Methi and Paneer Paratha
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Accompaniments: dal makhani, kadhai chole, hariyali dalmixed and veggie raita.
- Combine the wheat flour and salt and knead into a soft dough, using enough water. Knead well.
- Cover the dough with a wet muslin cloth and leave aside for 10 minutes.
- Divide the dough into 4 equal portions. Keep aside.
- Heat the oil in a non-stick pan and add the cumin seeds and ginger-green chilli paste.
- When the seeds crackle, add the fenugreek leaves, turmeric powder and salt and sauté for 2 to 3 minutes.
- Add the paneer and mix well. Divide the stuffing into 4 equal portions. Keep aside.
- Roll out each dough in 2" diameter add the stuffing and bring all the edges together and roll out the paratha to 5" diameter.
- Cook each parathas on hot tava (griddle), using a little oil until both sides are golden brown. Serve hot.
This recipe was contributed by sumagandlur on 23 Oct 2010
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