Parathas are the most popular breakfast item all over North India. A variety of them are prepared from the plain paratha to parathas stuffed with veggies and also with paneer. I have posted an aloo Paratha and also one with onions which is called Koki in this website. Today posting a paratha stuffed with paneer.
1/2 kg wheat flour
300 gms paneer finely grated
1 large onion finely chopped
7 green chillies
2 inch piece of ginger
4 tbsps finely chopped coriander leaves
1 heaped tbsp coriander powder
1 tsp cumin powder
1/2 tsp chilly powder
1/2 tsp anardana powder/ amchur/ lemon juice
A large pinch of garam masala
1 tbsp oil to bind the dough
Ghee for roasting the parathas.
Take the wheat flour in a bowl. Add salt as required and bind it to a soft smooth dough with water. Knead the dough for ten minutes. Drizzle a tbsp of oil, pat it over the dough, cover and keep aside for a minimum of half an hour. This helps gluten formation. In the meanwhile make a coarse paste of the green chillies and ginger and tip it into a bowl. Drop in the grated paneer, coriander, cumin and chilly powders, anardana or amchur powder, salt and a pinch of garam masala. If you do not have amchur or anardana a squeeze of lemon works equally well. Add the onions and coriander leaves and mix thoroughly.
Knead the dough again for a couple of minutes and make ten or twelve equal sized balls depending on how large you want the parathe to be. I prefer mine medium sized so made twelve balls. Divide the filling too into twelve equal parts.
Take a ball of dough and dust it with flour. Roll it to a three inch sized circle. Take one portion of the filling and place it in the centre. Cover it by bringing the edges of the rolled dough together. Dust it with flour and roll it into a six inch diameter circle. The parathas are never rolled thin as there is a chance of the stuffing spilling out. Always roll with a light hand. Heat a skillet/ tava and place the paratha gently on the tava. As soon as you see bubbles appearing , flip the paratha. Drizzle with ghee or butter. Flip. Apply butter or ghee to the other side as well. Roast till it takes on a golden brown hue. Serve hot with curd, raita and pickle.
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