Paneer Paratta (cottage cheese stuffed paratta)
2 cups wheat flour or all-purpose flour
¼ tsp salt
Water as required
2 tbsp oil (if using all-purpose flour)
1 ½ cups grated paneer (or pulse in a grinder)
3 tbsp coriander leaves chopped fine
1-2 green chilies
1 small onion chopped finely
¼ tsp garam masala
Mix all filling ingredients and make walnut size balls.
Make a soft dough with flour, salt, oil and water and keep for 15 minutes.
Make small balls of the dough, slightly larger than the paneer balls.
Flatten dough in your hand enough to hold a paneer ball. Fold the dough over the paneer and seal completely.
Flatten with your hand again, dip in flour and roll using a rolling pin to form chapathi shape.
It’s ok if some filling spills out….
Place a paratta on a hot tava/griddle. When bubbles start to appear, flip the other side.
Flip again and smear some olive oil on both sides with a spoon.
When brown spots appear on both sides, remove to a plate.
If you use ghee, instead of oil and use slightly more amount, you will get paratta tasting exactly like you get in restaurants.
For freezing – stack them neatly, wrap nicely in butter paper first and then wrap in aluminum foil.
Defrost lightly and toast on a tava to get the crispy fresh texture.