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Paneer Paratha

Here is another breakfast item that can be prepared ahead of time and cooked when you are ready to eat. 

Ingredients:

Dough:

  1. Whole Wheat flour: 1 cup
  2. Water : 1/2 cup (more as needed)
  3. Salt: pinch

Filling:

  1. Paneer : 1 cub grated
  2. onion: 1 small finely chopped
  3. Salt : to taste
  4. Red Chilli powder : 1/2 tsp (more depending on how spicy you like)
  5. Green Chilli: 2-3 finely chopped
  6. Coriander powder: 1/2 tsp
  7. Cumin powder: 1/2 tsp
  8. Coriander Leaves : 1 tsp (finely Chopped)

We would also need:
Dry flour and some extra oil for roiling and making the paratha.

Procedure
For the dough mix flour, salt and water together and knit into a nice soft dough.
Cover it with a damp cloth and keep for 10-15 mins before using for parathas.
For the stuffing
Mix all the ingredients well.
At this point we can taste for flavor and add salt if required.
Making the Paratha:
Divide the dough and stuffing into 6 equal parts. The stuffing balls should be about 1 1/2 times larger than the dough balls.
Roll the dough into 3 inch diameter circles. Place the stuffing in the center. Seal by pulling the edges of the rolled dough together to make a ball. Proceed to make all six balls.
Let them settle for 3 to 4 minutes before rolling them.Heat the skillet on medium high.
To make it easier to roll the balls, first roll them in dry whole-wheat flour.Lightly press the ball on the sealed side and keep it on the topside when rolling. Roll the ball light handed in to 6-inch circles. Whenever the dough sticks to the rolling pin or rolling surface, lightly sprinkle dry whole-wheat flour on both sides of the semi-rolled paratha.
Place the paratha over the skillet. After a few seconds you will see the paratha change color and puff in different places. Then flip the paratha over. You should see some golden-brown spots on the topside. After a few seconds, spread 1 teaspoon of oil on the paratha. Again, flip the paratha and lightly press the puffed areas with a spatula.Flip again and press with the spatula making sure the paratha is golden-brown on both sides.

Serve it hot with little dab of of butter on it and a cup of curd on side :)
And enjoy.
If preparing for a day when you don't eat onion garlic, just skip the onion in the recipe and enjoy.

Till then happy Blogging
Rakhee

Comments

  1. I thought about trying this recipe but it looked complicated so I just ordered it form restaurant. Result was a solid and taste is like wow. chowringhee satya niketan menu

    ReplyDelete

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