Do you remember all those days when you shared your tiffin-box with your school-buddies? or college-mates? or even with colleagues? I certainly do… I can always link myself back to those tiny lunch-boxes packed with home-cooked food! Mum always made delicious parathas for me to carry them in a little bag I had :)
I enjoyed those breaks i.e. recess time during schooling… Had a bunch of friends to bring variety of food in colorful lunchboxes! I loved having Aloo Paratha that time… Later on during engineering, I more relished my all-time favorite Gobhi Paratha. And then after joining job, I had 2 great buddies – Chichi n Salma… who used to visit my desk every morning to check if I got some ‘Paneer Paratha’ for them or not :P
I’m hardly in touch with those school ‘n’ college buddies with whom I shared my special tiffin-box always, but love cherishing those moments!
Now getting back to these yummy, delicious n flavorful ‘Paneer Paratha’! Parathas are normally Indian pan-fried flat breads and when they’re stuffed with any mushy ingredient, they turns out to be ‘Stuffed Parathas’. I love making authentic Indian food more approachable and stunning in looks. And this one definitely asks for some very handy ingredients in making process giving a lovely sight to my eyes… :)
1 cup Wheat Flour
1 tbsp Yogurt
2 tsp Clarified Butter (ghee)
Salt, to taste
Lukewarm water, as required
1 cup Paneer (Cottage-Cheese)
1 Boiled Potato, mashed
1 tbsp Chopped Coriander
1/4 tsp Turmeric Powder
1/2 tsp Red Chilly Powder
1/2 tsp Cumin Powder, roasted
1/4 tsp Amchur Powder
Salt, to taste
STEPS TO FOLLOW:
- Mix all ingredients of dough and knead to make a soft (roti) dough. Cover it and keep aside for 10 mins.
- Crumble paneer and add mashed potato along with all spices in it. Mix them well together.
- Divide the stuffing in 6-8 portions and make balls.
- Divide the dough in equal portions as well and roll them to make 3-4″ in diameter. Put one ball of stuffing into it and fold covering it completely with dough.
- Roll it out again to make 7-8″ in diameter (use wheat flour for dusting).
- Heat the pan and cook this paratha on both side by applying clarified butter (or oil).
- Cook it evenly and serve hot with a bowl of curd! :)
- Adding chopped mint leaves enrich the flavors here :)
- Here are some more finger-licking good stuffed parathas for your tiffin-box: