Paneer Paranthas

Hey Megha

 

If you really want to make paranthas and also have paneer, what about paneer paranthas?

 

Here's a really quick recipe for it:

 

Make the paneer at home (im going to assume u dont know how and tell u  :p hehe just in case).

 

Bring whole milk to a boil in the pan and then curdle it with natural yoghurt once the curds have seperated from the water pass it through a sieve. 

 

Now put the paneer in a bowl and mix in chopped corriander and a little bit of garam masala and make sure u mix it throuhoughly so there are no huge lumps in the paneer mixture.

 

Parantha Dough:

 

Knead your atta with a tiny pinch of salt and a sprinkling of ajwain if you have iti looked it up on wikipedia and its called oma in telugu hehehe

 

The one thing to note is that your dough should be soft but not sticky or too wet or your paranthas will break. 

 

When you stuff your paranthas the best way to do it is roll out ur dough to almost a small chapati size...put the stuffing and then fully close it and re-roll....dont try and expand the ball and then put stuffing in immediately that's what makes ur paranthas break and also doesnt spread the stuffing evenly.

 

Cook paranthas in oil and serve with dahi, mango chutney and a nice cold glass of LASSI or garam garam chai :)

 

Ok im hungry now.....

 

Neeti try my parantha tip to see if yours come out better...its all in the dough tough...drier than a chapati dough but not as stiff as a poori dough ;)

 

xox

A