Stuffed Paneer (cottage cheese) Paratha!!

Onmyplate today is ” Stuffed Paneer (Cottage Cheese) Paratha”!!

Apart from being loved by children, paneer is a great source of Calcium and Vitamin D and very healthy…

Ingredients:

  • Atta (Whole wheat flour) 1 cup or for 3-4 parathas
  • Fresh Paneer 1 cup mashed
  • Onion 1 medium chopped
  • Tomato 1 small chopped
  • Haldi (Turmeric) 1/4 tsp
  • Red chili powder 1/4 tsp
  • Fresh green chili 1 chopped
  • Ajwain (Carom) seeds 1/2 tsp
  • Garam Masala 1/4 tsp
  • Lemon juice 1 tbsp
  • Salt 1/2 tsp or according to taste

Preparation::

  • Take whole-wheat flour in a bowl and add salt and sufficient water to knead into a dough
  • Apply oil, cover and set aside
  • Heat oil and add ajwain, onions, green chili, red chilli powder, salt, garam masala and stir
  • Fry till the onions are golden or light brown in color, ensure that it doesn’t turn too brown
  • Now add tomatoes and fry till the tomatoes are soft
  • Add the mashed paneer and fry in low heat for 2 minutes
  • Remove from heat and add the lemom juice and mix well
  • Now divide the dough into equal portions, the size of your regular chapatis
  • With your palm, flatten a dough and using one hand, press the sides of the ball to form a hallow to fit the paneer ball. The middle should be thick and sides should be thin
  • Place the filling into the ball and cover the sides
  • Run it around the palm so that it gets closed well
  • Dust some flour on your palm and and press the dough
  • Then gently press till its flat
  • Ensure you don’t press too much and make the stuffed paneer to come out
  • Heat a tawa (Iron flat bottom utensil) and smear oil
  • Once the paratha is pressed, with all the sides evenly spread, gently place on the hot tawa
  • Reduce the flame to medium and let it bubble up. Turn it around and spread oil around the parathas
  • The parathas taste better if the oil is spread to the sides too. Cook till both sides turn a golden brown
  • Serve hot with curd or pickles or drop a dab of butter if you like!
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Methi ka Paratha (Chapati with Fenugreek Leaves)

Methi (Fenugreek) is considered to be a rich source of iron and consuming it in any form i.e. seeds or leaves helps to keep us in good health.

Therefore, today’s special is Methi ka Paratha which is cooked in most of the Indian homes; however, the below guidance would be helpful to prepare it easily!!

Ingredients ::

  • Whole wheat flour (Atta) as required for 5-6 chappatis
  • Methi (Fenugreek) leaves finely chopped 1 cup
  • Green chili finely chopped
  • Garlic 2 tsp finely chopped
  • Onion 1 medium finely chopped
  • Fresh coriander leaves chopped 1 ½ tbsp
  • Curd ½ cup
  • Salt according to taste
  • Oil to cook

Preparations::

  • Take whole-wheat flour (Atta) in a bowl, salt, methi leaves, onion, garlic, green chili, coriander leaves and knead into a dough with the help of curd. For better results do not add water but you may add little more curd
  • Apply oil, cover and set aside for fifteen minutes
  • Divide the chapatti dough into equal portions, the size of your regular chapatis
  • Dust some flour and press on the board (chakla)
  • Then gently roll out with the rolling pin (belan)
  • Heat a tawa (Iron flat bottom utensil) and smear oil
  • Once the paratha is rolled out, with all the sides evenly spread, gently remove and place on the hot tawa
  • Reduce the flame to medium and let it bubble up
  • Turn it around and spread oil around the parathas.
  • The parathas taste better if the oil is spread to the sides too. Cook till both sides turn a golden brown
  • Serve hot with curd or pickles or drop a dab of butter if you like!