Dahi ka Paratha । दही भरवां परांठा । Stuffed Hung Curd Paratha | Nisha Madhulika | TedhiKheer

Curd Paratha, Dahi Ki Roti , dahi wale parathe, curd stuffed paratha, Curd Roti Recipe, School Tiffin Recipe

Ingredients
Wheat flour (गेहूं का आटा ) - 2 cups (300 gms)
Hung Curd (हंग कर्ड ) - 1/2 cup
Paneer(पनीर ) - 1/2 cup ( grated)
Besan sev namkeen (बेसन सेव ) - 1/2 cup (grind )
Ghee (घी ) - 3 to 4 tbsp
Green coriander (हरा धनिया ) - 2 tbsp (finely chopped)
Green chilies (हरी मिर्च) - 1 to 2 (finely chopped)
Coriander powder (धनिया पाउडर ) - 1 tsp
Turmeric powder - 1/4 tsp
Salt - 1 tsp or to taste

How to make Curd Paratha:
1. Take wheat flour in a bowl.Add salt,ghee. Mix well. Add water in small portions and knead soft dough.
2. Cover and keep the dough for 20 to 25 minutes to set. After 20 minutes,Grease your hands with ghee, squash dough.
3. For stuffing take Hung curd, grated paneer, grinded besan sev namkeen, salt,small green chili finely chopped, red chili powder, turmeric powder, finely chopped green coriander. Mix well.
4. Break a small lump from the dough. Make 2 dough balls then roll each one. Coat in dry flour roll out thin. Keep in plate.
5. Take 1 sheet spread ghee over it, put stuffing. Spread evenly, Keep another sheet over it.Stick edges. Press well with hands. Slightly roll it out.
6. Flip it. Stick edges well, press with fork. Meanwhile put skillet to heat.
7. Put ghee and grease the skillet. Put the paratha to roast on medium flame.
8. Once slightly roasted from beneath , flip it. Roast well till brown spots appear, pour ghee to roast well. Flip the paratha.
9. Slightly press and roast the parathas on medium flame. Once roasted well. Take out and keep over a bowl.
10.To make simple paratha, take dough lump. Roll it out 3 to 4 inches in diameter. Spread ghee over it. Put stuffing then lift the sheet and close from all sides.
11. Coat with dry flour. Slightly roll out a thick paratha.Roast like previous parathas.

Serving :
12. Delicious curd parathas are ready. Serve it with butter, chutney, pickle or your favorite sabzi.

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