Empty My Fridge
Paneer Paratha
Ingredients
- Flour2 cups
- Salt¾ tsp
- Oil1 tbsp
- Ghee2–3 tbsp
- Paneer250 g
- Cilantro3 tbsp
- Chili pepper1–2
- Chili powder½–¾ tsp
- Garam masala¾–1 tsp
- Cumin · roasted powder¾ tsp
- Mango powder½–¾ tsp
- Ginger powder⅓ tsp
- Carom seed¼–½ tsp
- Fenugreek1 tbsp
Instructions
- Put the flour, salt, oil and ½ cup water in a large bowl. Mix, adding more water as needed, to make a soft, non-sticky dough. Cover and rest for 20 minutes or until the filling is ready.
- Mix the grated paneer, salt, herbs and all the spices in a bowl. Taste and adjust the salt and spices, then divide the filling into 8 portions.
- Divide the dough into 8 portions and roll each into a ball. Keep covered. Dip a ball in flour, then shape it into a 5-inch disc or small cup.
- Place a portion of filling in the centre, then bring the edges up and over it and pinch them firmly closed. Dust off excess flour.
- Roll each stuffed disc gently to an even thickness, turning it a little every 4 to 6 rolls and dusting with flour only as needed. Stack the rolled parathas on a dry surface.
- Heat a tawa or griddle until hot. Cook each paratha for 2 to 3 minutes, flip, and cook 2 minutes more. Drizzle with ghee or oil, flip again, and smear ghee on the other side. Press the edges down and cook until golden to light brown spots appear.
- Stack the cooked parathas on a plate, top with butter, and serve hot.
Summarized from Swasthi's Recipes's video. Watch it for the details.
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