Recipe by AlaskaPam
This is cheese stuffed Paratha from the website "Spices of India"
Top Review by ChelseaW
What a fun recipe! It was a little time involved, but the results were yummy. A few things I'd recommend... I would add some more seasoning to the filling next time, maybe some curry spices. Also, I don't think I rolled the bread out thin enough because it took quite awhile to cook through in the skillet. It would be delicious probably with any filling.
- 1 cup whole wheat flour
- 1⁄2 cup all-purpose flour
- 4 tablespoons vegetable oil
- 1⁄2 teaspoon salt
- 3⁄4 cup water
- 1 cup panir (grated)
- 2 tablespoons plain yogurt
- 1 tablespoon ginger (grated)
- 1⁄4 teaspoon chili flakes (optional)
- 2 tablespoons cilantro
- whole wheat flour (for rolling)
Directions See How It's Made
- In a large bowl add the flours, salt and 1 tbsp of oil. Mix and add the water a little at a time until you have a soft dough (you might not need all of the water) Knead the dough for a few minutes until it becomes smooth and soft. Cover and let it rest for 15 minutes.
- In a seperate bowl mix the paneer, yogurt and seasonings until smooth.
- Divide the dough into 6 equal portions and roll each into a 3 inch circle. Put 1/6 of the filling mixture into the center of each circe of dough and gather the edges of the dough up to the center to seal the filling inside a ball.
- Allow the balls of dough to set for 3-4 minutes and then press the ball of dough and dust it with whole wheat flour and lightly roll it into a 6 inch circle. Dust with more flour if it becomes sticky when you are rolling it.
- Heat a skillet on medium heat and put the parantha in the hot skillet. When it starts to puff after about 30 seconds, turn it over and spread with about a teaspoon of oil. Flip it again and lightly press with a spatula to make sure it is evenly browned on both sides.
- Repeat with each ball of dough and serve hot. Great with chutney!