PANEER PARATHAS/ COTTAGE CHEESE STUFFED PARATHAS

I don't do much stuffed chapathis/parathas at home. I have no clue why! But I love them............. and isn't it easier to just make one dish instead of making a main dish, a side dish and rice/chapathi?? Normally, most stuffed chapathis go well with a simple raita or even plain yoghurt or even some pickle if your too lazy to make the raita.

So I'm choosing paneer parathas for day 2 blogging marathon under 'everyday lunch/dinner dishes'. 

I immediately thought of stuffing the chapathis with paneer coz thats one thing my daughter eats without a fuss. Also we all love paneer. This is a super easy recipe and got the idea from my tasty curry. The recipe was a breeze............and so delicious! Please do not leave out the ghee or butter for brushing! trust me it makes a difference. Iv used only a bit of butter. That's wy you can see parts of the parathas in the photos are dry without the butter.

 I served these with a simple onion and cucumber raita and some mango pickle. These parathas are super duper delicious and filling! Try it and lemme know if you think the same too!

Makes 5

INGREDIENTS:

whole wheat flour - 2 cups, more for rolling

warm water - 3/4 cup(approx)

salt to taste

for the stuffing:

paneer/ cottage cheese, grated - 200 g

green chilies, chopped- 2 (optional. if you want it spicy)

chili powder - 3/4 tsp

fresh coriander leaves, chopped - 1 tbsp

cumin powder - 1/4 tsp

salt to taste

butter or ghee 

PROCESS:

• In a bowl place the flour and salt and mix. Slowly add the required water and knead to form a soft dough. Knead for atleast 15 minutes then cover and rest for about 30 minutes or so,
• In another bowl, mix together the grated paneer, chili powder, green chilies, fresh coriander leaves, cumin powder and salt. Divide into 5 equal balls. Keep aside
• I made 5 individual balls  from the dough. Take each ball of dough and roll out into a 5 or 6 inch diameter circle.
• Now place the paneer ball in the centre. Lift the edges of the circle and seal on top by pressing the dough shut, enclosing the ball of paneer inside.
• Dust with flour and pat it down so it becomes slightly flat. Gently roll out the ball into a round, thin chapathi/paratha.
• Don't worry if its untidy. You will get more neater once you keep doing it. My first was slightly messy too.
• Just remember to be gentle and even while rolling it out. Otherwise the paneer will come out.
• Now heat a tawa or skillet and grease with butter or ghee. 
• When the pan is hot place the rolled out paratha on it. Brush with more butter on top and turn it over after a few minutes. When it is slightly brown and done on both sides you an remove from the pan.
• Repeat for the rest of the parathas.

notes:

• Make sure the skillet is hot before placing the parathas on it.
• Be generous with the ghee or butter to get tasty results ;)

 so check out what the other food bloggers are doing this blogging marathon 90