Paratha is staple breakfast in many north Indian homes. Made of whole-wheat flour, it is a wholesome and healthy option to start your day with.
Parathas can be made with so many filling options. Here is a recipe for a cottage cheese stuffed paratha.
You can even use left over paneer sabjis like matar paneer, shahi paneer, kadai paneer, paneer bhurji. Just mash it well and add as a stuffing.
1. Wheat Flour – 1 cup
2. Rice Flour – ½ cup
3. Cottage cheese (Paneer) – 1 cup, crumbled
4. Green chillies – 1 small, finely chopped
5. Red chilli powder – ½ tsp
6. Coriander Leaves – 2 tbsp, finely chopped
7. Cumin powder (Jeera powder) – 1 tsp
8. Salt to taste
9. Pepper powder – ½ tsp
10. Vegetable Oil – 4 tsp
11. Water as required to knead the dough
1. Mix wheat flour, rice flour and some salt together in a bowl. Add water 1 tbsp at a time and kneed the mixture into a soft dough. Cover the dough with a damp muslin cloth and keep aside.
2.In another bowl, mix together the crumbled cottage cheese, green chillies, coriander leaves, cumin powder (jeera powder), red chilli powder, pepper powder and some salt.
3. Divide the dough and the cottage cheese mixture into equal portions. Make balls from the dough about the size of a plum. Roll out each dough ball with a rolling pin into round chappattis.
4. Place a portion of the cottage cheese filling in the centre of the rolled-out dough. Gather the edges of the chapatti from all sides to seal the mixture inside the dough like a dumpling.
5.On a floured board (Chakla), roll out the stuffed sough ball into a thick circle, ensuring it the filling does not spill out.
6. Heat a griddle (tawa) and roast the prepared parantha from both sides. Smear 1 tbsp oil on one side and fry till light brown. Turn the side and apply 1 tbsp of oil and fry this side as well until golden brown. Repeat till all the paranthas are roasted this way.