Recipe – Paneer Paratha / Cottage cheese stuffed wheat tortilla

Aviary Photo_131509292932809256

Prep Time: 15 Minutes

Cook Time: 25 Minutes

Serves: 6 Paranthas

Ingredients

  • Whole wheat Flour (Aata): 2 Cup
  • Water: As required
  • Paneer: Grated or crumbled, ¾ cup
  • Green chili: 1, finely chopped or crushed
  • Ginger: 1/2 teaspoon finely chopped or crushed
  • Cumin seeds: ¼ teaspoon
  • Salt: ½ Teaspoon or to taste
  • Garam masala Powder: ¼ Teaspoon
  • Cumin Powder: ¼ Teaspoon
  • Red chili powder: ¼ Teaspoon
  • Aamchur Powder: ¼ Teaspoon
  • Coriander leaves: 1 tablespoon
  • Oil / ghee / butter: To roast the parathas

Method

  • Using wheat flour and water knead a soft dough. Add 1 teaspoon oil and knead again. Cover the dough with a wet cloth and keep aside.
  • Grate or Crumble the paneer. Add ginger, chili, salt, garam masala powder, cumin powder, red chili powder, aamchur powder, coriander leaves and mix well. Using 1/2 tablespoon of oil / ghee, make a smooth dough. Divide the dough in 6 equal portions.
  • Take the wheat dough and divide into 6 portions.
  • Roll out wheat ball to small 2-3-inch diameter circles, add a portion of prepared paneer stuffing in the center, seal the edges and lightly roll out into 4-5 inch diameter circle. Sprinkle little dry wheat flour as and whenever needed to roll the paratha.
  • Heat a non-stick tawa. Place the prepared parantha on it, flip after 30 seconds, add little oil/butter/ghee, flip again after 30 seconds, spread little oil/butter/ghee. Roast till both sides are done evenly with golden brown spots (not black).

Cook’s Note

  • You may roast the paneer stuff using 1 tablespoon oil for 6-7 minutes in medium heat.
  • You may use homemade fresh chhena instead of store brought paneer. Visit: Chhena Recipe
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