Friday, 14 October 2011

Paneer Paratha (without Onion Garlic)

•1 cup wheat flour
•½ cup maida
•1 tablespoon oil
•1/2 teaspoon salt
• water for kneading
•1 cup grated paneer
•2 tablespoons curd
•salt as per the taste
•1 tsp cumin seeds
•1 tsp grated ginger
•1/4 teaspoon red chili flakes
•2 tablespoons finely chopped coriander leaves
Also require
•¼ cup whole-wheat flour for rolling
•Approx. 3 tablespoons oil
In a large bowl, mix whole-wheat, all purpose flour, salt and oil. Add water to make soft dough. Knead the dough . The dough should be very smooth and soft. Set the dough aside for half an hour and cover.
Mix all the ingredients for filling together, mix it well. Keep aside
Divide the dough into 6 equal parts.
Roll the dough into 3-inch diameter circles. Place the paneer stuffings in the center with the help of a spoon. Seal by pulling the edges of the rolled dough together to make a ball. Proceed to make all six balls.
Before rolling the paratha roll the filled ball in dry whole-wheat flour.
Lightly press the ball and keep sealed side up. Roll the ball light handed in to 6-7 inch circle. Whenever the dough sticks to the rolling pin or rolling surface, lightly sprinkle dry whole-wheat flour on both sides of the semi-rolled paratha.
Heat the tawa on medium flame. Place the paratha over the tawa. About half a minute you will see the paratha changing in color lightly and puff different places.
Then flip the paratha over. You should see some light golden-brown spots on the topside. After a few seconds, spread 1 teaspoon of oil on the paratha. Again, flip the paratha and lightly press the puffed areas with a spatula that will help the paratha too puff from other sides.
Flip again and press with the spatula making sure the paratha is golden-brown on both sides.
Serve hot with curd & pickle.

3 Feel free to share your comments:

Sayantani said...

wow lovely scrumptious paratha

MyKitchen Flavors-BonAppetit!. said...

Hi Paneer Parota luks wonderful,beautiful click.Luv the recipe too.

ANU said...

very of my fav...

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