Aloo Mutter Paneer Stuffed Parathas

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READY IN: 1hr 15mins
SERVES: 5
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • To make the chappathi dough, mix the whole wheat flour,salt-1tsp,oil-2tsp with warm water in a mixing bowl so as to make a smooth pliable non sticky dough with approximately 1 cup warm water.
  • Keep it covered.
  • To prepare the stuffing boil the potatoes.
  • and when cool enough to handle grate them.
  • Boil the peas mash them coarsely.Keep these both aside.
  • Heat oil in a pan and add cumin, once it crackles add the grated onion and over low flame,fry them till they are light brown but not burnt.
  • Now mix in the ginger-green chili paste fry for a minute.Then mix in the dry powders-red chili powder, coriander powder, turmeric, cumin powder; mix well for a minute. Add the salt, chopped mint and coriander; mix well and add grated paneer, grated potato and mashed peas. Turn the flame to low and mix well and check for salt and if needed add some more.
  • Now the stuffing is ready.
  • From the prepared dough make roughly 10 equal sized balls.
  • Divide the stuffing into same number but of a smaller size.
  • Now take a dough ball, dredge it with little flour and roll it out into a 4 inch circle , now place one portion of stuffing in the centre, gather the sides to centre over the stuffing so as to cover it.
  • Now place the stuffed side down and again dredge this stuffed ball with little flour. Roll this stuffed ball by applying medium pressure into a 6 inch circle of medium thickness. If you apply too much pressure, while rolling the stuffing will come out.
  • So repeat the procedure with remaining dough balls and stuffing.
  • Finally to cook these parathas heat a non stick frying pan, once hot, place the rolled paratha one at a time on the pan
  • Cook till light brown spots appear on the underside,then flip over to cook the other side. Once cooked,spread little oil or butter on both sides.
  • The parathas are now ready to be served with raita and pickle.
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