पनीर पराठे (Paneer Parathas) by Tarla Dalal

Paneer Parathas, traditional Punjabi paratha!! ( Hindi Video with English close caption)
Recipe link : http://www.tarladalal.com/Paneer-Parathas-Punjabi-Paneer-Paratha-30912r

Subscribe : http://goo.gl/omhUio

Tarla Dalal App: http://www.tarladalal.com/free-recipe-app.aspx
Facebook: http://www.facebook.com/pages/TarlaDalal/207464147348
YouTube Channel: http://www.youtube.com/user/TarlaDalalsKitchen/featured
Pinterest: http://www.pinterest.com/tarladalal/
Google Plus: https://plus.google.com/107883620848727803776
Twitter: https://twitter.com/Tarla_Dalal
Tarla Dalal Blogspot: http://tarladalal.blogspot.in/

Paneer Parathas

Paneer also known as cottage cheese is used in a variety of dishes world over. It forms a part of salads, main course dishes and even desserts in the form of cream cheese. Known as the indian cheese, paneer is one of the most versatile ingredients available for cooking. Women in punjab make their own paneer by adding curds to milk thus making it curdle. This paneer can then be grated or crumbled and combined with a blend of subtle masalas making it an ideal stuffing for a parathas. Make these delicious parathas for your family or guests and watch them disappear in a jiffy.

Preparation Time: 10 minutes
Cooking Time: 20 minutes
Makes 5 parathas

Ingredients

For The Dough
3/4 cup whole wheat flour (gehun ka atta)
3/4 cup plain flour (maida)
2 tsp oil
salt to taste

To Be Mixed Into A Stuffing
1 1/2 cups grated paneer (cottage cheese)
2 tbsp finely chopped coriander (dhania)
2 tsp finely chopped green chillies
1/2 tsp dried mango powder (amchur)
salt to taste
1/2 tsp chilli powder

Other Ingredients
whole wheat (gehun) flour
ghee for greasing and cooking

For Serving
curds

Method
For the dough

1. Combine all the ingredients and knead into a soft, smooth dough using enough water.
2. Keep aside for 30 minutes.

How to proceed

1. Divide the dough and stuffing into 5 equal portions.
2. Roll out one portion of the dough into a circle of 75 mm. (3") diameter using whole wheat flour for rolling.
3. Place one portion of the stuffing in the centre of the circle. Bring together all the sides in the centre and seal tightly.
4. Roll out again into a circle of 125 mm. (5") in diameter, using whole wheat flour for rolling.
5. Cook on a hot tava (griddle), using a little ghee, till both sides are golden brown in colour.
6. Repeat with the remaining dough and stuffing to make 4 more parathas.
7. Serve hot with curds.