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Punjabi Reshmi Paratha: A Soft, Flaky Flatbread With A Creamy Filling Recipe

Recipe By Slurrp Editorial
Punjabi reshmi paratha is a rich, soft flatbread that has a creamy twist on the same North Indian paratha. Made with wheat flour and a smooth filling of paneer, malai or mild spices, it has a soft texture with mild flavour. Cooked on a hot tawa with ghee, the paratha gets light golden spots while being soft from within. Serve it hot with a bowl of curd, pickle or a bowl of Punjabi chole for a delectable breakfast, lunch or dinner.
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Punjabi Reshmi Paratha: A Soft, Flaky Flatbread With A Creamy Filling
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Ingredients for Punjabi Reshmi Paratha: A Soft, Flaky Flatbread With A Creamy Filling Recipe

  • 1 cups whole wheat flour
  • As required ½ tsp salt
  • 1/2 tsp Oil
  • As required Water
  • As required for kneading
  • 1/2 cup grated paneer
  • 1 tbsp Fresh cream (malai)
  • 1/2 nos green chilli
  • As required finely chopped
  • 1/2 tbsp finely chopped coriander leaves
  • As required ½ tsp roasted cumin powder
  • As required ¼ tsp garam masala
  • As required Salt
  • As required to taste
  • 2.50 tbsp –ghee
  • As required For Cooking

Directions: Punjabi Reshmi Paratha: A Soft, Flaky Flatbread With A Creamy Filling Recipe

  • STEP 1.In a bowl, mix whole wheat flour, salt and oil. Add water slowly and then knead to make a soft, smooth dough. Cover and then rest for about half an hour.
  • STEP 2.To make a creamy filling, mix grated paneer, fresh cream, green chilli, coriander leaves, roasted cumin powder, garam masala and salt.
  • STEP 3.Divide the kneaded dough into equal portions and then roll each of them into a small disc. Place some of the prepared paneer filling in the centre, and then seal the edges together.
  • STEP 4.Dust it lightly with some flour and then roll the stuffed dough gently to make a medium-sized paratha. Do not press it too hard or the filling will come out. 
  • STEP 5.Heat the tawa over medium flame and place the paratha on it. Cook until small bubbles appear on it, then flip and cook from the other side.
  • STEP 6.Spread ghee on both sides and then cook until golden spots appear on it and the paratha gets cooked through. Serve hot with curd, pickle or Punjabi chole.
Nutrition
value
790
calories per serving
20 g Fat31 g Protein106 g Carbs17 g FiberOther

Current Totals

  • Fat
    20g
  • Protein
    31g
  • Carbs
    106g
  • Fiber
    17g

MacroNutrients

  • Carbs
    106g
  • Protein
    31g
  • Fiber
    17g

Fats

  • Fat
    20g

Vitamins & Minerals

  • Calcium
    427mg
  • Iron
    7mg
  • Vitamin A
    309mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    4mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    119mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    2mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    214mg
  • Manganese
    5mg
  • Phosphorus
    739mg
  • Selenium
    98mcg
  • Zinc
    6mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp Editorial