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Wednesday, December 1, 2010


Paneer(crumbled) - 1 cup
Onion(finely chopped) - 1 small
Coriander leaves(finely chopped) - 2 tbsp
Salt - to taste
Green chilli(finely chopped) - 2-3
Ajwain - 1/2 tsp
Garam masala powder - 1 tsp
Oil - 1 tsp

Dough :
Wheat flour/atta - 1 1/2 cups
Maida/All purpose flour - 1/2 cup
Salt - 1 tsp
Oil - as required.

Heat oil in a pan, season ajwain. Add green chillies & onions. Saute till light golden brown.
Add salt,garam masala and coriander leaves. Saute for 1-2 secs.
In a bowl, mix crumbled paneer and onion mixture well.

Divide the filling into 10-12 portions.
Prepare the dough by mixing flour,salt,oil and water as for chapathis.
Set aside covered for 10 minutes. Make10-12 lemon sized balls of the dough and roll them out thin to approximately 3 inches in diameter. Note tossing the dough in dry flour while rolling will prevent it from getting sticky when rolling them out.
Add a portion of the stuffing in the center. Gather the sides and bring them together.Press the stuffed dough down. Toss it in some flour and roll it gently applying just even pressure to roll. Roll it to desired thickness.
Place the stuffed parathas on the hot griddle/skillet. Cook for about ½ a minute, flip over and add 1 teaspoon of oil/ ghee in and around the paratha. Keep pressing the parathas while on the skillet so the dough gets cooked and the stuffing also gets the heat and gets pressed down into the parathas. Flip and cook the other side for about 1 minute adding 1 more teaspoon of oil. Cook until light golden spots appear on the parathas.

Serve hot with tomato pickle or curd.

Note: Stuffed Parathas should be cooked on medium heat to get the best texture and the light crispiness

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