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Thursday, 5 March 2015

Paneer Paratha (Cottage Cheese Flat Bread - Punjabi Style)

       
           A very popular and everyone's favourite breakfast, Paneer Paratha is a delicious and a yummy wholesome treat. Originated in the regions of Punjab, it can very well be had any time of the day, be it for lunch or dinner too. Make it more healthy by stuffing the paneer mix in whole wheat flour rather than in maida (plain flour). 

          The stuffing of paneer can be mixed with any combination of spices according to individual preference. It is then shallow fried and had hot along with your favourite raita, yoghurt, pickles or butter. Please check for a step by step method with pictures to prepare it.






  • 1 cup atta (wheat flour)
  • salt to taste
  • 1 tbsp. oil

Filling-

  • 1 cup paneer, grated or mashed
  • 1 green chily, chopped
  • 1/2 cup coriander leaves, chopped
  • salt to taste
  • 1/4 tsp. turmeric powder
  • 1/2 tsp. red chili powder
  • 1/2 tsp. pepper powder
  • 1/2 tsp. garam masala powder
  • 1/2 tsp. roasted coriander-cumin powder
  • 1/2 tsp. amchur powder (dry mango powder)
  • oil to shallow fry






          Knead a soft dough with atta, salt, oil and required quantity of water. Cover and keep aside for 30 minutes.

          In a bowl, mix together paneer, green chilies, coriander leaves and all the dry spices. Keep aside.

          Divide the dough and the paneer filling into 4 equal portions. Roll out each portion of the dough into a circle and place a portion of the stuffing in the centre. Bring together all the edges and close.

          Stuff the remaining dough with the filling. Roll out into a slightly bigger circle. Heat a tawa / griddle and shallow fry the parathas one at a time with a tbsp. of oil.

          Brown them on both sides and serve them hot with either yoghurt, raita, butter or pickles.






                    In a bowl, mix together paneer, green chilies, coriander leaves and all the
                    dry spices. Keep aside.







                               Divide into equal portions.



                   Knead a soft dough with atta, salt, oil and required quantity of water. Cover
                   and keep aside for 30 minutes.






                               Divide the dough too into equal portions.



                  Roll out each portion of the dough into a circle and place a portion of the
                  stuffing in the centre. 



                                Bring together all the edges and close.






                  Flatten it and roll into a bigger circle. Heat a tawa / griddle and shallow fry 
                  the parathas one at a time with a tbsp. of oil.



                                Serve them hot with either yoghurt, raita, butter or pickles.










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