For paneer stuffing-
- 1 kg of Paneer (Cottage Cheese)
- 1 Onion
- 4-6 Green Chilli
- 5 Spring Onion/Green Onion/Scallion
- 5 Coriander/Cilantro
Seasoning of the paneer stuffing-
- 2 tsp of Salt
- 2 tbsp of Red Chilli Powder
- 1 tsp of Dried Mango Powder
- 2 tsp of Cumin Seed Powder
- 2 tsp of Garam Masala/Curry Powder
- 2 tsp of Carom Seeds Powder
For Paratha (whole wheat dough)-
- 1.5 cup of Wheat Flour
- Water (add as required)
- 1/2 tsp of Salt
- Prepare the dough. Add the wheat flour, salt and water in a mixing bowl.
- Mix & knead gradually adding water. Should be smooth, soft and ‘together’. Refrigerate to let it fix itself for 15-20 minutes.
- To prepare for the stuffing. Wash then dice the onion, spring onion, coriander and green chillies.
- Place them in a mixing bowl. Add paneer (cottage cheese) to the mixing bowl. Mash paneer by hand or use a grater. Mash, then mix well with the veggies!
- Add the seasoning to the mixing bowl. Add salt, carom powder, cumin powder, dried mango powder, red chilli powder and garam masala (curry powder).
- Mix the stuffing ingredients properly. It’s where all the taste is.
- Get the dough from the refrigerator and knead for 10 seconds more.
- Pinch a ball of the dough to fit your palm. 3/4 of an egg size to make it more precise. The ball needs to be thick once flattened and spread by the rolling-pin. This will allow the stuffing to stay put.
- Roll the ball in dry wheat flour and flatten on your palm.
- Use a rolling-pin to flatten the ball. 1 centimeter thick is good.
- While using the rolling-pin on the dough, make sure to sprinkle dry flour so it does not stick to the pin.
- Use a spoon to add 2-3 full tablespoons of the paneer stuffing to the center of the flattened dough, paratha. Make sure it is in the middle.
- Carefully fold in the sides closing the paratha, securing the paneer stuffing.
- Sprinkle dry wheat flour on both sides of the stuffed paratha. Press it flat mildly.
- Use a rolling-pin to flatten it evenly. Flatten till the stuffing doesn’t ooze out.
- Heat the pan till you can feel its heat. We use a tava which is the best way to make roti and paratha.
- Place the stuffed paratha on the utensil of your choice. Let it cook for around 20 seconds.
- Apply ghee/butter on the top side. Flip the paratha.
- Drip ghee/butter circling the paratha. This will allow the pan side to cook meanwhile apply butter on now top side. Cook for 20 seconds.
- Flip! Let it cook till golden brown.
- Golden Brown equals cooked! It’s ready to serve.
You can serve it with plain yoghurt or some Indian pickle.
You can watch the video to help you on my, OlioVida’s Cooking Video on Youtube
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