Ingredients
• 1 cup rajgira flour
• 2 small potatoes, peeled and grated
• 1/2 tsp black pepper powder
• Rock salt to taste
• Ghee for cooking
• More rajgira flour for dusting
Stuffing
• 1 cup (200 g) fresh paneer, grated
• 2 tsp finely chopped green chillies
• 1/2 tsp lemon juice
• 1/2 tsp sugar
• 2 tsp finely chopped coriander
• Rock salt to taste
Method
• Mix all the ingredients for the stuffing in a bowl. Divide it into six equal portions and keep aside.
• Combine the rajgira flour, potatoes, pepper and rock salt in a bowl and knead into a semi-soft dough. Use a little water if required.
• Divide the dough into 6 equal portions and roll them out into 3 inch discs. Use a little rajgira flour for rolling.
• Place a portion of the stuffing in the centre of the circle and seal the edges by bringing the corners to the centre, just like with regular parathas.
• Roll out these stuffed parathas, using rajgira flour to prevent them from sticking.
• Heat a non-stick tava (griddle) and cook the parathas with a little ghee, until they are golden brown on both sides.
• Serve hot with yoghurt or green chutney.