Rajgira Paneer Paratha, faraal recipe made simple using paneer and rajgira flour.Recipe Link : http://www.tarladalal.com/Rajgira-Paneer-Paratha-%28--Faraal-Recipe%29-32558rSubscribe : http://goo.gl/omhUioTarla Dalal App: http://www.tarladalal.com/free-recipe-app.aspxFacebook: http://www.facebook.com/pages/TarlaDalal/207464147348YouTube Channel: http://www.youtube.com/user/TarlaDalalsKitchen/featuredPinterest: http://www.pinterest.com/tarladalal/Google Plus: https://plus.google.com/107883620848727803776Twitter: https://twitter.com/Tarla_DalalTarla Dalal Blogspot: http://tarladalal.blogspot.in/Rajgira Paneer ParathaA sumptuous recipe that is sure to satiate you even on a fasting day! Here, wholesome rajgira parathas are stuffed with a succulent mixture of grated paneer perked up with green chillies, lemon juice and coriander. What makes this Rajgira Paneer Paratha very appealing is that the rotis are made of a dough of rajgira flour and potatoes, which gives them a unique texture that is soft yet crisp.Preparation Time: 15 minutes. Cooking Time: 25 minutes. Makes 8 parathas.1 cup rajgira flour¼ cup boiled, peeled and mashed potatoes½ tsp freshly ground black pepper (kalimirch)Rock salt (sendha namak) to tasteRajgira flour for rollingOil for cookingTo be mixed into a stuffing1 cup fresh thickly grated paneer (cottage cheese)2 tsp finely chopped green chillies½ tsp lemon juice½ tsp powdered sugar2 tsp finely chopped coriander (dhania)Rock salt (sendha namak) to tasteFor servingGreen chutneyFresh curds (dahi)1. Divide the stuffing into 8 equal portions and keep aside.2. Combine the rajgira flour, potatoes, pepper powder and rock salt in a bowl and knead into a semi-soft dough using enough water.3. Divide the dough into 8 equal portions.4. Roll out a portion of the dough into a 75 mm. (3”) diameter circle, using a little rajgira flour for rolling.5. Place a portion of the stuffing in the centre of the circle, bring the edges in the centre and seal tightly.6. Roll out again into a 100 mm. (4”) diameter circle, using a little rajgira flour for rolling.7. Heat a non-stick tava (griddle) and cook the paratha, using a little oil, till it turns golden brown in colour from both the sides.8. Repeat steps 4 to 7 to make 7 more parathas.Serve hot with green chutney and fresh curds.