We Indians love to eat parathas… especially during winters…for morning breakfasts. Crispy paratha stuffed with paneer is nutritious and easy to prepare. Enjoy it with green coriander chutney and/or pickle.
- 2 cups whole wheat flour
- ½ cup Maida (all purpose flour)
- ½ tsp salt
- 1 tbsp oil
- Warm water
- 1 cup grated cheese
- 2 green chilies finely chopped
- 2 tbsp cilantro finely chopped
- 1 tsp garam masala
- ½ tsp chaat masala
- Salt to taste
- ½ tsp oregano or crushed ajwain
- Ghee (clarified butter) or cooking oil to pan-fry parathas
- Mix wheat flour, Maida, salt, oil and knead it into smooth dough using warm water. Cover the dough with moist kitchen towel and keep aside for 1 hour.
- Mix all the ingredients for stuffing.
- Follow : Method VI Making Paratha
- Divide the dough into 6-8 equal sized balls. Flour a clean surface and roll each ball out into a puri (circle) about 3-4" in diameter.
- Place a tbsp of stuffing on one puri and cover with another puri. Press the edges together well.
- Roll out to the size of paratha very gently (sprinkling some whole-wheat flour on the surface where it is rolled out) so that the filling does not come out.
- Heat a griddle on medium flame and place a paratha on the griddle. Flip the paratha when tiny bubbles rise on the surface. Drizzle a bit of ghee on the top and spread well over the surface of the paratha. Flip the paratha again after few seconds and drizzle ghee on this surface too. The paratha is done when both sides are crispy and golden brown. Remove from the griddle and repeat with the other parathas until all are cooked.
- Serve with green cilantro chutney and/or pickle.