Keto Flour Introduction
Janhvi Kapoor has unveiled her love for keto paneer paratha, a healthier spin on a traditional Indian food. The actress shared the recipe during the promotion
of her film, "Param Sundari," on "The Great Indian Kapil Show." The base of this recipe is a blend of keto-friendly flour, like almond or flaxseed flour, rather than conventional wheat flour. Kapoor emphasizes the nutritional benefits of using these flours. She states that almond and flaxseed flours are whole grains, gluten-free, and packed with calcium, amino acids, and vitamin D. The paratha also includes paneer, or Indian cheese, which is a significant source of calcium and protein, supporting overall health and well-being. This healthier version of paneer paratha is perfect for a high-protein breakfast or lunch, according to nutritionist Nmami Agarwal. The paratha contains paneer, green chillies, mint leaves, cumin powder, salt, and olive oil.
Dough Preparation Steps
The initial step in preparing Janhvi Kapoor’s keto paneer paratha is the dough. Mix keto flour (almond or flaxseed) and whole wheat flour. Knead the mixture for a few minutes until it is smooth and elastic. Add a teaspoon of olive oil to the dough and knead again. Cover the dough and allow it to rest while preparing the filling. This sets the foundation for the paratha, ensuring it has the right texture and is easy to work with. The resting period allows the gluten in the wheat flour to relax, making the paratha more pliable. The olive oil also contributes to the dough’s softness and enhances the flavor. These preparation steps are essential to getting the right texture for the paratha.
Paneer Filling Details
Next, prepare the paneer filling. Combine grated paneer, finely chopped green chilies, mint leaves, salt, and cumin powder in a mixing bowl. Mix these ingredients well to ensure even distribution of flavors. This filling is what gives the paratha its distinct taste. The combination of ingredients provides a balance of creaminess from the paneer, a slight kick from the green chilies, and a refreshing touch from the mint leaves. The cumin powder adds a subtle earthiness, while salt enhances all the flavors. Combining these ingredients creates a flavorful filling to be added into the paratha.
Rolling and Cooking
After preparing the filling, divide the paneer mixture into equal portions. Then, begin assembling the parathas. Flatten the dough with your fingers on a flat surface. Place a portion of the paneer filling in the center, gather the sides of the paratha dough, and bring them together to seal the filling inside. Remove any excess dough. Press the filled paratha gently. Dust the filled dough with flour and roll it out carefully until it is of the desired thickness. Repeat these steps with the remaining portions of the dough and filling. The final step is cooking the paratha. Preheat a skillet over medium heat and lightly grease it with oil. Place the filled paratha on the skillet. Cook it on medium heat for 30 to 45 seconds, then flip it. Spread a little oil on the paratha while pressing it to ensure it cooks evenly on both sides. Flip it a couple of times until it's fully cooked on both sides. Serve it hot.
