I
love stuffed parathas of all kinds. By far the one most loved by all in the
family is aloo parathas. I remember going to Southall for Indian food. We used
to eat the chats, pakodas, makki ki roti and saag but the eye was on getting a
take away of a whole variety of stuffed parathas - aloo ones, methi ones, gobi
ones and paneer ones. Now I cannot eat the gobi ones so paneer ones are the
other choice after aloo. Eventually I learnt to make my own paneer parathas and
after a couple of trials I think I have got the version that I am happy with.
Ingredients
for Stuffing
- 300 gm of fresh paneer finely grated / crumbled
- 1 medium onion finely chopped
- 1 medium sized green chilli also finely chopped
- 1 teaspoon of whole jeera /cumin
- 1 table spoon of olive oil
- ¼ teaspoon of turmeric powder
- ½ teaspoon of chilli powder
- Salt to taste
Ingredients
for Paratha
- 400 gm of plain wheat flour / chapatti flour and keep 100 gm of flour for dusting when rolling out the parathas
- Water about 225 ml
- 5 table spoons of olive oil
Preparing
the Dough
Place
the flour and 1 table spoon of olive oil in a bowl mix them together.
Then
start adding water a little at a time while bringing the dough together.
Once
all the dough is brought together knead it for a few minutes.
Finally
take a teaspoon of olive oil in your hand and knead the dough to make it
smooth.
Normally
I set aside the dough of parathas and chapattis to rest for a while. Often I
make the dough a couple of hours ahead and leave it covered with a damp tea
cloth or an upturned bowl to keep it from drying out.
Preparing
the Paneer Stuffing
In a
medium sized saucepan heat the table spoon of olive oil and cumin.
As
the cumin starts darkening add the onion and chillies and sauté them.
Once
the onion turns translucent add the finely crumbled / grated paneer into it.
Add
the spices and stir the paneer.
It
will take a few minutes to warm through and get the spices incorporated into
it.
Then
put aside the cooked paneer stuffing to cool before you can begin preparing the
parathas.
Preparing
the Parathas
Divide
the dough into 6 equal parts and give them a round shape like ball. Take one
dough ball, press it between your palms to make a flat patty and dust with dry
flour. This use of flour as you are rolling out keeps the dough from sticking
on to the rolling pin or the surface you are rolling it on.
Place
dough patty on rolling board and roll it out with a rolling pin into a thick
circle of about 4-5 inch diameter. Put 1½ - 2 tablespoons stuffing in the centre, wrap it with sides of
rolled circle, seal the edges and again give it a round shape
like ball. I tend to have the centre thicker than the edges as when you
pull the edges together you want it to be similar in thickness all round. If
the side with sealed edges is thicker the paratha can split on its other side
while rolling it out.
Press
the stuffed ball flat and dust with flour and roll it out in to a 6 – 7 inches
circle.
Put
a flat griddle or tawa on the hob to get it heating. Have a small bowl with the
rest of the oil and teaspoon to brush the paratha with oil as it is cooking. It
is useful to get a foil ready to cover your parathas once they are done to keep
them warm.
Put
on the hot griddle and wait for it to warm up and start to get cooked. Turn it
over once and brush with oil. Then turn over again and brush the other side
with oil. The cooked paratha will have some blistering and darkening patches.
These
parathas can be eaten with raita or just some hot and sour pickle made from mango
or chilli or lime.
