Featured post

Sunday, 3 July 2016

Stuffed Paneer Paratha


          Stuffed Paneer Parathas needs no introduction. A very popular item in the menu of most of the restaurants, they are very much relished by everyone. They are generally served with spiced yoghurt or pickle. I like mine with butter. Please check below a step by step guide with pictures to prepare this wholesome breakfast.







  • 1 cup plain flour
  • 1/2 cup whole whet flour
  • salt to taste
  • 1/2 tsp. carom seeds (ajwain)
  • 1 tbsp. oil
  • oil to shallow fry

Stuffing-

  • 150 gms. paneer, mashed / grated
  • salt to taste
  • 1/4 tsp. turmeric powder
  • 2-3 tbsp. fried onions
  • 2 fresh chilies, chopped
  • handful of coriander leaves, chopped

zaatar paste

  • 2 tbsp. zaatar
  • 2 tbsp. olive oil





           In a bowl, mix together both the flours, salt, oil and ajwain. Knead a dough by adding required quantity of water. Keep aside for 10-15 minutes. Make a paste with zaatar and oil and keep aside.

          Mix together all the ingredients for the stuffing and keep aside. Divide the dough into 4 equal portions. Roll out each portion by dusting some flour.

          Spread little of the zaatar paste all over leaving the edges. Then spread some of the paneer mix and place another rolled out chapatti over it, sealing all edges.

          Roll out again slightly and shallow fry on a hot tawa / griddle by drizzling some oil over it and around the edges. Make similar parathas and relish with pickle, yoghurt or butter.





    In a bowl, mix together both the flours, salt, oil and ajwain. Knead 
          a dough by adding required quantity of water. Keep aside for 10-15 
minutes. 



Make a paste with zaatar and oil and keep aside.



                   



                            Mix together all the ingredients for the stuffing and keep aside. 




                      Divide the dough into 4 equal portions. Roll out each portion by dusting
                      some flour.



                    Spread little of the zaatar paste all over leaving the edges. Then spread
                    some of the paneer mix and place another rolled out chapatti over it,
                    sealing all edges.






                       Roll out again slightly and shallow fry on a hot tawa / griddle by 
                       drizzling some oil over it and around the edges. Make similar parathas
                       and relish with pickle, yoghurt or butter.















Related Posts Plugin for WordPress, Blogger...