About this recipe:It is one of the most popular unleavened flat breads in the northern part of the Indian subcontinent and is made by pan frying whole wheat dough on a tava. The parantha dough usually contains ghee or cooking oil which is also layered on the freshly prepared paratha. Paranthas are usually stuffed with boiled potatoes (as in aloo ka parantha), leaf vegetables, radishes, cauliflower, and/or paneer (Cottage-cheese). A parantha (especially a stuffed one) can be eaten simply with a pat of butter spread on top, with chutney, pickles, and yogurt, or with meat or vegetable curries. Some roll the parantha into a tube and eat it with tea, often dipping the parantha.
Cooking Time: 30 minutes
Preparation Time: 10-15 minutes
In a bowl, combine water and wheat flour, and prepare smooth dough .
Grate or crumble the paneer with your hands.mix all the spice powders, green chilies and salt with the paneer. keep aside.
Now take the ball form dough and roll it like you are making a chapatti. And take the small mixture of Paneer or stuffing item in between the rolled dough. Cover the Chapatti from all the side in such a way all the stuffing ingredients will remain inside it. Again make it in a shape of Chapatti.
heat the griddle.fry the paneer parathas on the griddle with oil till they are evenly browned and well cooked.
Now your paneer parathas are ready .
serve paneer paratha hot with yogurt or butter or your favorite pickle.
Why this is good for you
• Low in cholesterol
• Low in sugar