PANEER PARATHA

Ingredients

Paneer - 2 cups
Green chilli - 3
Coriander leaves
chopped - 2 tblsp
Ajwain - 1/2 tsp
Garam masala powder - 1/2 tsp
Salt - As needed

For the dough

Atta/ wheat flour - 1 cup
Oil (optional) - 1 tsp
Water & salt - As needed


Method

  1. Mix flour, salt, oil(if needed) and water to make a soft pliable dough (not sticky). Let it set as you prepare the stuffing.
  2. Defrost paneer (or keep immersed in hot water until soft), make sure there is no water, drain completely.  Crumble it with hand or like me in mixer. In a mixing bowl, mix crumbled paneer with garam masala, salt, ajwain, green chilli, coriander leaves.
  3. Make 6 equal balls. Knead the dough to make it smooth. Make equal sized balls out of the dough too.
  4. Roll the dough into medium circle and keep the paneer stuffing and pinch all the edges towards the centre.
  5. Flatten the dough with hands, and roll out to thick parathas.
  6. Heat tawa and drizzle some oil. Cook the parathas on both sides over medium flame. Press gently to ensure even cooking while its getting cooked.

Notes

    • Make sure that there is no water in paneer when you use frozen paneer. I keep out the paneer 1 hour before I am going to prepare. You can follow any method to defrost paneer, only that there should not be any water. Otherwise, rolling might be difficult.
    • You can use red chilli powder in place of green chillies.
    • Make sure the dough is soft and pliable. And also both the dough and the stuffing should be in right consistency.  If any one is too tight or watery, the parathas may not come out in shape.
Serve hot with dahi (plain yoghurt/ curd) and pickle.

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