Paneer Paratha…Indian Bread stuffed with Cottage Cheese
Winter has set its big foot on this side of the world. I dislike winters. Why?? The multiple layers of clothing, the ice cold water, the nip in the air…the list is endless. The one and only thing I would love to do is to either sit outside and bask in the sun or cozy up inside a blanket. Sometimes I feel so lazy that I don’t even feel like entering the kitchen. But then, when my boys come back after their hectic day in School/Office, I can’t possibly tell them “Listen! Today I was feeling lazy and so I haven’t prepared Lunch”. What’s my best option??? Enjoy being as lazy as possible and still have lunch on the table when they come. In such a scenario, Paneer Parathas can come to your rescue. Let me tell you.. this has always been a life saver for me. Easy to make and loved by all. 🙂
There are so many variations to preparing paneer paratha, but this variation of mine is our favourite. J isn’t too fond of parathas but loves having this one
Paneer Paratha
Paneer Paratha...Indian Bread stuffed with Cottage Cheese
Ingredients
For filling
- 200 gms Paneer (Cottage Cheese)
- 1 Onion small Finely chopped
- 1 Green chilli Finely chopped
- 2 tablespoons Coriander leaves Finely chopped
- to taste Salt
- 1/4 teaspoon Amchoor powder
For the dough
- 2 - 1/2 cups Whole wheat flour (Atta)
- 1/2 teaspoon Salt
- as required Water
Instructions
- Grate the paneer and mix with salt, amchoor powder, chopped onions, chilli and coriander leaves. Keep aside.
- In a bowl take the wheat flour and mix salt. Add enough water and mix till you get a soft dough. Keep covered for 15 minutes.
- Make lemon sized balls and flatten them in your hand. Put in a spoonful of the paneer mixture in the centre and gather the edges and seal them. Roll them out with a rolling pin to form a 1/4" thick paratha.
- Heat a griddle/ Tawa and when hot, put the paratha. Cook on both sides till light brown spots appear. You can apply butter/ ghee on either side.
- Serve hot with curd and pickle.
Notes
