Stuffed Paneer & Carrot Kuttu Ka Cheela

Stuffed Paneer & Carrot Kuttu Ka Cheela

IMG_7938_FotorHappy Navratri to all my readers. Navratri is a Hindu festival of worship and dance. The word Navratri literally means nine nights in Sanskrit; Nava meaning Nine and Ratri meaning nights. During these nine nights and ten days, nine forms of shakti/Devi i.e. female divinity are worshipped.Navratri fasting is done by majority of people in all over India.
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People, who observe fast, follow a special diet for Navtratri, which is grain/alcohol/non-veg/common salt free. Only limited food items are considered for eating during navratras.Today was the first day of Navratri and I prepared Stuffed Paneer & Carrot Kuttu ka cheela.

IMG_7931_Fotor Kuttu means Buckwheat,a fruit seed that is related to rhubarb and sorrel making it a suitable substitute for grains for people who are sensitive to wheat or other grains that contain gluten. During Navratri Fast people consume buckwheat flour as it is considered very good for health.Buckwheat flour is a high fiber, high protein alternative to white flour. It is also higher in many essential vitamins and minerals than white flour.

 

Incorporation of buckwheat into the diet could help provide a safe, easy and inexpensive way to lower glucose levels and reduce the risk of complications associated with the disease, including heart, nerve, and kidney problems

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Here is the recipe of this nutritious Cheela:-

STUFFED PANEER & CARROT KUTTU KA CHEELA

  • Servings: 4
  • Time: 20minutes
  • Difficulty: easy
  • Print

INGREDIENTS

Buckwheat flour- 1 cup
About 1.5 cups water
Rock salt ( sendha Namak)- to taste
Black Pepper Powder- 1/2 tsp.
Low Fat Paneer- 1/2 cup shredded
Shredded Carrots- 1/2 cup
Chopped Green chili- 1
Chopped Cilantro- 1 tbsp.
Oil for brushing – 2 tsp.

METHOD

  • In a bowl mix paneer, carrots , green chili, cilantro, rosk salt and pepper. Mix well.
  • In another bowl mix water and Kuttu ka Atta and mix well so that no lumps are formed. Add salt and pepper and mix again to make a smooth batter.
  • Preheat your non stick skillet over medium-low heat and brush with 1½ teaspoons of oil. Give the batter a light swirl with a spoon in case the buckwheat is starting to separate from the liquid.
  • Take a table spoon and scoop the batter onto the warm skillet. Spread it onto the pan in a circular shape just like you make Pancakes or dosa.
  • Cook for 2 to 3 minutes until small bubbles form on the surface of the pancakes (you’ll know it’s ready to flip when it is matte instead of glossy), and flip. Cook on the opposite sides for 1 to 2 minutes, or until golden brown.
  • Put the stuffing in the center and fold it into half. Serve with chutney, yogurt or a cup of hot tea and enjoy!!

Thanks,
Swati,



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