PANEER STUFFED PARATHA

Paneer stuffed paratha, a popular North Indian cuisine made with whole wheat flour dough and stuffed with spiced grated paneer. Served with curd, pickle & utterly butterly delicious Amul Butter. Do check out on my designer paratha studded with pretty flowers.

Ingredients:

For Paratha:

· Wheat flour – 2 cups

· Oil - 2 tsp

· Salt to taste

· Water as required

· Ghee for shallow frying

For Paneer Filling:

· Paneer - 300 gm

· Onions - 1 medium size (finely chopped)

· Ginger garlic paste - 1 tbsp

· Green chillies - 1-2 nos. (chopped)

· Coriander leaves - 2 tbsp (chopped)

· Mint leaves - 2 tbsp (chopped)

· Red chilli powder – 1.5 tsp

· Coriander powder - 1 tbsp

· Kasuri methi - 1 tsp

· Ajwain - 1 tsp

· Salt to taste

Method:

For Paneer Filling:

· Take a bowl and crumble the paneer, add onions, green chillies, ginger garlic paste, coriander and mint leaves, coriander powder, chilli powder, kasuri methi, Ajwain and salt.

· Mix & combine well, keep it aside for later use.

For Paratha:

· Mix salt and oil with wheat flour and add water as required to knead a soft dough.

· Apply oil on the dough to prevent it from drying and cover it with a damp cloth.

· Let the dough rest for 10-15 minutes.

· Knead once again after giving rest and divide into small equal dough balls, coat with dry flour and flatten it into thick chapati using a rolling pin or your hands.

· Now fill a spoonful of paneer mixture or more as you require in the centre and make a ball.

· Now roll the ball in the dry flour and start rolling it lightly.

· Take a tawa and keep it on medium heat and grease the tawa with ghee, cook the paratha on both sides until brown spots appear.

· Apply some more ghee, flip and cook again on both the sides.

· Paneer paratha is ready to be served, serve hot by topping it with a blob of butter along with chilled curd or chutney of your preference.

*** You can also fill a spoonful of paneer mixture or more as you require and spread on the paratha surface. Place another chapati over it of the same size and thickness and seal the ends by pressing it with your fingers. Dust the paratha with little dry flour once again and roll it.