paneer paratha
Confession: I make awful parathas – do read my chapati making skills at http://writerzblock.wordpress.com/2008/01/30/the-art-of-making-chapatis/
So, do beware while trying out this recipe 
Ingredients: Crumbled paneer, chopped onion & tomato, your masala powders (haldi, chilli, salt, jeera, dhania, garam masala – well, whatever you want or have available), and chopped coriander.
Mix all the above and keep ready.
Mix the chapati aata, a little soft (no tips on that, as I’m terrible at it !). Roll out into the size of a poori. place a ball of paneer filling in the centre. Bring up chapati from all sides and cover the paneer (this tip comes from my good friend next door). Then roll out into a bigger chapati.
As usual, cook first on one side, when slightly brown, turn over on the other side and drizzle oil. Once cooked (don’t wait till you get the burning smell 
), turn again on semi-cooked side for a few seconds. Serve hot, with thick curd and any other side-dish or accompaniement (is that the right spelling?!) that you like.
hey pal, i used to be good with paranthas…but recently its coming out rubbish…all the stuffing moves to one side while rolling the parathas…any tips on tht ???:-(
have tried onlu alu paranthas btw…
this recipe is also called khulchas i think!!..very yummy!
thanks
ashwini
ashwini - September 13, 2008 at 2:50 pm |
Ash,
I’m terrible.
Don’t ask a blind (wo)man directions yaar
But I do have a suggestion, you can roll out a THIN Chapati, spread the pre-cooked filling on one half, fold the other half over this (seal edges with a little water) and then cook it like normal. This way, no chance of filling moving out. And, its quicker and easier too.
Thanks!!
pallavi
Pal - September 13, 2008 at 9:03 pm |