Winter has almost bid farewell but that does not deter paratha lovers from biting into these delectable stuffed breads. I tried paneer parathas today and it turned out quite well. Paneer parathas are easy to make and are absolutely wholesome breakfast or any-time meal option. Another advantage is that it can be served hot with curd and pickle. No need to make any accompanying dish.
Ingredients:
To make paratha dough
Whole wheat flour – 3 cups
Warm milk – 1/2 cup
Cooking oil – 1 tbsp
Water as needed
Salt as required
To make paneer stuffing
Paneer – 150 gm
Onion – 1 (medium sized)
Garlic/ginger garlic paste – 1 tsp
Green chillies – 1
Red chilly powder – 1/2 tsp
Turmeric powder – 1/4 tsp
Garam masala – 1/2 tsp
Jeera – 1/2 tsp
Lemon juice – 1/2 tsp
Coriander leaves – a bunch
Oil – 1 tsp
While cooking paratha
Oil – 2 tbsp
Butter – 2 tbsp
Method
Take whole wheat flour in a big bowl, add salt and warm milk. Mix and then add small quantities of water and keep mixing until you get a smooth dough. Add one tbsp cooking oil and mix the dough well until soft and smooth. Cover the dough and set it aside. Let the dough rest for at least ten minutes.
Now to make the paneer stuffing, chop garlic/ginger garlic and green chillies into small pieces. Finely chop onion also and keep aside. If you find it difficult to chop finely, you could grate these ingredients. Bigger pieces will make it difficult for you to roll out the paratha with the stuffing inside. Grate paneer to very small pieces and keep aside.
In a pan, add oil and splutter jeera. Add ginger garlic paste/garlic and chopped green chillies. When these are properly roasted, add onion and saute until pink. Add red chilly powder, turmeric powder, garam masala and saute. Add grated paneer. Mix well and cook for couple of minutes. Add required amount of salt. Turn off the fire and add lemon juice and chopped coriander leaves. You could also use aam chur instead of lemon juice.
If you do not use onion, you can just mix the raw ingredients and make the paneer stuffing.
Take a medium ball sized piece of paratha dough. Make a small smooth ball of the dough and flatten into a small cup using your thumbs. Place 2 tbsps of paneer stuffing inside this cup. Bring together all the sides to the center and seal tightly using the dough. Dip this ball of dough filled with paneer stuffing in flour, flatten it a little using your hands. Use a rolling pin to gently roll this dough coated with flour. If the dough sticks to the rolling pin or rolling surface, lightly sprinkle flour on both sides of the paratha. Roll gently till the paratha is about 1/4-inch thick. Do not make the paratha too thin.
Heat an iron griddle on medium high. When the griddle is hot enough, turn fire to low. Place the paratha over the skillet. Sprinkle some oil on the sides. In about half a minute, you will notice the sides of the paratha turn brown and puff up in the middle. Cook on a low heat till golden brown. Use a spatula to flip over the paratha. Sprinkle few drops of oil. Cook until sides turn golden brown. Lightly press the puffed areas with a spatula. Flip again and press with the spatula making sure the paratha is golden-brown on both sides. Remove from the griddle on to a plate. Put a dollop of butter on the hot paratha. Serve with curd and pickle.
Parathas taste yummy even when cold and make a good snack for short journeys. It is fast to make and convenient to carry and does not require side dishes.
If you are using whole masala ingredients, dry roast each ingredient separately and powder them. I used powders except for fenugreek and jeera. Dry roast fenugreek and jeera in an iron kadai. Powder the roasted ingredients using a mortar and pestle before it cools down. Dry roast the remaining ingredients (coriander powder, black pepper powder, chilly powder, asafetida) together in the iron kadai in low flame for about 2 minutes until the raw smell is gone. Add the powdered fenugreek and jeera to this roasted masala and mix well.
In an iron kadai, pour oil and crackle mustard seeds. If you prefer to add urad dal and chana dal, you can add them now. When the dals turn red, add curry leaves and peanuts. Roast for a minute. Add the masala powder along with turmeric powder and stir for half a minute. Add the powdered poha. Stir and cook for about two minutes. Add coriander leaves. Tangy poha is ready.
Method 1:
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