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
- 1/2 teaspoon turmeric powder
- 1/2 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.