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

Post a Comment

Popular posts from this blog

Chicken Biryani in Rice cooker

-
Image
I bought a new rice cooker few days back and since then haven't stopped experimenting on it. I used to think its just for cooking rice or steaming meat and veggies. I went through the whole recipe book that came along with it but ended with nothing. It has great recipes but they are not exactly what we prefer to eat. So I did a little research on my own. I have always made biryani the same way layering the half cooked chicken and half cooked rice and cook it over the heater in a cover pot. But most of the time I ended up with a small of portion of the masala, chicken and rice burning .So would go to a restaurant and eat briyani rather than going through all the trouble. After buying the rice cooker I decided to give chicken biryani one more shot in the rice cooker. I thought what the heck it can't be any worst :) And I am glad that I tried. It turned out amazing. It had every thing one looks for in a good biryani, aroma, flavor and juicy chicken. So here we go... Ingredients: C...
Read more

Green Papaya Curry

-
Image
The unripe green papaya can be eaten cooked, usually in curries, salads, and stews. Green papaya is used in Southeast Asian cooking, both raw and cooked.  Papaya fruit is a rich source of nutrients such as provitamin A carotenoids, vitamin C, B vitamins, lycopene, dietary minerals and dietary fibre.  Back at my mom's place we had a big garden where she used to grow all types of vegetables, Papaya, Banana, Tomato, green chillies and the list go on and on. If you have ever grown a papaya you know its like never ending fruits and there is always so much you can eat. Mostly my Mom would pick them before they are ripe and use them in santula or dalma. Here I am sharing the santula recipe that uses green papaya. Ingredients: Papaya: 1 medium cut in small cubes Potato: 1 small cut into cubes. Cumin seeds: 1tsp Green Chilli: 1-2 cut length wise. Tomato: 1 small cut into cubes. Turmeric Powder: 1 tsp Roasted cumin and red cilli Powder: 1 tsp (Look for the recipe...
Read more

Anda Tarkari (Egg Curry)

-
Image
As promised here I am with the recipe for egg curry or as we say anda aloo jhola. Ingredients: Eggs: 4 boiled Potato: 1 large cut into 4-6 pieces Tomato: 1 medium finely chopped Onion: 1 medium finely chopped Ginger Garlic paste: 2 tbsp Red Chilli Powder: 1 tbsp Turmeric Powder: 1 tbsp Cumin Powder: 1/2 tbsp Coriander Powder: 1 tbsp Cinnamon Stick: 1/2 inch Whole cardamon : 4 Salt: as per taste Sugar: a pinch Bay Leaf:1 Oil: 3 tsp Procedure: In a pan heat 1 tsp of oil. Fry the potato chunks till slightly golden all sides. Peel the boiled eggs and sprinkle a pinch of turmeric powder on them, mix well and fry in the same pan as potatoes till slightly golden all over. Remove form heat at keep aside. In a deep kadhai or pan heat rest of the oil and add a pinch of sugar. As the sugar starts to caramelize add the bay leaf and chopped onion with a pinch of salt and cook till onion turn golden brown. Add red chilli powder and cook till the raw smell is gone. Add ...
Read more