Aloo - Paneer Paratha

A Paratha (or parantha) is a flatbread that originated in the subcontinent (South Asia). It is made with whole-wheat flour, pan fried in ghee or cooking oil, and sometimes stuffed with vegetables, such as boiled potatoes, radishes or cauliflower and/or paneer

The original variety of parathas is served within Punjab, the home of parathas. They are covered in homemade butter and eaten by dipping pieces of the paratha in homemade yogurt. Parathas go best with lassi, a buttermilk drink also originating in Punjab.

Paratha (with yoghurt or pickles) is staple breakfast for a large number people in Pakistan and India.

Onto the Recipe:

Ingredients:

• Whole wheat flour - 2 cups
  
• Water - 3/4 or 1 cup (depending  upon flour quality)
  
• Salt - 1/2 tsp
  

Bind them all together and make plain chapathi dough. Let it rest for 10 minutes.

Ingredients for making the stuffing:

• Potato(medium) - 2
  
• Turmeric powder - 1pinch
  
• Green chili-4
  
• Paneer - 1/2cup
  
• Curry leaves - 2 tbs 
  
• Coriander leaves chopped - 2 tbs
  
• Gram masala - 1tps
  
• Lime juice - 1/4tsp
  
• Salt to taste
  

Method:

1. Peel the potatoes, boil them and smash them.
   
2. Now add scrambled paneer , chopped green chili, turmeric powder, garammasala, curry & coriander leaves, salt and mix well.
   
3. Sprinkle lime juice and make into balls.
   
4. Roll chapathi and keep the potato ball in middle and cover it .
5. Again roll it into chapathi 1/4 inch thick . Roll gently so the stuffing does not come out. 
6. Put these chapathi on hot tava put some ghee and cook on both sides.
7. Enjoy with tomato saag.
8. Post Comments.