Paneer is versatile, there are
wide variety of dishes in Indian cuisines which use paneer as main
ingredient. When paneer is used in making stuffed parathas, the dish
that comes out tastes delicious. A healthy Indian breakfast with perfect
blend of spices. You will feel full till the next meal. Here’s the
recipe.
Preparation Time:10 minutes
Cooking Time:15 minutes
Servings: makes 5 parathas
Ingredients:
- 1.5 cups wheat flour (for making dough)
- 1/2 cup wheat flour (for dusting)
- 2 tbsp oil
- 250g cottage cheese (paneer) (grated)
- 1 small-sized potato (boiled and grated) (optional)
- 2 green chillies (finely chopped)
- 2 tbsp coriander leaves (finely chopped)
- 1 tsp ginger (grated)
- 1/2 tsp roasted cumin (powdered)
- 1/2 tsp garam masala
- salt according to taste
- 1/2 bowl oil (for shallow frying)
Preparation Instructions:
- Mix 1.5 cups wheat flour, 2 tsp oil and little salt in a bowl. Knead it into a soft dough using water. Cover the dough with a cotton cloth and set it aside for 15 minutes.
- Meanwhile, mix grated paneer and grated potato in a bowl and add green chillies, coriander leaves, ginger, cumin powder, garam masala and salt (some salt is also added to the dough). Mix well. The stuffing is ready. Divide it into 5 equal parts.
- Divide the dough into 5 equal balls. Take a dough ball, make a pattie from it, put the stuffing in centre and wrap it from sides to make a ball. Seal it properly.
- Again make a pattie of the stuffed ball and roll it gently into a round-shaped paratha.
- Heat a tawa and place the paratha on it. When bubbles appear, flip it, apply oil and cook for 30 seconds on medium flame. Repeat the oil-flip-cook process and take out the paratha from the tawa.
- Make all parathas in the similar way and serve with butter, tea, curd and pickle.
Tips:
- As salt is used both in dough and stuffing, adjust it accordingly.
- You can also make exclusive paneer paratha by not mixing potato.
