Lachcha Paneer Paratha

by Tarla Dalal

Added to 101 cookbooks
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A different way of making and cooking paneer parathas. I have cooked these on a non-stick tava by reversing the tava over the open flame just like tandoori parathas are made.

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Preparation Time : 15 mins.
Cooking Time: 15 mins.
Makes 6 parathas.
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Ingredients

1/2 cup grated paneer (cottage cheese)
1 cup whole wheat flour (gehun ka atta)
1 to 2 green chillies, finely chopped
2 tbsp chopped coriander (dhania)
1/2 tsp roasted cumin seeds (jeera) powder
salt to taste

For layering
1 tbsp ghee
1 tsp whole wheat flour (gehun ka atta)

Other ingredients
ghee for serving

Method

Combine all the ingredients together and crumble the paneer into the flour till the mixture resembles bread crumbs.
Knead into a soft and pliable dough, adding water as required.
Keep the dough aside for 10 to 15 minutes.
Divide the dough into 4 equal parts.
Roll out one portion to a 150 mm. (6") diameter circle and evenly spread a little melted ghee on the surface.
Sprinkle a little flour and pleat the dough lengthwise into 1 collected strip.
Twist this strip and coil into a circle.
Flatten this coil and roll into a circle of about 200 mm. (8") diameter.
Moisten the lower half of this paratha with some water and place this side on a hot tava.
When the paratha starts to speckle a little, reverse the tava gently and allow the other side of the paratha to cook over the open flame.
Cook till both sides are browned and crispy and peel the paratha off the tava.
Serve hot smeared with some ghee.