Wednesday, 8 October 2014


Paneer Parantha


For Dough:
whole-wheat flour  (Aata)              -1 1/2 cups
All Purpose Flour (Maida)             -1/2 cup          
Salt                                                 -to taste
Water                                             -as required
Oil                                                  -1/2 tspoon

For Filling:
Paneer (Indian Cottage Cheese)         -2 cups crumbled / grated
Amchoor (Raw mango powder)         -1/2 tspoon
Cumin seeds                                       -1 tsp (lightly roasted optional)
Salt                                                     -to taste
Fresh Coriander leaves                      -1/4 cup finely chopped
Green chillies                                     -2 finely chopped
Ghee (clarified butter)                       -to pan-fry parathas


Mix all the ingredients listed for dough. now knead it all to a smooth and pliable dough and keep aside for an hour.
Meanwhile mix Paner, Amchoor, Cumin seeds, Salt, Fresh Coriander, green chillies together to make filling of Parantha. Mix it all well.
Divide the dough into equal sized balls. I made 6 paranthas in this quantity, as I serve them in two pieces.
Flour a clean surface and roll each ball into a circle of 3".
Put about 1 to 1 1/2 tablespoon of the paneer mixture into the center of the circle and fold / pinch the edges over to cover the filling completely. Gently press to seal the filled balls.
Heat a heavy skillet on medium high heat. sprinkle 2 drops of water if it crackles , skillet is ready to cook paranthas.
Roll the filled balls on flat surface with dry whole wheat flour, it will be easy or parantha will stick to the surface. While rolling keep the sealed side of filled ball on top. Roll it gently to make an about 6" parantha or the size you like.
Put the rolled paratha on the skillet. After a few seconds, the paratha will start to change color and puff up. Flip the paratha over. You can see the golden-brown spots on it.
After a few seconds, spread half teaspoon of oil over the paratha. Flip it again and lightly press to let it puff a bit. Keep Flipping it and pressing it until both sides are golden brown.
Repeat the same process with remaining filled balls. Cool the parathas on a wire rack / tray so they don’t get soggy.
Serve the Paranthas with Yogurt or Chutney (your taste). I served it with Boondi Raita and Tomato Chutney.

Note: wrap the paranthas into aluminum foil and store in a covered container.
For later use, parathas can be frozen (wrapped in aluminum foil) for a month.  Re-heat in a skillet or toaster.

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