Friday, January 22, 2010

Paneer Paratha

For dough
2-3 cup Wheat flour
Salt to taste

Mix Flour, Salt, Oil. Add warm water and mix into firm dough. Cover and set aside for atleast 15mins.
For the stuffing:
Paneer - 14 oz, grated
Salt - to taste
Chaat Masala - 1/2 tsp
Roasted Cumin Powder - 1/2 tsp
Red Chili Powder - to taste
Green Chilies - 2, finely chopped
Cilantro/Coriander - 5 sprigs, finely chopped
Oil - for pan frying
To the grated Paneer, add Salt, Chaat Masala, Roasted Cumin Powder, Red Chili Powder, Green Chilies and Cilantro /Coriander. Mix well.
To Make paratha:
Divide dough and paneer mixture into 4 portions. Using a little dry flour, roll out the dough ball into a small portion
Place one portion of the paneer mixture in the middle of the dough.
Pull up sides of the dough around the paneer. Pinch the dough at the top to seal the ball. Flatten the stuffed dough and dip into dry flour to coat all sides
Roll out into a larger disc - continuing to dip into dry flour to prevent sticking. Place paratha on a hot tava/skillet and cook until bubbles start to appear on the top. Flip the paratha over and cook for another minute.

Drizzle a little Oil on both the sides of the paratha and spread to coat evenly. Flip the paratha over and press gently with a spatula on all sides. Cook paratha until the appearance of raw dough is gone.
Remove paratha from the tava and continue with remaining parathas. Serve hot with any raita or with pickle.

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