We live parathas as they are one plate wholesome meal when served with raita and some pickle. We usually make them for lunch and love it when it is served hot.
This paratha is made with paneer and spices as the filling. It is surely a hit with the kids as it is very mild in flavor.
I usually make them in my lodge cast iron skillet.
Makes 10 paratha
Ingredients Required:
For the filling:
Crumbled or grated paneer - 2 cups
Onion - 1 cup finely chopped
Tomato - 1/2 cup finely chopped
Bell pepper - 1/4 cup finely chopped
Green chilli - 1 finely chopped
Ginger garlic paste - 1 tblsp
Turmeric powder - 1 tsp
Chilli Powder - 1/2 tsp
Cumin seeds - 1 tsp
Oil/ghee - 1 tblsp
Curd - 1 tblsp, whisked
Salt - 1 tsp
Chopped cilantro - 1 tblsp
For the dough:
Wheat flour - 2.5 cups
Oil - 1 tblsp
Salt - 1 tsp
Ghee - 1 tsp
For cooking :
Ghee as required
How to make:
Filling:
In a pan, add the ghee or oil on medium heat.
When hot add the cumin seeds and onion.
Saute till the onions are golden and then add the ginger garlic paste.
Saute well and add the tomato.
Add the salt, turmeric powder and chilli powder.
Saute well till the oil oozes out.
Add the bell pepper and saute till well cooked.
Add the crumbled paneer and mix well.
Add the whisked curd and mix well to bring the Bhurji together.
Remove from heat, garnish with finely chopped cilantro and set aside to cool.
Dough:
In a mixing bowl, add the wheat flour, salt and oil. Crumble well.
Slowly add water and start kneading the dough.
Usually takes 1.25 cups of water for 2.5 cups of flour.
Knead well for 5 minutes till you get a stiff dough.
Apply some ghee on top and let the dough rest for 30 minutes.
Paratha:
Divide the dough into 10 equal portions and roll them out to smooth balls.
Divide the filling into 10 portions. The filling portion should be more than the dough.
Take a ball of dough and dust with flour.
Roll into a small thick disc.
Place the filling portion in the middle.
Start bringing the sides together at the top, pinch of extra dough.
Dust in dough and start rolling out the paratha slowly into a desired size.
Should be only less than 1/4 inch thick.
Heat a tawa on high heat and when hot reduce the medium.
Place the rolled paratha on the tawa.
Cook for a minute and then you will see bubbles on the top.
Apply ghee and flip over.
Cook for a minute, apply ghee and again flip sides.
You would get brown spots on both sides.
Remove from tawa.
Repeat for all the portions. Serve hot with raita and pickle.
Notes:
The filling should be at room temperature before making the paratha, else will come out when you roll.
You can also make the filling the previous day and refrigerate it so it becomes easy to roll.
Use ghee for making the paratha for best taste.
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