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For me, North Indian menu invariably means Punjabi food. Whenever we feel like having outside food, I always prefer a Punjabi restaurant. Even though for me South Indian meal is home food and a comfort, when it comes to pleasing my palate, it is always Channa Masala, Rajma, Parathas, Kulcha and all other creamy, rich curries this region has to offer. The accompaniments for these rotis, raw onions, green chillies, curd and pickle create a magic. I seriously wonder who did all these pairings. Simply awesome and eating these rotis is an art - tearing it with one hand and folding it to scoop the curry without any mess. Today's recipe is a simple paneer paratha that should be enjoyed with a glass of Mango lassi. (post to be followed soon).
Stepwise pictorial for easy understanding.
- 2 cups atta | wheat flour
- Water to knead the dough
- Salt To taste
- 2 cups Grated Paneer | Cottage cheese
- 3 green chillies, finely chopped
- ½ teaspoon turmeric powder
- ½ teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon garam Masala
- 1 teaspoon red chilli powder
- 1 teaspoon kasurimethi (dry fenugreek leaves) optional
- Salt To taste
- In a mixing bowl, add the flour and salt. Knead the flour into a soft pliable dough by sprinkling water little by little. Knead for at least 5 minutes until it turns to a light colour and is very soft. Cover it with a wet cloth or an airtight lid and rest it for about one-hour minimum.
Just before making the parathas, combine the grated cheese and other ingredients mentioned in under the paratha filling. Check for seasoning and adjust. You can increase/reduce the amount of spice as per your reference.
- Take the kneaded dough, divide into 7 equal portions.
- Roll out one into a small disc of about 2 or 3". (Refer collage 1) Place about 2 heaped tablespoons filling in the centre. Fold from the sides and close it in the centre. ( Refer collage 2)
- With the folded side facing up, roll out the dough again, as gentle as possible and slightly thicker than the regular rotis. ( Refer collage 3)
- Heat the tawa | gridle over medium heat. Once it is hot, place the paratha. Flip, once slight brown spots appear on the bottom. Apply ghee to the flipped side. Do the same on the other side. ( Refer collage 3)
- Cook the parathas, flipping in between until brown spots appear on both sides. ( Refer collage 4)
- Make the filling slightly spicy as it is stuffed in the dough. Sometimes it might become bland after stuffing inside the dough.
- You can adjust the spice as per your required spice level.
vaishali sabnani says
Whoever did these pairings..did a great jib..I myself am a big fan of this cuisine and love the way you have displayed this spread . awesome.
Jayanthi Padmanabhan says
paneer paratha and aloo parathas will never go out of style.. these look yummy
Archana Potdar says
Awesome. Love the stepwise pics. I think I can manage the paratha thanks to the pics.
Chef Mireille says
the step by step pics are amazing
Suma Gandlur says
A scrumptious meal with those filling, nutritious parathas, dahi and mango lassi
Stuffed paratha puffed up so well. Nice presentation and filling breakfast or meal. Certainly a filling meal, regardless of when it is served; breakfast, lunch or dinner.
Harini-Jaya R says
Perfectly made parathas and beautifully presented as well.
Pavani N says
Parathas are perfectly made. Love your presentation.
Your paratha picture looks so yum and inviting..and I love that song as well..:)
Nivedhanams Sowmya says
which one to choose? the mango lassi or the delicious paratha?? both are very tempting and irresistible..
Mohit Bn says
Lovely picture and also loved the recipe ! Check this out its mine a bit diff http://cookneatrecipes.com/how-to-make-paneer-paratha-recipe/
Varadas Kitchen says
Very nicely made. The parathas look great but I am eying the mango lassi peeking in the background. The pictures are vibrant and colorful.
Priya Suresh says
Wat a beautifully stuffed paratha, couldnt stop drooling myself here, paneer is my weakness..Paratha is just torturing me.
The Pumpkin Farm says
i am stuck whether to begin with the delicious paneer paratha or grab that little bottle of mango lassi