LACCHA PANEER PARATHA

Ingredients

1/2 cup grated paneer (cottage cheese)

1 cup whole wheat flour (gehun ka atta)

1 to 2 green chillies, finely chopped

2 tbsp chopped coriander (dhania)

1/2 tsp roasted cumin seeds (jeera) powder

salt to taste

For layering

1 tbsp ghee

1 tsp whole wheat flour (gehun ka atta)

Other ingredients

ghee for serving

Method

Combine all the ingredients together and crumble the paneer into the flour till the mixture resembles bread crumbs.

Knead into a soft and pliable dough, adding water as required.

Keep the dough aside for 10 to 15 minutes.

Divide the dough into 4 equal parts.

Roll out one portion to a 150 mm. (6") diameter circle and evenly spread a little melted ghee on the surface.

Sprinkle a little flour and pleat the dough lengthwise into 1 collected strip.

Twist this strip and coil into a circle.

Flatten this coil and roll into a circle of about 200 mm. (8") diameter.

Moisten the lower half of this paratha with some water and place this side on a hot tava.

When the paratha starts to speckle a little, reverse the tava gently and allow the other side of the paratha to cook over the open flame.

Cook till both sides are browned and crispy and peel the paratha off the tava.

Serve hot smeared with some ghee

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GOBHI PALAK PANEER PARATHA

Ingredients

For the dough

1 1/2 cups plain flour (maida)

1 1/2 cups whole wheat flour (gehun ka atta)

1 cup chopped spinach (palak)

1 tsp lemon juice

1 tsp oil

1 tsp salt

To be mixed into a stuffing

1/2 cup grated cauliflower

1/2 cup crumbled paneer (cottage cheese)

2 tbsp chopped coriander (dhania)

1 to 2 green chillies, chopped

1/4 tsp finely chopped ginger

salt to taste

Other ingredients

1 tsp oil for cooking

Method

For the dough

Blend the spinach and lemon juice with 2 tablespoons of water in a liquidiser.

Sieve the flours with the salt. Add the ghee and mix well.

Add the spinach mixture and knead to a semi-soft dough by adding enough water.

Method

Divide the dough into 4 portions.

Roll out one portion of the dough into a 75 mm. (3") diameter circle and put about 2 teaspoon of the stuffing in the centre.

Seal the edges and roll out again into a thick paratha of 150 mm. (6") diameter.

Cook on a hot tava (griddle) on both sides using a little oil until brown spots appear on the surface.

Repeat for the remaining dough portions and stuffing to make 3 more parathas.

Serve hot with fresh curds.

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CABBAGE ONION PANEER PARATHA

Ingredients:
For the dough:
3 C Wholewheat flour
1 Tbsp canola oil
1 tsp salt , and water to knead a dough
For stuffing: 2 C Cabbage, finely grated
1/2 C Paneer(cottage cheese),grated (optional)
1/2 C Scallions/Onions, finely chopped
1 Tbsp coriander, finely chopped
1 Tbsp Mintleaves, finely chopped
3 Green Chillies, finely chopped
1/2" Ginger,finley chopped
1 Tbsp Dry Mango powder (Amchur powder)
2 tsp Garam masala powder
1/4 tsp sugar (optional)
Ghee (clarified butter) or Oil for applying on both sides of paratha.
** Salt to taste**
 

Method:Mix together salt, flour & oil, then add enough water to make a stiff dough, keep it aside for atleast 15 min.
 Mix together all the ingredients in a wide bowl.
Divide the dough in small balls. Then roll out each ball into a not too thin disc or a chapati on a floured board.
Spread the above prepared mixture on one round flatbread(roti) and cover with another round roti.
Seal the edges nicely, sprinkle a little dry flour on top, then roll out the paratha as thinly and as roundly as you can, being careful not to break it.
Grease a smoking tava or a griddle with ghee and place the paratha over it, keep a watch turnover when its little golden brown in color, apply ghee on the top and turn over.
Press gently and spread some ghee over this side too. Keep turning untill parathas turn golden brown or done.
Sprinkle some chat masala if you have handy with some grated paneer/cabbage as seen in picture.
Serve it hot with green coriander chutney, ketchup, achar or "evergreen" a bowl of seasoned yogurt.

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CABBAGE AND PANEER PARATHA

Ingredients

For the dough

1 cup whole wheat flour (gehun ka atta) or plain flour (maida)

1/2 tsp salt

1 tbsp melted ghee

For the stuffing

1 cup grated cabbage

1/2 cup crumbled paneer (cottage cheese)

2 tbsp chopped coriander (dhania)

2 green chilies, finely chopped

salt to taste

For cooking

ghee

Method

For the dough

Sieve the flour with the salt.

Add the ghee and mix well.

Add enough water to make a soft dough.

Knead well for 3 to 4 minutes.

For the stuffing

Sprinkle salt over the cabbage and keep aside. After 10 minutes, squeeze out the water.

Add the paneer, coriander, green chilies and salt and mix well.

Method

Divide the dough into 10 portions.

Roll out each portion of the dough into a round of about 100 mm. diameter with help of flour.

Spread a little stuffing on one round and cover with another round. Press the sides well.

Cook on a hot tawa (griddle) on both sides using a little ghee until pink spots come on top.

Serve hot.

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PANEER ( INDIAN COTTAGE CHEESE) PARATHA

Ingredients

100 gms Grated Paneer(Cottage cheez)

1 finely chopped Onion

Coriander leaves finely chopped

Small piece of Ginger (grated)

1 or 2 finely chopped green Chilies

Salt, Red Chili powder and Graram masala as per taste

1/2 tsp Ajwain (optional)

Butter / Oil for frying

Method

Make dough out of whole wheat flour (atta), as you would do for any paratha/roti.

In a bowl mix all the stuffing ingredients.

Make two medium size chapatti(Indian bread), add the filling to the one chapati and cover it with the second one. Now roll it slightly.

Cook on a pre-heated Tawa (flat griddle plate).

Turn it and pour half tablespoon oil or butter.

Spread it on the paratha and shallow fry over low heat. Turn it and again pour oil or butter on the other side.

Cook on a low heat till golden brown.

Serve paneer paratha hot with yogurt (curd) and your favorite chutney or with pickle.

Note: Do not add salt to the filling before, as it will leave water. Add salt only at the time of preparation.

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