixing bowl add the whole wheat flour, salt, chilli powder, Oil, Blended carrots puree and try to bring everything together.

5. 5

   Now gradually add in water as required by tbsp at a time and try to make a semi-hard dough and knead for 5-8 min, cover it and keep it aside for rest.

6. 6

   --- MAKING THE GREEN DOUGH ---

7. 7

   In a sauce pan add 1 cup of water and bring it to boil, then reduce the flame to low as possible and add in spinach leaves, finely chopped kale leaves and cover it for 2-3 min.

8. 8

   In a bowl of chilled water with ice cubes add in blanched spinach and kale leaves and let it rest for 2-3 min.

9. 9

   Now in a blender jar add in roughly chopped cilantro, chopped green chillies, grated ginger, cumin seeds, blanched spinach and kale leaves, salt and blend them to a fine puree.

10. 10

    In a mixing bowl add in whole wheat flour, blended greens puree, oil and try to bring everything together.

11. 11

    Usually you’ll not need any excess water here, but if you feel the dough is too hard then add tbsp of water at a time and knead nicely it to semi-hard dough cover and keep it to rest aside.

12. 12

    If you feel the dough is too wet then try add in some more whole wheat flour and knead it for 5-8 min and let it rest aside.

13. 13

    --- FOR THE FILLING ---

14. 14

    In a mixing bowl add in grated paneer, salt, pepper powder, cumin powder, coriander powder, crushed carom seeds and mix everything together and keep aside.

15. 15

    --- MAKING THE PARATHAS ---

16. 16

    Take a handful of saffron dough and make a ball and roll it using a rolling pin to 1/2 inch thick circle and using a 5-6 inch sharp edged bowl cut the rolled dough.

17. 17

    Now take out the excess dough from the cut and roll out the circle to 1/4 inch thick and keep aside.

18. 18

    Now take a handful of green dough and repeat the above two steps here for the green dough.

19. 19

    Now on a rolled out green dough take handful of grater paneer filling and spread out evenly leaving out 1/4 inch the edges aside like below

20. 20

    Now carefully take the rolled out saffron dough and place it on the filling and slowly press and seal the edges of the both the dough to make sure the filling doesn’t leak out.

21. 21

    Now slightly with your palm press the sealed paratha and slowly roll it using rolling pin to 1/3 inch thick and keep aside.

22. 22

    Repeat the same for the remaining dough and filling.

23. 23

    --- ROASTING THE PARATHAS ---

24. 24

    Heat a griddle or flat tawa and once it’s hot enough place the rolled out paratha and brush the ghee on top and after a minute turn it over.

25. 25

    Now brush with ghee on top again and let it roast for a minute and turn it over again.

26. 26

    Roast the paratha until you see the brown spots appear on the both sides and well roasted like below and keep them aside in a hot pack to keep it warm and moisture intact.

27. 27

    Now repeat the above process for all the rolled out paratha’s and then serve them warm with some hot sauce, Pudina chutney and chilled curd/Yogurt or just as is.