PANEER CARROT PARATHA

INGREDIENTS:

Wheat flour	2 cups
Carrot	1 cup grated
Paneer	1 cup grated
Onion	¼ cup finely chopped
Oil	1 tbsp
Jeera	¼ tsp
Salt	as required
Turmeric powder	A pinch
Red chili powder	½ tsp
Garam masala powder	1 tsp
Coriander leaves	2 tbsp – chopped
Ghee	As required

METHOD:

Preparing the filling:

• Heat ½ tbsp oil in a pan and add ¼ tsp jeera. As jeera splutters, add chopped onions and saute until translucent.
• Add grated carrot, salt, pinch of turmeric powder, ½ tsp red chili powder, 1 tsp garam masala powder. Mix well and saute for 3-4 mins or until the carrot is cooked.
• Remove from heat and then add grated paneer and chopped coriander leaves. Mix well and keep the filling aside.

Preparing the dough:

• In a large bowl, add 2 cups of wheat flour and salt. Mix well and start kneading into dough by adding little water at a time.
• Once the dough is kneaded smooth, smear ½ tbsp of oil on the dough. Cover and keep aside the dough for around 15-20 mins.

Preparing the paratha:

• Divide the filling into 6-8 equal portions. Also make 6-8 golf-sized balls of the dough.
• Take a dough ball and dust in plain flour. Roll out into small 2-3” round disc. Add a portion of the filling 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/ghee. Cook until light golden spots appear on the parathas.
• Continue preparing all the parathas in similar way.
• 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.