Power Punch Parantha

About Power Punch Parantha

Ingredients

• For covering
• Whole wheat flour, kneaded into a dough 2 cups
• Dry flour a little to dust
• Ghee for cooking
• For stuffing
• Split Bengal gram (chana dal), soaked and parboiled ½ cup
• Cottage cheese (paneer), grated ½ cup
• Soya granules, soaked and drained ½ cup
• Salt to taste
• Black pepper powder to taste
• Fresh coriander leaves, chopped 2 tbsps
• Spring onion bulbs, finely chopped 2 tbsps
• Spring onion greens, finely chopped 1 tbsp

How to Make Power Punch Parantha (Stepwise Photos)

Method

1. Take split Bengal gram in a mixing bowl, add cottage cheese and soya granules and mix well. Add salt, black pepper powder, coriander leaves, spring onions and spring onion green and mix well.
2. Divide the dough into 4 equal portions and shape them into balls. Dust the worktop with a little dry flour, place the balls, one at a time, and roll them out into small puris,
3. Place some filling mixture in the centre, bring the edges together and seal. Further roll into a slightly thick parantha. Similarly make more paranthas.
4. Heat a non-stick pan, place one parantha on it, drizzle some ghee on it and flip. Drizzle some more ghee and cook, turning sides till both sides are evenly cooked and golden. Transfer it onto a plate. Cook the remaining paranthas similarly.
5. Cut them into triangles and pack them in tiffin boxes.

Additional Tips and Tricks

About chef

Chef Amrita Raichand

MUMMY KA MAGIC hosted by Amrita Raichand

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps