Paneer Paranthas/Indian Bread stuffed with Spiced Cottage Cheese:)

The different stages are important to be shown, as this is a new way to roll the dough with the filling inside. It is extremely easy and just takes the practice of rolling out one parantha and trust me, you will breeze through the rest!

‎2 cups whole wheat flour (atta),
dried fenugreek leaves (kasoori methi).

100 gms paneer crumbled,
1 onion chopped finely,
2 green chillies chopped finely (adjust this according to your taste)
3/4 tsp red chilly powder,
3/4 tsp garam masala.

Make the dough with the flour, salt and water as the way you would knead the dough for chappathis. Keep aside for 1/2 an hour. Mix all the ingredients for the filling. Keep aside. Divide the dough into 6 equal parts. Shape into round balls. Flatten each ball and roll out into 5" diameter using chakla/belan as in pic 1. Spread 1 tbsp of the filling all over (pic 2). Make a slit from the centre till any one end. Start rolling from the slit, to form a cone (second row pic 1). Keeping the cone upright press slightly (second row pic 2). IF YOU DONT KEEP THE FILLING TOWARDS THE EDGE, IT WILL NOT COME OUT AS YOU GO THROUGH THESE STEPS. Now, roll out applying pressure only at the centre. Sprinkle kasoori methi and press with the rolling pin. Cook on the griddle drizzling oil on both sides till brown spots appear on both sides are the paranthas are cooked through. Serve with plain yoghurt and pickle. ENJOY!


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