If you ever lived in North India you would probably know the value of Parathas in daily lives. In one or the other form it is an integral part of daily breakfast and even Lunch and Dinner. There is a huge variety of parathas in the menu. Aloo paratha, mooli ka paratha, onion paratha, lachha paratha, pizza paratha, egg paratha, cheese paratha to name a few. If you have ever been to North Indian marriages, tawa sabji and tawa parathas is among one of the main course meals served. Whenever I attend any North Indian marriage I always hog on to these stuffed parathas.
There are many ways of making paneer parathas. Today I am making these gorgeous parathas in little different way. One of my bhabhis nailed the recipe and made these paneer parathas exactly like shaadi wala paratha. It’s a jackpot for me . Now I also make these parathas whenever I crave for it. To make these paneer parathas first I added some oil and rava ( semoline or suji) in regular wheat flour ( atta) that makes paratha crisp from outside and melt in mouth from inside. Also I have used little extra oil in cooking them, after all they are shaadi wale tawa parathe.
- 1.5 cup Wheat Flour
- ¾ cup Paneer grated
- 1 tsp Red Chilli Powder
- 2 tbsp Suji
- 2-3 tbsp Coriander Leaves fine chopped
- 2-3 Green Chilli fine chopped
- Salt according to tastw
- In a mixing bowl take grated paneer. Add chilli powder, coriander leaves, green chilli, salt and mix well and keep it aside.
- In another mixing bowl take flour add salt, semolina amd mix it.
- Now add 3 tsp of oil and mix it. Rub the flour between your palms for even and better mixing.
- Now add little water at a time and knead smooth and little hard dough (like pooris). Cover the dough and let it rest for 15 minutes.
- After 15 minutes, grease your palms with little oil. Now take out dough and knead it once again and divide in 8 balls and crisp.
- Take one ball and roll it to a small circle. Make sure it is thick in center and thin at edges.
- At the center put generous amount of stuffing. Press the stuffing with thumb and pinch and make plates with other thumb.
- Cover the stuffing properly and roll the ball with very gentle hands. Dip it in a dry flour and rub off the extra flour.
- Roll the dough ball with very gentle hands to a small disc. Heat pan on medium high heat.
- Pour 2-3 tbsp oil on it. Gently put the paratha on oil. Let it cook from down.
- Once you see brown spots on down side turn it over and cook it from other too. Cook the paratha till it golden brown
- Knead little hard dough.
- For first rolling make sure corners are thin and center id thick.
- After stuffing seal the paratha properly.
- Roll it very gentle hands and small.
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