Paneer Paratha

Ingredients

For Cover:
2 cups aata
Pinch of salt
2 teaspoon oil

For Filling:2 cups scrambled paneer (cottage cheese)
2 tablespoons of finely chopped hara dhania (coriander)
1 green chilli finely chopped
1/2 inch adrak (ginger) grated finely
1/2 teaspoon amchur powder (dry mango powder)
Salt to taste

Process

Mix aata, salt and oil throughly.
Slowly add water and knead the dough (should be little soft)
Give it rest for 10 minutes.
Divide it into six equal balls.
Divide the stuffing also into six equal parts.
Give bowl shape to dough balls.
Grease it with oil from inside and fill the stuffing.
Make balls of it and seal properly.
Dust it with aata so that it does not stick to rolling board and pin.
Lightly press it with hands on rolling board to spread the filling equally.
Lightly roll parathas, which are slightly thick.
Put the paratha on tava and let it cook from both sides.
Apply oil and press gently to get a crisp golden brown cover.
Serve with green chutney, ketchup, curd and raita.

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Sweet Tomato Chutney

Ingredients

4 tomatoes finely chopped
2 tablespoon gud (jaggery)
1 tablespoon paanch phodan (equal quantity of mustard seeds, jeera, methi, saunf and kalungi)
1/2 teaspoon of haldi and lal mirch
1 tablespoon oil
Pinch of hing
Salt to taste

Process

Heat oil in a pan.
Add paanch phodan and hing.
Add tomatoes and salt.
Add 2 tablespoons of water and cover on low flame until its cooked.
Add haldi, mirch and jaggery.
Cook till required consistency is reached.

It goes well with aloo parathas, kachauris and methi parathas.