Paneer Paratha

It is a tempting and healthy shallow cooked Indian bread full of tasteful paneer primarily based gently spiced mixture. the key of delicious paneer stuffed paratha ready by this direction lies in its absolutely balanced mixture of grated paneer, recent coriander and mint leaves, hot pepper and spices which provides good quantity of not too spicy, tasteful style. Butter laced paneer paratha and thick curd is simply heaven.

Paneer Paratha

Ingredients:---

For Dough:---

1. 1½ cups + 1/2 cup Wheat Flour
2. 3 teaspoons + for shallow frying Oil
3. Salt

For Stuffing:---

1. 3/4 cup grated or fragmented Paneer (cottage cheese)
2. 1/2 cup poached and grated Potato
3. 2 inexperienced Chillies, finely cut
4. 1 teaspoon grated Ginger
5. 2 tablespoons finely cut Coriander Leaves
6. 1/2 teaspoon cooked Cumin Powder
7. 1/2 teaspoon Red chili Powder
8. 1/2 teaspoon Garam Masala
9. 1 tablespoon cut Mint Leaves
10. 1 teaspoon juice
11. Salt

Directions:---

Preparing Stuffing:---

• Combine grated paneer and grated potato in an exceedingly medium size bowl. check that that there are not any potato lumps, as they're going to tear the dough whereas rolling. Add sliced inexperienced chillies, grated ginger, sliced coriander leaves, roast cumin powder, red chile powder, garam masala, sliced mint leaves, juice and salt.
• Mix all ingredients properly and prepare filling (stuffing).

Making Paneer Paratha:---

1. Divide dough into half-dozen equal components and provides them a form of ball. Take one dough ball, press it between your palms or on rolling board to form a flat pattie. Take 1/2 cup dry flour in an exceedingly plate and coat every pattie on each side.
2. Place dough pattie on rolling board/roti creating board (chakla) and roll it out mistreatment kitchen utensil into a thick circle of approx. 4-5 in. diameter. Put approx. two tablespoons stuffing within the center, wrap it with sides of circle, seal the sides and once more provides it a form of ball.
3. Press stuffed ball on rolling board and coat it with dry flour.
4. Roll it out gently into 1/4 in. thick circular paratha of 6-7 in. diameter (like roti or chapati).
5. Place it on a heated tava/griddle and cook over medium flame.
6. When little bubbles starts to rise on the surface, flip it the other way up and cut back flame to low. unfold 1/2 teaspoon oil around its surface with the assistance of spatula or spoon and cook for approx thirty seconds.
7. Flip once more and unfold 1/2 teaspoon oil around its surface. Gently press within the center with spatula and cook for 30-40 seconds over medium flame. Repeat flip and cook method till golden brown spots seem on each side.
8. Transfer it to plate and unfold some butter. Follow identical method for remaining dough balls and serve them with pickle and onion side dish.