Shobha’s Food Mazaa: STUFFED PANEER PARATHAS

Stuffed parathas is among the hottest breakfast dish that may be made with varied totally different fillings. At present’s recipe is with paneer and I’ve added one potato for binding and flavoured it with recent methi. The mix of methi, aloo and paneer is absolutely so delectable and cherished by many. You may take pleasure in these parathas for breakfast / brunch / lunch / dinner with some pickle and yogurt. Contemporary scorching parathas straight from the pan with little butter on them are such a delight and irresistible. 

Components:

(For the filling)

Paneer – 150 gms ( grated)

Potato – 1 medium (boiled and mashed)

Methi or fenugreek leaves – 1 small bunch sauteed with little garlic. 

Garam masala powder – 1 tsp

Salt – to style

(For the dough)

Wheat flour – 2 cups

Salt – to style

Oil – 2 tbsps

Ajwain – 1/4 tsp (elective – I add solely in winter )

Water – for kneading

Ghee / clarified butter – for making parathas.

Methodology:

1. In a mixing bowl add the flour, salt, oil and blend them properly.

2. Now knead the dough including water little by little. Cowl and relaxation it for 10 to fifteen minutes.

3. In the meantime make the stuffing prepared. 

4. Combine all of the components for listing 1 (for stuffing) 

5. Knead the rested dough once more including a tsp of oil to get a pleasant and easy texture.

6. Roll out a small portion of the dough, put some stuffing combination within the center. 

7. Collect the sides sealing them like a pouch or bundle.

8. Flatten it and roll out rigorously.

9. Warmth a griddle, grease it and make the parathas flipping them few instances till executed. Brush them with little ghee after flipping.

10. Serve scorching with yogurt and pickle.

Try the video