Janhvi Kapoor is a big foodie, and her latest obsession is keto paneer paratha. Talk about turning your traditional delicious recipes healthy. During the promotions of her latest film Param Sundari on the sets of The Great Indian Kapil Show, Kapoor detailed how to make her current favourite food: “I make paneer parathas but follow a healthy recipe. It has keto flour, as in, we take almond or flaxseed flour, then cook the paneer and add it to the flour mixture, and roll the resulting dough into the shape of a flat paratha. Add lots of ghee to it and chop tiny bits of chilies and you are done.
Keto paratha stuffed with paneer is a hearty twist to the classic paneer paratha, says nutritionist Nmami Agarwal. According to her, it can be served as a high protein breakfast or consumed during lunch.
“Almond or flaxseed flour is a healthy food, it is whole grain and is gluten-free. It is filled with calcium, good carbs, amino acids and vitamin D. Paneer — also known as ‘Indian cheese’ — is quite high in nutritional value. It is a good source of calcium and protein and is great for overall health and well-being,” she told indianexpress.com.
Agarwal also shared a quick recipe:
Ingredients
For keto dough
– 30 grams keto flour (almond/flaxseed)
– 30 grams whole wheat flour
– 1 teaspoon olive oil
– Salt as per taste
It can be served as a high protein breakfast or consumed during lunch. (Source: Freepik)
For paneer stuffing
– 30 grams paneer, grated
– 1 green chilli, finely chopped
– Few mint leaves (pudina), finely chopped
– ¼ teaspoon cumin powder (jeera)
– Salt as per taste
– 1.5 teaspoon of olive oil
Method
1. Start with kneading the dough by mixing keto and wheat flour. Knead paratha dough for a couple of minutes until it gets smooth and elastic.
2. Next, add a teaspoon of oil to coat the dough and knead a little more.
3. Cover the keto paratha dough and allow it to rest until you get the filling ready.
4. The next step is to make the paneer filling. In a mixing bowl, combine the grated paneer, green chillies, mint leaves, salt, cumin powder and mix all the ingredients well.
5. Divide into equal portions.
6. Finally, stuff the filling into the keto paratha dough.
7. Dust the ragi paratha dough in flour, flatten it with your finger and place it on a flat surface. Roll it out thin.
8. Take a portion of paneer filling and place it in the centre. Next, gather the sides of the paratha dough and bring all the sides together.
9. Remove the excess dough which popped out when you brought it together. Press the filled keto paneer paratha dough down.
10. Dust the filled dough with some flour and roll it gently until you get desired thickness and proceed in a similar way with the remaining portions of paratha dough and filling.
11. Preheat the skillet on medium heat and grease it with a little oil.
12. Place the filled keto paneer paratha. Allow it to cook on medium heat for 30 to 45 seconds and flip over.
13. Spread a little oil over the paratha and keep pressing the keto paneer stuffed parathas to cook it evenly from every side.
14. Do the flipping for a couple of times until both sides get cooked properly.
15. Once cooked, transfer it to a plate. Serve hot.
