Paneer Parathas
Paneer also known as cottage cheese is used in
a variety of dishes world over. It forms a part
of salads, main course dishes and even
desserts in the form of cream cheese. Known
as the indian cheese, paneer is one of the most
versatile ingredients available for cooking.
Women in punjab make their own paneer by
adding curds to milk thus making it curdle. This
paneer can then be grated or crumbled and
combined with a blend of subtle masalas making
it an ideal stuffing for a parathas. Make these
delicious parathas for your family or guests
and watch them disappear in a jiffy.
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Makes 5 parathas
Ingredients
For The Dough
3/4 cup whole wheat flour (gehun ka atta)
3/4 cup plain flour (maida)
2 tsp oil
salt to taste
To Be Mixed Into A Stuffing
1 1/2 cups grated paneer (cottage cheese)
2 tbsp finely chopped coriander (dhania)
2 tsp finely chopped green chillies
1/2 tsp dried mango powder (amchur)
salt to taste
1/2 tsp chilli powder
Other Ingredients
whole wheat (gehun) flour
ghee for greasing and cooking
For Serving
curds
Method
For the dough
1. Combine all the ingredients and knead into a
soft, smooth dough using enough water.
2. Keep aside for 30 minutes.
How to proceed
1. Divide the dough and stuffing into 5 equal
portions.
2. Roll out one portion of the dough into a
circle of 75 mm. (3") diameter using whole
wheat flour for rolling.
3. Place one portion of the stuffing in the
centre of the circle. Bring together all the
sides in the centre and seal tightly.
4. Roll out again into a circle of 125 mm. (5") in
diameter, using whole wheat flour for rolling.
5. Cook on a hot tava (griddle), using a little oil,
till both sides are golden brown in colour.
6. Repeat with the remaining dough and stuffing
to make 4 more parathas.
7. Serve hot with curds.
