I tried making a new combination of paratha this saturday for lunch time. It really was toooooo yum.. Mom made methi dal curry, along chana curry. It was a great heavy lunch as just 2 paratha's makes you full :D Try this and let me know if you like it!!!
Stuffing:
50 gm grated paneer
5 tbsp Soya chura (soak them in warm water, squeez and keep aside)
1 medium finely chopped Onion
1tb sp ajwain
3 garlic flakes
Small piece of Ginger finely chopped
1 or 2 green Chilies (finely chopped)
Salt and Garam masala as per taste & 1 tbsp chat masala
Butter / ghee/ oil
Preparation of stuffing:
Take 3 tbsp oil in a vok. Fry ajwain, green chillies, ginger-garlic. Fry for 2-3 mins.
Add the finely chopped onions, saute well till it turns transparent.
Add the garam masala powder fry for a minute.
Add the paneer and Soya chura and fry for another few mintues, sprinkle a little water, so that to avoid hardness in paneer.
Switch off the burner and keep the stuffing aside.
Dough:
1 cup whole-wheat flour, 1/2 maida
1 cup water (Use more as needed)
Pinch of salt
(Its better it use 55% of water while making a dough, I like making then very soft and you need to kneed them well for best result and keep it aside to set for 10 - 15 mins)
Preparation of Dough:
Mix both the flour, add salt, 1 tbsp of oil , mix all well.
Now add warm water and mix dough well using hands.
Add again a little of oil , it helps the parathas to become crispy.
Knead the dough for a few minutes on a lightly greased surface to make smooth and pliable dough.
Set the dough aside and cover it with a damp cloth. Let the dough rest for at least ten minutes.
Preparation of Paratha :
Serving parath's:
Parathas can be served with tomato chutney, plain yogurt, any veg/ nonveg gravy, or spicy pickle.
Stuffing:
50 gm grated paneer
5 tbsp Soya chura (soak them in warm water, squeez and keep aside)
1 medium finely chopped Onion
1tb sp ajwain
3 garlic flakes
Small piece of Ginger finely chopped
1 or 2 green Chilies (finely chopped)
Salt and Garam masala as per taste & 1 tbsp chat masala
Butter / ghee/ oil
Preparation of stuffing:
Take 3 tbsp oil in a vok. Fry ajwain, green chillies, ginger-garlic. Fry for 2-3 mins.
Add the finely chopped onions, saute well till it turns transparent.
Add the garam masala powder fry for a minute.
Add the paneer and Soya chura and fry for another few mintues, sprinkle a little water, so that to avoid hardness in paneer.
Switch off the burner and keep the stuffing aside.
Dough:
1 cup whole-wheat flour, 1/2 maida
1 cup water (Use more as needed)
Pinch of salt
(Its better it use 55% of water while making a dough, I like making then very soft and you need to kneed them well for best result and keep it aside to set for 10 - 15 mins)
Preparation of Dough:
Mix both the flour, add salt, 1 tbsp of oil , mix all well.
Now add warm water and mix dough well using hands.
Add again a little of oil , it helps the parathas to become crispy.
Knead the dough for a few minutes on a lightly greased surface to make smooth and pliable dough.
Set the dough aside and cover it with a damp cloth. Let the dough rest for at least ten minutes.
Preparation of Paratha :
- Roll the dough by dividing it into small equal balls. Same way prepare the stuffing balls and keep aside.
- Now take a dough ball gently press the edges so that the center is little thicker. [Check picture in my previous Paratha making]
- Now keep the stuffing ball in center and fold the edges of the dough all over as shown in video.
- Gentle roll the dough using rolling pin make 6 inch circle of paratha.
- Heat the skillet on medium high. ( I used an iron skillet).
- Note: An iron skillet works best. To check if the skillet is hot enough, sprinkle a couple of drops of water on it. If the water sizzles right away, the skillet is ready.
- Grease the skillet with ghee and place the paratha over the skillet.
- After a few seconds you will see the paratha change color and puff in different places. Dab ghee little while flipping the paratha's.
- Flip again and press with the spatula making sure the paratha is golden-brown on both sides.
- Now the paratha is ready, go for the next one in same way.
Serving parath's:
Parathas can be served with tomato chutney, plain yogurt, any veg/ nonveg gravy, or spicy pickle.
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