Paneer Paratha.... 2

Paneer parathas are special. They taste good and they sound good and they look good. Play with spices and let the flavors seep in as per your taste  buds. The taste of paneer, potato and onions with a little blend of spices makes this a perfect breakfast/dinner menu
If you have excess milk and some whole wheat flour at home, this is the perfect dish you can think to make. It doesnt take too much time either. Make the dough and filling in advance and pull them all together just before serve time

I find this to be a perfect breakfast to pack for my kids school. They find it easy to handle and tasty to munch on. I send a small serving of thick fresh curd for the side and they enjoy it

Serves... 4-6 ppl

Serve option... Hot

This is what u'll need....

Whole wheat flour - 3 cups
Paneer - 1 1/2 cup Or (Milk - 1/2 litre + 1 tbspn vinegar)
Potato - 1 small
Onion - 1 medium
Green chilly - 1
Coriander leaves 
Curry leaves 
Ajwain - 1/2 tspn
Cumin powder - 1/4 tspn
Oil - 1 tbspn for filling
Oil for pan-oiling parathas
Salt to taste

Here is the stir....

• Use whole wheat flour, salt and water to make a very soft dough. Let it rest covered for a few minutes before you can start rolling them

• Make some homemade paneer using this recipe Homemade paneer. Dont do any squeezing under heavy weight as we can use crumbled paneer directly into this recipe

• Heat a cast iron pan and add a tablespoon of oil to it. Sprinkle some ajwain seeds into it and let them sizzle and spread their aroma

• Chop onion finely and add it to the pan. Fry the onions with a little salt until they turn translucent

• In a mixer add green chilly, coriander leaves and curry leaves. Give it one quick pulse to make a very coarse mixture. Toss this into the pan. Turn off the flame and let it cool

• Boil and peel potatoes till soft. After the onion mixture is cool enough to handle, add potatoes

• Toss in fresh crumbled paneer to it

• Sprinkle salt as per taste and mix everything together to get a dough like consistency

• Divide the dough into little portions and shape it into balls. Rest is the same as making parathas using the chapathi dough we made

• Pinch out some chapathi dough and roll it out a little

• Place filling inside and cover by pulling together dough from all sides. Form a ball and gently press to make a pattie shape

• Dust it with flour and roll it out to make smooth parathas. Make sure you apply pressure very gently when rolling. If you apply too much pressure the filling starts oozing out messing up everything that you need

• Heat a cast iron flat pan and put the paratha in it. Pour a few drops of oil and cook it. Flip it and pour a few more drops of oil on this side too

• Cook on both sides evenly till you can find some nice brown spots

• When cooked.Remove from tawa and transfer it to a plate

• Serve it hot with a simple pickle/ketchup and curd for the dipping

Note:

• Adjust spices to suit your taste
• Be generous but not too much in using oil for the parathas. They will yield soft parathas
• Add very little coriander and curry leaves to get the green flavours to spice up the taste. A little more and it will overpower the taste of the paratha which might not be good