Paneer Parantha

Ingredients

2 cups atta (wheat flour)
1 cup fresh homemade paneer, crumbled (We can use paneer from market too and can mash it)
1 1/2 tbsp coriander leaves, chopped
4 green chillies, minced
1 medium Onion -chopped
1 tsp Ajwain
1/2 tsp Garam masala
Salt to taste
1/2 a stick of butter
Ghee or, Oil for greasing the paranthas
Water – to knead dough

Method

1. Combine together the paneer(mashed or, crumbled),onion,green chillies, coriander leaves, ajwain, garam masala and salt to taste. Set aside.
2. Knead a smooth dough with the wheat flour, melted butter, some hot water and salt to taste.
3. Make small round balls of the dough.
4. Flatten each round, put a tablespoon of paneer filling in the center. Cover the filling by gathering the edges. Press on the floured board and roll out into a round parantha with a rolling pin.
5. Repeat for the rest of the dough.
6. Put the parantha on a preheated tava on a medium flame. Turn it to the other side for 1-2 minutes. After a minute apply ghee or, butter around the edges and turn again. Fry both sides till brown patches appear.
7. Serve hot with a dollop of butter, tomato sauce, raitha, achar or, plain curd.

Note: Any leftover stuffing can be refrigerated for future use. Will keep good if stored well for about 2-3 days.

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Technorati Tags: indian cuisine, Indian recipes, paneer parantha, Quick Indian breakfast, Quick Indian vegetarian breakfast, stuffed parantha

2 Responses to “Paneer Parantha”

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