Paneer Parantha

With wify +Divya Upadhyay out for a month long holiday, a forced married bachelors have all the kitchen to themselves to make whatever mess they can, cook whatever they want to and still not get raised eyebrows. Isn’t that every married man’s dream – Not get raised eyebrows.

One such fine morning, woke up and a good friend showed me the Garma Garam Wada Pav she had early morning and made me dig deep into my cooking mind to decide what to have for breakfast and tease her back. I think I took the challenge little too far and ended up winning( I guess).

End Product: Paneer Parantha, Lassi, Chai, White Butter (Home Made) and Dahi.


Here is the recipe of Paneer Parantha!!

Ingredients:

• Fresh Paneer (Indian Cottage Cheese) – 100gm
• Onion – 1 medium
• Green Chilli – 1 or 2 (to taste)
• Coriander Powder – 2 TSP
• Garam Masala – ¾ TSP
• Red Chilli Powder – ½ TSP (To Taste)
• Salt – 1 TSP
• Garlic Powder, Ginger Powder, Asafetida (Hing), Black Pepper Powder –for flavoring
• Chopped coriander leaves if you like
• Carom Seeds (Ajwain) – to taste
• Aata (Wheat Floor) Dough, Fresh s good.
• Oil to Fry the Parantha
• A flat pan (Tawa) to cook/bake paranthas

I already made my dough and mixture before the thought of sharing it came up. so pls excuse / ask me for procedure. Keep aside the Wheat Dough.

Finely chop Onion and Green Chilies. Crush Paneer into a bowl and mix with all remaining dry ingredients above. Nicely mix them together. The mixture will look like the one in image.

Take a small piece of Wheat dough and make a ball of it. Flatten it a little and put some mixture on one center of the flattened dough.

Lift the sides slowly and cover it like a dumpling ball. Close the top nicely and gently press it down by patting over it slowly. Use dry flour to keep it dry. Use the roller to flatten the dough into a circular shape like a tortilla. Make sure you don’t use heavy hands and use enough dry flour to not let the dough get stuck on the flat board(Chakla).

Roll it nicely to a 8-10” pan sized tortilla.

Check the pan, if it is hot enough transfer the tortialla to the pan and bake it from both sides.

Fry it using little bit of oil on both sides. Some people like it un-fried and eat it with butter/ghee. Do as you prefer.

If your mixture is wet, while adding it to the dough add a little bit of dry wheat flour in it. It will absorb the moisture and help prevent the dough from breaking.

End result. Yum Yum paneer Parantha.

Use some white/yellow butter to serve it with Chai/Lassi/Pickle/Dahi. whatever your hungry tummy craves for.


Bon Appetite!!

Tips:

The quality of your parantha will depend on three main factors

• How well soft/hard the aata is. I prefer a little tighter dough for Paneer Paranthas.
• Is your mixture wet? There is a work around if it is so, I’ll tell later in the post.
• Is your pan hot enough? Wave your hand slowly about 4-5 inches of the pan, if you feel it hot enough to bake the parantha. Use it. (we need not too cold, not too hat – releasing black smoke)
• Accidents do happen. Sometimes parantha’s break, sometimes, the dough don’t come nicely,  don’t get disheartened. The most common reason is wet mixture

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