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Punjabi Paneer Parantha
Parathas are popular breakfast recipes in punjabi homes and there are varieties of parathas made for breakfast like methi paratha, aloo paratha, gobi paratha, onion paratha and mooli paratha. Today we bought for you the taste of Punjabi paneer parantha.
Ingredients
For The Dough
1 1/2 cups of whole wheat flour (gehun ka atta), 1/4 tsp oil for kneading, whole wheat flour (gehun ka atta) for rolling, 4 tbsp ghee for cooking.
To Be Mixed Into A Stuffing
1 tbsp chopped coriander (dhania), 1/2 tsp roasted and ground cumin seeds (jeera), 1 tsp finely chopped green chillies, 1 tsp dried fenugreek leaves (kasuri methi), 1 cup grated paneer, salt to taste.
How to make
Spread a portion of the stuffing in the centre of each circle and bring the edges towards the stuffing( with one edge overlapping the stuffing) to form a square.
Roll out each portion again into a 125mm (5') square,using a little flour for rolling.
Cook the paratha on a tava (griddle) using 1/2 tbsp of ghee till brown spots appear on both the sides and serve hot with butter.
Cooking Time: 50 mins.
You will be able to make 8 paranthas.
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