PANEER PARATHAS

Ingredients

1 recipe paratha dough (refer Basic Paratha Recipe)
1 cup paneer crumbs
4-5 green chillies finely chopped
1 onion finely chopped
1 tbsp. coriander finely chopped
1 tsp. mint leaves finely chopped
salt to taste
2 tbsp. ghee
ghee or oil to shallow fry

Method

Roll dough to a large square.

Spread some ghee all over.

Fold in half. Spread ghee.

Fold in quarter. Spread ghee.

Roll again to full size. Repeat above procedure.

Roll into a tight swissroll. Refrigerate for 15 minutes.

Break off lumps and use as regular paratha dough.

Mix all filling ingredients.

Take a lump of dough.

Roll halfway. Spread some filling.

Make a tight swissroll. Twist to a spiral.

Press roll to full size.

Shallow fry.

Serve hot with any gravy vegetable.

Can be served with Youghurt as Snacks

SPINACH PARATHAS

Ingredients
1 recipe paratha dough (refer basic paratha recipe)
1 cup spinach cleaned & finely chopped
1 tsp. red chilli powder
1/2 tsp. chat masala
Salt to taste
2 tbsp. plain flour
oil to shallow fry

Method

The spinach must be towel dried well or else the filling will ooze out and make rolling difficult.

Mix all dry ingredients together.

Roll a lump of dough as for paratha.

Spread some spinach over it.

Sprinkle some dry mixture all over.

Make a tight swiss roll. Now twist into a coil.

Press together and reroll to full size.

Shallow fry as given in introduction.

Serve hot.

Variation: Use chopped fenugreek leaves instead of spinach.

Spinach Parathas can be used as snacks or it can be served vegtables for lunch or dinner.

BASIC PARATHA (Indian Bread)

Introduction to Indian Parathas.

A corollary to the rotis and naan, a variety of parathas, I present this week, hoping
you will like the novel and traditional tastes alike.
Basic dough for the parathas is same, and the fillings and their methods change.
Though most paratha makers would use nothing less than maida (All purpose Flour)for the dough, I prefer to use wheat flour instead, since it is easier to digest. So feel free to interchange
the two flours as you like.


Basic paratha dough:

Ingredients

2 cups flour
1 tbsp. fat (oil or ghee)
salt to taste
water to knead


Method :

Mix all ingredients except water. Add a little at a time and form a soft pliable dough.

Keep for 30 minutes before using.

Always keep covered with a moist cloth, and see that the cloth is kept moist.

One paratha requires a pingpong ball sized lump of dough. Henceforth in this
section 1 lump means this size.

For rolling, use dry flour as in phulka, etc., to roll easier. Dust the roti with dry flour
now and then.

General rule about frying the parathas:

Heat a heavy griddle, place paratha on it.

Allow one side to cook have brown golden patches.

Turn repeat for other side. Drizzle some oil and flip.

Drizzle oil on other side. Sizzle till done.