Paneer (fresh cheese/cottage cheese) paratha

For paratha:

• Aatta (wheat flour): 1 cup
• Ghee: 1 tablespoon (for moin, to be put into dough itself).
• Kalonji (Onion seed): ¼ teaspoon
• Ajwain: ¼ teaspoon
• Salt: ¼ teaspoon.
• Ghee: 50 gm (to be used during roasting paratha).

For stuffing:

• Paneer: 1 cup
• Potato: 1 no. (Small) optional
• Green chilli:  2-3 no.
• Onion: 1 no. (Small)
• Ginger: 1” piece
• Coriander leaf: 50 gm
• Salt:  half teaspoon (as per taste)

For making dough:

1. Take a wide vessel; put Aatta, 1 tablespoon ghee, onion seed, Ajwain and salt. Mix well by rubbing between palms.
2. Add water in small quantity and knead them, if required, put some more water till the dough becomes soft (The dough can be made in food processor also) cover and Keep aside, to be used after 10-20 minutes.

For making stuffing:

1. Boil/microwave potato, peel off and grate potato, keep aside.
2. Grate paneer, keep aside.
3. Chop green chilli, onion, ginger and coriander leaves (very fine).
4. Take a mixing bowl; put all ingredients in it, mix well.
5. Now stuffing is ready.
6.  Divide stuffing into 4-6 parts.

Method:

1. Divide dough into 4-6 parts (equal to stuffing) and make balls.
2. Roll the ball in 5-6 inch diameter circle.
3. Apply few drops of ghee.
4.  Place stuffing in the centre of the circle.
5. Fold it and seal the edges by pleating.
6. Fold the edges into the centre and joint properly.
7. Now press this ball slightly with the help of palm.
8. Again roll this ball into the wheat flour.
9. Roll this ball with the help of rolling pin gently, till the 6 inch dia.
10. Now raw paratha is ready.
11. Take a tawa (griddle), when it becomes hot; reduce the flame to medium flame.
12. Place the rolled paratha on this.
13. Cook for few seconds till it changes the colour.
14. Turn the other side and cook it by pressing gently by spatula.
15. By pressing it will puff up. Sometimes it will not. (But need not to worry taste will still be great)
16. (It only shows that rolling is not proper).
17. Apply some ghee and turn it.
18. Cook both sides by applying ghee as well as pressing it lightly.
19. Serve directly to the plate. Serve with “Boondi Raita“, “Brinjal Tarua” and “Pickle“.
20. Garnish with “Homemade butter“.
21. Healthy paneer (fresh cheese) paratha is ready to serve.

    

    

    

    

    

    

    

    

    

    

    

    

    

    

    

    

    

    

    

    

    

    

Paneer (fresh cheese/cottage cheese) paratha by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.