Ingredients:
For the dough:
- Chapati Flour – 1 1/2 cups
- Salt – 1/4 tsp
- Oil – 1 Tbsp
- Dried Fenugreek Leaves (Kasoori Methi) – 1 Tbsp
- Warm Water – 1/2 cup + 2 Tbsp
- Paneer – 14 oz, grated
- Salt – to taste
- Chaat Masala – 1/2 tsp
- Roasted Cumin Powder – 1/2 tsp
- Red Chili Powder – to taste
- Green Chilies – to taste, finely chopped
- Cilantro/Coriander – 5 sprigs, finely chopped
- Oil – for pan frying
- Mix Flour, Salt, Oil and Fenugreek Leaves until Oil is incorporated into the dry flour.
- Add warm water and form a firm dough.
- Coat the dough lightly with few drops of oil, cover and set aside for 15 minutes.
- To the grated Paneer, add Salt, Chaat Masala, Roasted Cumin Powder, Red Chili Powder, Green Chilies and Cilantro/Coriander. Mix well.
- Divide dough and paneer mixture into 8 portions.
- Using a little dry flour, roll out one dough ball into a small disc.
- Place one portion of the paneer mixture on the disc and pull up sides of the disc around the paneer.
- Pinch the dough at the top to seal the ball.
- Flatten the stuffed dough and dip into dry flour to coat all sides.
- Roll out into a larger disc – continuing to dip into dry flour to prevent sticking.
- Place paratha on a hot tava/skillet and cook until bubbles start to appear on the top.
- Flip the paratha over and cook for 30 secs.
- Drizzle a little Oil on the paratha and spread to coat evenly.
- Flip the paratha over and press gently with a spatula.
- Lightly drizzle Oil on this side and spread to coat evenly.
- Flip paratha over and again press gently.
- Cook paratha until the appearance of raw dough is gone.
- Remove paratha from the tava and place in a covered/insulated container. Continue with remaining parathas.
- Serve hot with yogurt/curd, raita or pickle.
