PANEER- CHEESE PARANTHA

Traditonally, Paranthas has been a important recipe especially in North India. While many agree that paranaths were originated in India, but some put forward the persian influence on Indian Cuisine. Paranthas are anytime favourite for me. They are an excellent and quick option for breakfast, lunch or dinner. They are very filling and there are tons of options for filling and flavours. Here I am with my Paneer-Cheese Parantha today which is not only easy,quick but taste is so delicious. Paneer [Indian Cottage Cheese] is an eternal favourite at my place. The chance of our fridge not carrying paneer is not very often. It is also convenience food when  you are in hurry or their are no vegetables in your fridge and even when sudden guests arrived at your place.  It also works good on Sundays when you cravings of something in the evenings. These paranthas can be easily consumed as itself or perhaps with a big slice of butter or curd, but certainly it would taste great with any curry recipes too. For additional taste I added 1/2 cup of grated cheese in it which enhance the taste of the parantha. The shape can be prepared as per your choice as you can make them triangular also. They are commonly eaten with pickle and curds.    

INGREDIENTS:

For Stuffing:

1 Cup Grated Paneer

½ Cup Grated Cheese

½ teaspoon Red Chilli Powder

¼ teaspoon Garam Masala

Salt as Needed

¼ teaspoon Cumin Seeds

Chopped Coriander

For Making Dough:

2  Cups Whole Wheat Flour

Salt as per taste

Water for kneading dough

Other Ingredients:

2 tablespoon Oil/ Ghee

METHOD:

STEP 1 – For making dough follow the step-by-step recipe of “GOBI KA PARANTHA”.

For Stuffing:

 STEP 1 – In a mixing bowl, add grated paneer, grated cheese, cumin seeds, red chilli powder, salt and garam masala.

STEP 2 – Then add chopped coriander in it and mix well.

The stuffing is ready.

STEP 3 – Take one portion of dough , dust the platform with flour, and roll it into small disc of 3-4 “ diameter.

STEP 4 – Put 1 tablespoon paneer stuffing in the centre.

STEP 5 – Bring all the edges together and close the disc

and press it and make it flat.

STEP 6 – Again dust some flour on the rolling board and start rolling the parantha.

STEP 7 – Roll it upto 6-7 “ diameter circular disc.

STEP 8 – Heat a non-stick tawa on medium flame. Transfer the parantha on the tawa and cook it.

STEP 9 – Cook it from both the sides evenly .

STEP 10 – Apply ghee/ oil and roast it well till crispy, golden in colour.

Your cheesy paneer parantha is ready to serve.

Serve it hot with thick curd, any chutney, pickle and roasted and salted green chillies.