Ingredients:
For the filling:
- 2 cups grated paneer
- 1 tablespoon amchoor powder (dry mango powder)
- ½ teaspoons red chili powder
- ½ teaspoon garam masala
- Salt to taste
- ¼ cup chopped cilantro
View fullsize
For the cover:
- 3 cups whole wheat flour
- Salt to taste
- Water to knead the dough
Method:
Paneer Filling
Edges together
Rolled paratha
Ready paratha
- Get a bowl. Add flour and salt. Make dough using enough water.
- Add grated paneer to another bowl. Add amchoor powder, garam masala, salt, red chili powder, and chopped cilantro. Mix the filling properly.
- Get the whole wheat dough and knead it again and make 8-10 balls out of it.
- Get one flour ball and roll out in a small disk using roiiling pin. Add 1 or 1½ tablespoon filling mixture in the center of the rolled disk. Gather the edges and seal them properly.
- Flatten this ball with your hands and dip into the flour. Roll out in a big circle using the rolling pin.
- Heat tava/griddle. Place the rolled paratha and brush the sides and the center with some oil or butter. Cook from both the sides by flipping the other side.
- Serve hot.
View fullsize