Parathas are the most famous punjabi breakfast.
Though I am not a punjabi, but I love most of the vegetarian punjabi food, like, dal makhani, parathas, samosas and so on..the list is long.
My family also loves paratha..I like them with nice spicy mango pickle, yogurt and butter.
Paneer is also my family's favourite, so what better it can be for a meal than paneer paratha.
So here it is,..
Method:
Whole Wheat Flour - 1cup,
Salt,
Water - 1/2 cup + 2 tablespoon,
Oil - 2 teaspoons.
For Stuffing:
Home made or store bought Paneer - 1 cup grated or crumbled,
Salt a pinch,
Red Chilly Powder - 1/2 teaspoon,
Green Chillies - 2 very finely chopped,
Roasted Cumin Powder - 1 teaspoon,
Coriander - 1 tablespoon finely chopped.
Method:
In a large bowl mix whole wheat flour and salt, mix well.
Make a well in the flour.
Pour water slowly into the flour well and bring all the flour together and make a soft dough.
The quantity of water given above will be sufficient to make the soft dough.
This is slightly soft dough than normal chapathi dough.
Knead the dough at least for 10 -15 minutes, this will ensure nice soft and crispy parathas.
Rub the oil on outer surface of the dough and cover and rest for 20-30 minutes.
Rubbing oil to the dough will avoid the drying up of the dough.
Mix all the ingredients under stuffing and divide into equal size balls and cover and keep aside.
Now make pedas of dough, roll it to your palm size.
Place the stuffing in the middle of the rolled dough.
Bring all the sides of the dough, to properly cover and seal the stuffing.
Make sure that the stuffing is intact inside the dough, and then roll out into medium thick chapathis.
Heat the tawa, place the rolled chapathis on the heated tawa and cook it both sides with few drops of oil.
It should be cooked in medium heat.
Serve hot with your choice of pickle, butter and yogurt.
Though I am not a punjabi, but I love most of the vegetarian punjabi food, like, dal makhani, parathas, samosas and so on..the list is long.
My family also loves paratha..I like them with nice spicy mango pickle, yogurt and butter.
Paneer is also my family's favourite, so what better it can be for a meal than paneer paratha.
So here it is,..
Method:
Whole Wheat Flour - 1cup,
Salt,
Water - 1/2 cup + 2 tablespoon,
Oil - 2 teaspoons.
For Stuffing:
Home made or store bought Paneer - 1 cup grated or crumbled,
Salt a pinch,
Red Chilly Powder - 1/2 teaspoon,
Green Chillies - 2 very finely chopped,
Roasted Cumin Powder - 1 teaspoon,
Coriander - 1 tablespoon finely chopped.
Method:
In a large bowl mix whole wheat flour and salt, mix well.
Make a well in the flour.
Pour water slowly into the flour well and bring all the flour together and make a soft dough.
The quantity of water given above will be sufficient to make the soft dough.
This is slightly soft dough than normal chapathi dough.
Knead the dough at least for 10 -15 minutes, this will ensure nice soft and crispy parathas.
Rub the oil on outer surface of the dough and cover and rest for 20-30 minutes.
Rubbing oil to the dough will avoid the drying up of the dough.
Mix all the ingredients under stuffing and divide into equal size balls and cover and keep aside.
Now make pedas of dough, roll it to your palm size.
Place the stuffing in the middle of the rolled dough.
Bring all the sides of the dough, to properly cover and seal the stuffing.
Make sure that the stuffing is intact inside the dough, and then roll out into medium thick chapathis.
Heat the tawa, place the rolled chapathis on the heated tawa and cook it both sides with few drops of oil.
It should be cooked in medium heat.
Serve hot with your choice of pickle, butter and yogurt.
osm
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