Stuffed parathas form an important part of the traditional north indian breakfast. Here I share the authentic recipe of paneer parathas again cooked by Rajneet ;)
Method
1. Knead a soft dough with 2 cups of whole wheat flour and cover it with a wet muslin cloth and set aside for 10 mins.
2. Till then prepare the filling with grated paneer (200 gms). If paneer is hard thaw it before using and squeeze the excess water. I just crumble the paneer with hands in stead of grating as it is very soft.
3. Finely chop 2 large onions, 2 green chillies, 2 tsp corainder leaves and grate 1 inch piece of ginger and add it to the paneer.
4. Now add 1 tsp red chilly powder, 1 tsp cumin powder, ½ tsp coriander powder, ½ tsp dry mango powder and a pinch of ajwain (optional) and salt. Mix properly and divide this filling into 5 equal parts.
5. Here for one paratha use almost twice the dough used for making chapatti. Flatten the ball, add little flour and roll it to half the size of chapatti with edges thinner than the centre and apply 2-3 drops of oil esp at the edges.
6. Put one part of the filling in the centre and gather the edges to cover the filling making a larger ball this time.
7. With little flour roll out the paratha uniformly and put it on the hot tava and cook it on medium flame.
8. When one side is completely cooked flip the paratha to cook the other side and apply oil / ghee on both the sides before removing it from the tava.
9. Repeat this procedure to make the remaining parathas and serve it with curd and pickle.
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