Paneer Paratha Of Curdled Or Split Milk

by rajni ahuja

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Paneer Paratha Of Curdled Or Split Milk, the name itself says that paneer used in the recipe is obtained from the curdle or split milk. The summer season is the main reason of splitting milk. Earlier I use to try making burji or subji out of this paneer but this time i tried paratha and it turn out delicious and the paneer taste is more good than the outside one.

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Paneer Paratha Of Curdled Or Split Milk recipe - How to make Paneer Paratha Of Curdled Or Split Milk

Tags

Parathas

Preparation Time: 20 mins Cooking Time: 25 mins Total Time: 45 mins 4Makes 4 to 5 parathas
Show me for parathas

Ingredients

For The Paneer
1 liter curdled milk
2 tbsp lemon juice

Other Ingredients
100 gms chopped coriander (dhania)
2 medium chopped onions
2 chopped green chillies
1 tsp freshly ground black pepper powder
salt to taste
2 cups whole wheat flour (gehun ka atta)
2 tsp oil
oil for cooking

For Serving
1 cup curds (dahi)

Method

For the Paneer

When the boiling milk splits or curdles, add the lemon juice, keep aside for few seconds, stir it.
When the milk and water separates, sieve it and allow to drain out the water completely. Keep aside.

How to Proceed

Crumble the paneer and transfer into a deep bowl, add the coriander, green chillies, onions, salt and black pepper, mix well. Divide the stuffing into equal portions and keep aside.
In another deep bowl combine the wheat flour, salt and oil and knead into a soft dough using enough water.
Divide the dough into equal portions. Roll out one portion of the dough in a small circular roti, add the stuffing, join the edges and roll it to a round little thick paratha.
Cook the parathas on hot tava using little oil, till the golden brown spots appears on both the sides.
Repeat with the remaining ingredients to make more parathas.
Serve hot with curds.

Accompaniments

How To Make Curd Or Dahi At Home
Low Fat Curds ( How To Make Low Fat Curds)
Low Fat Curds for Weight Loss, Diabetics, Heart and Acidity
Soya Curds

This recipe was contributed by rajni ahuja on 15 Apr 2011
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