Methi and Paneer Paratha


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Accompaniments: dal makhani, kadhai chole, hariyali dalmixed and veggie raita.

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Methi and Paneer Paratha recipe - How to make Methi and Paneer Paratha

Preparation Time:    Cooking Time:    Total Time:     4Makes 4 servings
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For The Dough
3/4 cup whole wheat flour (gehun ka atta)
salt to taste

For The Methi Paneer Stuffing
1 tsp oil
1/2 tsp cumin seeds (jeera)
1/2 tsp ginger-green chilli paste
1/2 cup finely chopped fenugreek (methi)
1/8 tsp turmeric powder (haldi)
salt to taste
1/2 cup grated low fat paneer (cottage cheese)

Other Ingredients
oil for cooking
whole wheat flour (gehun ka atta) for rolling

For the dough

    For the dough
  1. Combine the wheat flour and salt and knead into a soft dough, using enough water. Knead well.
  2. Cover the dough with a wet muslin cloth and leave aside for 10 minutes.
  3. Divide the dough into 4 equal portions. Keep aside.

For the methi paneer stuffing

    For the methi paneer stuffing
  1. Heat the oil in a non-stick pan and add the cumin seeds and ginger-green chilli paste.
  2. When the seeds crackle, add the fenugreek leaves, turmeric powder and salt and sauté for 2 to 3 minutes.
  3. Add the paneer and mix well. Divide the stuffing into 4 equal portions. Keep aside.

How to proceed

    How to proceed
  1. Roll out each dough in 2" diameter add the stuffing and bring all the edges together and roll out the paratha to 5" diameter.
  2. Cook each parathas on hot tava (griddle), using a little oil until both sides are golden brown. Serve hot.

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This recipe was contributed by sumagandlur on 23 Oct 2010

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