Stuffed Paneer Paratha is shallow fried Indian flat bread stuffed with mildly spiced grated Paneer. All stuffed Parathas are time savers since they do not need any additional accompaniment even though you can serve them with Curd, Chutney, Pickle etc. It is a perfect lunch box recipe. It stays soft for a long time. With the season of mangoes upon us, I served it with Mango Pachadi.
Ingredients: For Dough:
Wheat Flour – 1 ½ cups
Cumin Seed – ½ tsp (crush with hands)
Chilli Flakes – 1 pinch
Salt to taste
Diluted Milk (Milk: Water =1:1) – ¾ cup (or as required)
Oil – 1 tsp
Paneer (cottage Cheese) – 1 cup (Crumpled or Grated)
Green Chillies – 2 (finely chopped)
Grated Ginger – 1 tsp
Finely chopped Coriander Leaves – 3 tbsp
Garam Masala – 1 pinch
Salt to taste
Oil or Ghee or Butter – for cooking Parathas
Take the grated Paneer and other ingredients in a mixing bowl.
Take the wheat flour in a bowl. Add Cumin Seeds, Chilli Flakes and Salt. Mix them well. Add Oil and the diluted milk little by little while kneading the flour and make soft dough.
Let the dough rest for 20 to 30 minutes.
Divide the dough mix and the paneer mix into equal portions.
Take one portion of the dough and spread it lightly. Place a portion of the stuffing in it.
Seal from all sides.
Now roll this stuffed dough carefully into a Paratha.
The stuffing should not spill out.
Heat a Tawa and cook both the sides of the Paratha. Apply some Oil or Ghee or Butter on the sides of the Paratha while cooking.
If you feel that it is difficult to roll the stuffed dough, you can follow another method. Take a portion of the dough. Divide it further into two portions. Make two thin Rotis with these portions.
Spread the stuffing on one Roti leaving space at the border. Wet the border with water.
Place the second Roti over the stuffing.
Seal the borders by pressing the border with fingers.
Cook this Paratha in the Tawa as explained earlier.
You can use plain water also instead of diluted Milk if you do not have Milk with you.