Paneer (Indian Cheese) Stuffed Paratha (Flatbread)

Name: Paneer (Indian Cheese) Stuffed Paratha (Flatbread)
Ingredients: <b>For the dough:</b>; 2 cups chapatti flour; 1 tbsp. oil; 1/2 tsp. carom or ajwain seeds; Water for making dough; <b>For the filling:</b>; 1 to 1 1/2 cup grated or crumbled paneer; 1 onion, peeled and finely chopped; 1-2 green chillies, finely chopped (adjust to taste); 1 tsp. coriander powder; 1/2 tsp chilli powder (optional and according to taste); 1 tsp salt, adjust to taste; 1 tbsp. fresh coriander leaves, roughly chopped; 1/4 cup flour for dusting during rolling out; Oil for pan frying

Paneer Paratha

Geeta Gupta

Indian Main Vegetarian

Paneer (Indian Cheese) Stuffed Paratha (Flatbread)

This another one of vegetarian, stuffed parathas that is easy to make and delicious. It is mostly made for breakfast in our house, but is equally great for lunch.

For breakfast, serve with a dollop of fresh butter and a glass of cold Lassi 1, A Sweet Yoghurt drink or a milkshake. For lunch, serve with pickles and a Raita of choice.

Makes 8-10

Ingredients

For the dough:
2 cups chapatti flour
1 tbsp. oil
1/2 tsp. carom or ajwain seeds
Water for making dough
For the filling:
1 to 1 1/2 cup grated or crumbled paneer
1 onion, peeled and finely chopped
1-2 green chillies, finely chopped (adjust to taste)
1 tsp. coriander powder
1/2 tsp chilli powder (optional and according to taste)
1 tsp salt, adjust to taste
1 tbsp. fresh coriander leaves, roughly chopped
1/4 cup flour for dusting during rolling out
Oil for pan frying

Instructions

Make a well kneaded, soft dough with dough ingredients. Cover with cling film/wet cloth and keep aside.
Meanwhile, mix paneer and all the other filling ingredients. Keep aside.
Rolling out the paratha:
Make 8-10 balls from the dough. Spread the edges out, making a small well in the centre (see picture).
Place one tablespoonful of the filling mix in the centre. Gather the edges up together in the centre and make a ball again. Roll it between palms to make it a smooth round.
Dip in dusting flour and roll it out into a 6-7 inch or 16-17 cm. circle, dusting it on both side from time to time.
Put it on a heated griddle or tava. Turn it over after a minute and brush with a layer of oil, using a small ladle or large spoon. Turn over again and now brush oil on the other side. It should develop several brown spot as it cooks. Turn it a few times until both side are cooked. When ready, it should be crisp and light brown with dark brown spots all over.
Serve immediately with yogurt or Raita and a Pickle of choice.
You can make these parathas in advance, stack them and keep them wrapped in aluminium foil. If possible, heat them to crisp just before serving. They are best eaten straight off the griddle.