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. But there is a slight twist here. I have made use of some zaatar, a Middle Eastern spice for a fusion treat. You can enjoy with yoghurt or pickle. I like mine with butter. So check out the step by step pictorial recipe to prepare this wholesome breakfast.
- 1 cup plain flour
- 1/2 cup whole wheat 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.
Mix both the flours, salt, oil & ajwain. Knead a dough by adding some water.
Keep aside for 10-15 minutes.
Make a paste with zaatar & oil & 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.
Place another rolled out chapatti over it sealing all edges.
Relish with pickle, yoghurt or butter.
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