Friday, August 23, 2013

I love stuffed parathas a lot. The Love grew a few years ago when a restaurant that made 90+ different combinations of stuffed parathas opened up in Dubai. I used to enjoy various varieties and combinations of stuffed parathas from this restaurant. Sadly after I moved to Doha there was no access to the yummy stuffed parathas. The two options were eat the not so tasty handful varieties of stuffed parathas for any restaurant or to make your own. I opted for the latter and did intensive search to find the best way to prepare stuffed parathas. The preparation method by Vahchef came really handy and now I prepare several different combinations of stuffed parathas. Last night I made paneer parathas and sweet corn with cheese parathas. We usually eat parathas as is or with beaten spiced curd.

Here is the recipe..

Makes 2 Parathas

Ingredients :
Wheat Flour - 1 cup
Salt to taste
Oil - 1 Teaspoon
Water as required
Ghee or oil as required

Paneer - 75 grams (I used fresh homemade paneer)
Salt as per taste
Turmeric Powder a pinch
Red Chilli Powder - 1/2 Teaspoon or to taste
Coriander Powder - 1/4 Teaspoon
Coriander leaves - 1 Tablespoon chopped
Any other spices of choice

Spiced Curd:
Yogurt - 1 cup
Salt to taste
Red Chilli Powder - 1/4 Teaspoon
Any other spice of choice

Method :
1. In a mixing bowl add sifted wheat flour and salt. 
2. Add water little by little and knead to a soft but stiff dough.
3. Knead well for about 5 minutes and keep it aside for 30 minutes.
4. In a bowl, crumble paneer.
5. To prepare fresh crumbled paneer, refer to the instructions to prepare homemade paneer. After step 9, remove the paneer without kneading in to a bowl and it will crumble on its own.

6. To this add the salt, turmeric powder, red chilli powder, coriander powder and coriander leaves and mix well.
7. Divide the dough into 2 equal balls.
8. Make 2 balls out of the crumbled paneer mixture. The paneer mixture ball should be of the same size of the dough ball.

9. Roll the dough to a small disc by dusting some wheat flour making it thinner at the edges than at the centre.
10. Place the paneer mixture in the centre of the disc and start gathering the edges to seal the paneer mixture.

11. Ensure that there is no trapped air inside and flatten the dough.

12. Roll it to a disc by dusting wheat flour. Do not roll it too thin.

13. Heat a tawa and place the paratha on the hot tawa. 
14. When it is cooked with light brown spots flip it to the other side.
15. While the second side is cooking, apply ghee or oil on the first side and flip it again.
16. Apply oil or ghee and keep flipping till both the sides are well cooked.

17. Prepare the yogurt by adding some salt and chilli powder and beating the yogurt without any lumps. 

Enjoy paneer paratha

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