Paneer Paratha

Ingredients

• Wheat flour

  White, cake, enriched

  2 cup unsifted, dipped or 274g

• Water

  Plain, clean water

  ⅔ cup or 158g

• Sesame oil

  Salad or cooking

  1 tsp or 5g

• Salt

  Table

  ½ tsp or 3g

• Cottage cheese

  Creamed, large or small curd

  200g

• Chili

  No beans, canned entree

  100g

• Chili powder

  Spices

  ½ tsp or 1g

• Curry Paste, Garam Masala

  Patak's

  ³⁄₁₆ tablespoons or 8g

• Mango

  1 Medium Raw - Whole Foods Market

  63g

• Salt

  Table

  ½ tsp or 3g

• Sesame oil

  Salad or cooking

  100g

Directions

1. Kneading dough
2. Take whole wheat flour, salt, ghee or oil in a mixing bowl.
3. Pour 1/2 cup water first.
4. Mix and begin to knead. Add more water if required and knead to a smooth soft dough. Overall I added 2/3 cup water.
5. Cover and allow the dough to rest for 20 to 30 minutes.
6. Making paneer stuffing
7. Meanwhile while the dough is resting, prepare the stuffing. Grate the paneer.
8. Add the finely chopped green chilies, dry mango powder, punjabi garam masala or garam masala powder, red chili powder and salt.
9. You can add more of the salt, red chili powder or dry mango powder if you prefer.
10. Mix everything well so that the spice powders are evenly mixed with the grated paneer.
11. Rolling paneer paratha
12. Pinch two small balls from the dough and roll them in your palms to make them even.
13. Dust some flour on the dough balls.
14. With a rolling pin, roll the dough balls to a circle of about 4 to 5 inches in diameter.
15. Place the paneer stuffing on one of the rolled rounds keeping one inch space around the circumference.
16. Cover with the other rolled dough and press the edges well.
17. Sprinkle some flour and roll the stuffed paratha to a circle of about 6 to 7 inches in diameter.
18. Making paneer paratha
19. Heat a tava or griddle and then place the rolled paratha on it. The tava should be hot. To check the heat, sprinkle a generous pinch of whole wheat flour on the tawa. If the whole wheat flour becomes brown in some seconds, the tawa is hot enough to roast the parathas.
20. Flip when one side is partly cooked. About 1/4 cooked.
21. Apply ghee on this side with a spoon. Turn over and flip when the second side is half cooked.
22. Let the ghee side get cooked now. Spread some ghee on the top. Flip again using a spatula.
23. Press the paratha edges with a spatula so that the edges are cooked.
24. Flip once or twice till the paratha has golden spots and is evenly cooked.
25. Place them in a roti basket or casserole.
26. Optionally you can place some butter on top and spread it with a spoon.1/4
27. Wipe the excess whole wheat flour if any, with a cotton kitchen napkin. So that the browned whole wheat flour does not stick to the parathas.
28. Make all paratha this way on the tawa (griddle).
29. Keep on stacking them in the roti basket or casserole. Spread some butter on each paratha while stacking them.
30. If not stacking them, then serve paneer paratha hot with some fresh yogurt or pickle and butter. A cup of hot ginger tea will also go very well.
31. Recipe by: Dassana Amit (source: https://www.vegrecipesofindia.com/paneer-paratha-punjabi-paneer-paratha/)