We usually prepare chappathi/paratha without any stuffing. This paneer stuffing is very easy and simple than other stuffings. It tastes awesome. This stuffed paratha is apt for a beginner since other stuffings might come out easily while preparing the paratha. This stuffing is dry and can easily be stuffed.
INGREDIENTS:
Whole wheat flour - 1 cup
Grated paneer - 100 gms
Red chilly powder - 1/2 tsp
Chat masala - 1/2 tsp
Turmeric powder - 1/2 tsp
Garam masala powder - 1/2 tsp
Coriander leaves - 1/4 cup chopped
Sesame/Gingelly oil - 2 tsp
Oil/ ghee - for roasting parathas
Salt
METHOD:
1. In a bowl, add the whole wheat flour, gingelly oil, required salt and mix well.
2. In a pan, heat half cup of water and add to the flour little by little mixing well with a spoon/spatula.
3. After it cool well, use hand and knead to a soft dough. Add little ordinary water if needed and mix well and make a soft dough and keep aside.
4. In a small bowl add the grated paneer, red chilly powder, chat masala, turmeric powder, garam masala, coriander leaves and a little salt and mix well and make small doughs.
5. Make slightly larger dough for the outer covering using the wheat dough and keep aside.
6. Using a rolling pin make small paratha using a dough and place the paneer stuffing and close on all sides and roll them using palm to make them even.
7. Similarly prepare the stuffed doughs.
8.Sprinkle some flour and roll the dough one by one using rolling pin carefully so that the stuffing is evenly spread inside the paratha.
9. Heat a tawa and place the paratha and cook well on both sides. Sprinkle some oil and cook until brown spots appear on it.
10. Prepare all the parathas the same way.
11. Tasty and delicious Paneer paratha is ready to be served with any gravy or curd.
See for Paneer gravy recipies in this blog
Note:
INGREDIENTS:
Whole wheat flour - 1 cup
Grated paneer - 100 gms
Red chilly powder - 1/2 tsp
Chat masala - 1/2 tsp
Turmeric powder - 1/2 tsp
Garam masala powder - 1/2 tsp
Coriander leaves - 1/4 cup chopped
Sesame/Gingelly oil - 2 tsp
Oil/ ghee - for roasting parathas
Salt
METHOD:
1. In a bowl, add the whole wheat flour, gingelly oil, required salt and mix well.
2. In a pan, heat half cup of water and add to the flour little by little mixing well with a spoon/spatula.
3. After it cool well, use hand and knead to a soft dough. Add little ordinary water if needed and mix well and make a soft dough and keep aside.
4. In a small bowl add the grated paneer, red chilly powder, chat masala, turmeric powder, garam masala, coriander leaves and a little salt and mix well and make small doughs.
5. Make slightly larger dough for the outer covering using the wheat dough and keep aside.
6. Using a rolling pin make small paratha using a dough and place the paneer stuffing and close on all sides and roll them using palm to make them even.
7. Similarly prepare the stuffed doughs.
8.Sprinkle some flour and roll the dough one by one using rolling pin carefully so that the stuffing is evenly spread inside the paratha.
9. Heat a tawa and place the paratha and cook well on both sides. Sprinkle some oil and cook until brown spots appear on it.
10. Prepare all the parathas the same way.
11. Tasty and delicious Paneer paratha is ready to be served with any gravy or curd.
Paneer paratha with Capsicum gravy
See for Paneer gravy recipies in this blog
Note:
- Bring panner to room temperature before crumbling to pieces.
- Instead of red chilly powder, chopped green chillies can be used.
It is really mouth watering to read.hmmmmmmm we can only see the recipe.i.e our age will not accept those items. I think paneer chapati could be the correct name.👏
ReplyDeleteThank you for your reply ....
DeleteIt is usually called paratha in North India. Here we call chappathi.
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