It was 5 p.m. "What's that smell Mummy?" was Little Rohan's query. Rubbing his little sleepy eyes, he was standing behind me. I was startled with his sudden appearance (He is good at startling people!)
"Mamma! What are you cooking for me?" (His assumptions and expectations are high as always). I was making the Paneer mixture for Paneer Paratha. "I am making Paneer Paratha for dinner" (I usually make the dinner preparation when my little one sleeps in the afternoon.) "Can I have a bite for now?"
Somehow, I distracted him and fixed a cheese sandwich and a cup of milk for him. Thank God! Go Go Diego was playing on Nick Jr.
Paneer Paratha is a Punjabi wholewheat preparation that goes great with Curd and Spicy Pickle.
No. of parathas: 5-6, Preparation Time: 15 mins, Cooking time: varies
For the flour preparation
- Wholewheat flour, 2 cups
- Water, warm
- Salt to taste
- Curd, 1 tbsp
- Paneer (Indian Cottage Cheese), 150-200 gms
- Ajwain (carrom seeds), a pinch
- Turmeric powder, 1/2 tsp
- Red Chilli powder, 1/2 tsp (Alternatively use finely chopped green chillies)
- Amchoor powder (Dry Mango Powder), 1/2 tsp
- Chana Masala (I use MDH brand), 1/2 tsp
- Coriander leaves, chopped finely
- Salt to taste
- In a big bowl, add the flour and salt. Rub well.
- Add the curd. Knead well with some water. It should form a roti dough. Cover this with a muslin cloth or cling film or 15-20 minutes.
- For the paneer filling, crumble the paneer pieces in a bowl.
- Add the ajwain, salt, turmeric powder, red chilli powder, chana masala, amchoor powder. Mix well. Make 5 golf-ball sized balls of the paneer mixture. Note it should be dry.
- For the 5 parathas, make 5 equal-sized balls of the dough. Take one ball, roll a small circle shape dough using a rolling pin. Place a golf-ball sized paneer filling on the rolled out dough. Bring the edges of the round dough towards the center and pinch it on the top.
- Lightly form a ball again. Press lightly and roll out very lightly taking care the paneer pieces are not let loose.
- Heat a roti tawa or non-stick pan, place the rolled out dough on it.
- Reduce the flame to small. Pour some ghee (or oil :) Turn it on the other side when you see brown spots appearing on the edges or in the middle. Roast till it is forms a crispier layer on the top.
- Repeat the same procedure for the remaining dough and filling to form some yummy parathas.