I’m not a person who experiment much with rotis… When I made Green Valley Chicken Curry, I wanted something new to go with it rather than the regular chappathis. Immediately I googled and was astonished to find “x” number of rotis. eg:- paneer paratha, gobi paratha, mooli paratha, theplas and much much more. In fact I didn’t know that these many rotis existed. Here I chose Paneer Paratha. I’ve adapted the recipe from showmethecurry.com.
I just made slight variations in the amount of recipe used by them. For the dough, I’ve doubled the ingredients and for the stuffing I’ve halved it. And guess wot? It was just too perfect.
For the dough: (16 parathas)
Wheat Flour – 3 cups
Salt – ½ tsp
Oil – 2 Tbsp
Dried Fenugreek Leaves (Kasoori Methi) – 2 Tbsp
Warm Water – 1 cup or accordingly
For the stuffing:
Paneer/cottage cheese – 200 gms, grated
Salt – to taste
Chaat Masala – ¼ tsp
Roasted Cumin Powder – ¼ tsp
Red Chili Powder – ¼ tsp
Green Chilies – 1 chopped
Cilantro/Coriander – 5 sprigs, finely chopped
Oil – for pan frying
To make dough
Mix Flour, Salt, Oil and Fenugreek Leaves until Oil is incorporated into the dry flour.
Add warm water and form a firm dough.
Coat the dough lightly with few drops of oil, cover and set aside for 15 minutes.
For the stuffing
To the grated Paneer, add Salt, Chaat Masala, Roasted Cumin Powder, Red Chili Powder, Green Chilies and Coriander leaves. Mix well.
Divide dough and paneer mixture into 16 portions.
Using a little dry flour, roll out one dough ball into approximately in 4” diameter.
Place one portion of the paneer mixture on this and cover the paneer.
Pinch the dough at the top to seal the ball.
Flatten the stuffed dough with hand and dip into dry flour to coat all sides.
Roll out like a chapathi, continuing to dip into dry flour to prevent sticking.
Place paratha on a hot tava/pan and cook until bubbles start to appear on the top.
Flip the paratha over and cook for 30 secs.
Drizzle a little Oil on the paratha and spread to coat evenly.
Flip the paratha over and press gently with a spatula.
Lightly drizzle Oil on this side and spread to coat evenly.
Flip paratha over and again press gently.
Cook paratha until the appearance of raw dough is gone.
Remove paratha from the tava and continue with remaining parathas.