Paneer Paratha
- 1 1/2 cups pastry flour, whole wheat or chapati flour
- 1/4 teaspoon salt
- 1 tablespoon vegetable oil
- 1/2 tablespoon fenugreek seeds ground
- 1/2 cup water more if needed
- 12 ounces paneer pressed farmers cheese (similar to ricotta that has been well drained and pressed)
- 1/2 teaspoon Chaat Powder (Masala), prepared (click to view recipe)
- 1/2 teaspoon cumin pan roasted, ground
- 2 each green chili peppers to taste, minced
- 1 x salt to taste
- 1/4 teaspoon cayenne pepper to taste
- 2 tablespoons ghee (clarified butter) as needed for cooking
- 1 x chickpea flour or wheat flour for rolling
- Add the flour, 1/4 teaspoon of salt, water and 1 tablespoon of vegetable oil into a food processor.
- Process until a dough ball forms.
- Take out the ball and knead for a minute or two until smooth and elastic.
- The dough should end up fairly soft, add a tablespoon or two of water and work it into the dough if needed.
- Cover and let rest for 15 minutes.
- Finely grate the paneer using a hand grater or food processor.
- Roast cumin seeds in a small skillet over medium heat until aromatic.
- Let cook and grind in a pestle and mortar (or spice grinder).
- In a medium bowl add the grated paneer.
- Even sprinkle over the paneer the chaat masala, roasted cumin, minced green chiles, salt to taste (about 1/2 teaspoon), cayenne pepper.
- Toss gently to distribute the spices throughout the paneer without forming a paste.
- Set aside.
- Divide the dough into 8 equal portions and form into small discs.
- Press each disc into the chick pea flour (use regular flour if you don't have chick pea flour) to prevent the dough from sticking to the rolling pin.
- Roll out the disc to about 1/4 inch thickness (a few millimeters).
- Place one eighth of the paneer mixture in the center of the disc.
- Gather up the edges and seal into a pouch shape as if you are making dumplings.
- The dough should completely encapsulate the filling.
- Set aside to rest for at least 5 minutes.
- Repeat with the remaining dough and filling to make 8 dumpling style pouches.
- Heat a cast iron skillet over medium heat until quite hot.
- Lightly coat each "dumpling" with some chick pea flour.
- Place each pouch on the rolling surface with the sealed side up.
- Roll out flat so the filling is inside and the dough encapsulates the filling.
- Place the paratha in the hot cast iron skillet and dry fry for several minutes until bubbles start to form on top.
- Flip and cook on the other side pressing down any areas that puff up.
- Coat the top with some of the clarified butter (ghee) or a bit of oil or cooking spray and spread evenly.
- Turn over and repeat on the other side.
- Pressing down with a spatula until golden brown.
- Flip and repeat on the newly oiled side and cook until golden brown.
- All the while pressing down and puffed up areas with your spatula.
- Repeat with the remaining parathas.
- Serve with yogurt or a tomato or mango chutney.
- Great as an appetizer for a Indian style meal.
pastry flour, salt, vegetable oil, fenugreek seeds ground, water, farmers cheese, chaat powder, cumin pan, green chili peppers, salt, cayenne pepper, ghee, chickpea flour
Taken from recipeland.com/recipe/v/paneer-paratha-52239 (may not work)