Thursday, Dec 20 2007

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Paneer Parathas

Ingredients

1 recipe paratha dough (refer introduction
1 cup paneer crumbs
4-5 green chillies finely chopped
1 onion finely chopped
1 tbsp. coriander finely chopped
1 tsp. mint leaves finely chopped
salt to taste
2 tbsp. ghee
ghee or oil to shallow fry

Method

1. Roll dough to a large square.
2. Spread some ghee all over.
3. Fold in half. Spread ghee.
4. Fold in quarter. Spread ghee.
5. Roll again to full size. Repeat above procedure.
6. Roll into a tight swissroll. Refrigerate for 15 minutes.
7. Break off lumps and use as regular paratha dough.
8. Mix all filling ingredients.
9. Take a lump of dough.
10. Roll halfway. Spread some filling.
11. Make a tight swissroll. Twist to a spiral.
12. Press roll to full size.
13. Shallow fry.
14. Serve hot with any gravy vegetable.

Making time: 1 hour
Makes: 6-7 parathas
Shelflife: Best fresh

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