Paneer Paratha

I've always wanted to do a step by step procedure of a recipe with photos showing exactly what to do. It makes life of a new chef easy and it leads to a perfect ending all the time. Well, to play safe let me say, most of the time. So, here is my first pictorial recipe in my blog.

By the way, I've been receiving tremondous response for the event at my blog. Wonderful recipes so far. I'm planning and working on to post the recipes as and when I receive it. You'll be seeing a link soon. Thank you guys ! But please just one post per person or blog. Couple more weeks to go. Feb 28th is the last day. So, have you started making your jodis yet ??

Talking about jodis makes me want to focus on today's post. It's Paneer Paratha served hot with Pomegranate raita. It's my first time trying both of them and I must say both of them complement each other very well. Paneer parathas turned out really tasty and really chewy. Perfectly hot and spicy for this cold winters. Recipe for Pomegranate raita can be found here.

Ingredients:

For the dough:

Chapati Flour - 1 1/2 cups

Salt - 1/4 tsp

Oil - 1 Tbsp

For the stuffing:

Paneer - 14 oz, grated

Salt - to taste

Chaat Masala - 1/2 tsp

Roasted Cumin Powder - 1/2 tsp

Red Chili Powder - to taste

Green Chilies - 2, finely chopped

Cilantro/Coriander - 5 sprigs, finely chopped

Oil - for pan frying

Method:
Mix Flour, Salt, Oil and until Oil is incorporated into the dry flour. Add warm water and mix into firm dough. Cover and set aside for atleast 15mins.

To the grated Paneer, add Salt, Chaat Masala, Roasted Cumin Powder, Red Chili Powder, Green Chilies and Cilantro /Coriander. Mix well.

Divide dough and paneer mixture into 8 portions. Using a little dry flour, roll out the dough ball into a small disc.

Place one portion of the paneer mixture in the middle of the disc .

pull up sides of the disc around the paneer. Pinch the dough at the top to seal the ball. Flatten the stuffed dough and dip into dry flour to coat all sides

Roll out into a larger disc - continuing to dip into dry flour to prevent sticking. Place paratha on a hot tava/skillet and cook until bubbles start to appear on the top. Flip the paratha over and cook for another minute.

Drizzle a little Oil on both the sides of the paratha and spread to coat evenly. Flip the paratha over and press gently with a spatula on all sides. Cook paratha until the appearance of raw dough is gone.

Remove paratha from the tava and continue with remaining parathas. Serve hot with Pomegranata raita or any raita or with pickle.

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