Ingredients
For paratha dough
- 2 cups of wholewheat flour
- 2 tbsp of oil
- Water as required for kneading
- Salt to taste
- Wheat flour for dusting parathas
For stuffing
- 250g grated/crumbled Paneer/cottage cheese
- 1 medium sized onion chopped
- 1/2 tsp ginger paste
- 1/2 tsp garlic paste
- 1/2 tsp garam masala
- 1/2 tsp kashmiri chilli/paprika powder
- 1/2 tsp aamchur/dry mango powder
- 2 green chilly finely chopped
- 1/4 cup chopped coriander leaves
- Salt to taste
- 2 tbsp of vegetable/sunflower oil
Method
For kneading paratha dough
1. In a large bowl, take 2 cups of wholewheat flour. Add salt and oil. Mix well.
2. Add water and knead well until smooth.
3. Rest for 20 minutes.
Preparing paneer stuffing
1. Heat a pan. Add 2 tbsp of oil.
2. Add 1/2 tsp of ginger paste 1/2 tsp of garlic paste and 2 chopped green chillies. Add the chopped onion. Saute for 5 minutes.
3. Reduce the heat. Add 1/2 tsp of kashmiri chilli powder, 1/2 tsp of garam masala and 1/2 tsp of aamchur powder. Mix well. Saute for a minute.
4. Add salt, grated/crumbled paneer and chopped coriander leaves. Mix well.
5. Remove from heat.
Assembling & Roasting
1. Divide the dough into medium sized balls.
2. Take one ball and roll it as we do for chapathi.
3. Place the stuffing in the center(2-3 tbsp).
4. Start pleating and pinch to seal the edges. Remove the excess dough.
6. Gently press the ball. Sprinkle some flour and roll it again.
7. Heat a pan. Once it is hot, place the rolled paratha. Cook the side for 1-2 minutes. Flip over.
8. Cook the other side for 1-2 minutes. Apply some ghee/oil on both sides.
9. Gently press the paratha with a spatula. Cook until both sides have golden brown spots on them.
10. Repeat the same with the remaining dough.
Notes
Adjust the spice level as per your taste.
You can make 6-7 parathas with the above measurements.
