Paneer-Pyaaz Paratha
Some days when I am in no mood to make the usual roti-subzi or rice n curry for dinner, I make either some breads or some parathas. Now “ghar me jitne log utne different choices”. Hubby likes aalu paratha, but Neha is not a big fan of it. She likes paneer paratha instead. I don’t have much preferences like most home makers. But I do like to buy different vegetables each time. Variation in vegetable gives me a chance to make different sabzis at home. I had a couple of fresh radish in my refrigerator and I wanted to use it in some dish. So, it was decided to have an assorted paratha platter for
dinner, hoping that everyone would get something of their choice. I finalized on aalu paratha, paneer-onion paratha and mooli paratha.
During one of my recent experiments, I realised that sauteed and spiced onion-green chilies mixture mixed with thick-whisked curd turns out to be an interesting raita. Add a asg of at masala and sugar and a quick n yummy raita is ready. However, when I served these different parathas to the family, it turned out that they both ended up choosing only aalu and paneer parathas. And that left only the mooli/radish for me which was ok for me as it tasted quite delicious.
Ingredients:
- Whole wheat flour 1 cup
- Salt to taste
- Onion 1
- Turmeric powder 1/4 tsp
- Paneer 150 gm
- Red chili powder 1/2 tsp
- Cumin powder a pinch
- Amchur powder 1/2 tsp
- Coriander leaves 2 sprigs
- Refined oil as required
Method:
- Knead the flour with water and salt and allow it to rest for atleast half an hour.
- Heat a spoon of oil in a pan and add the onion. Saute till translucent.
- Now add salt, turmeric powder, cumin powder and red chili powder. Mix well.
- Grate the paneer and add it. Sprinkle some chat masala on top. Garnish with finely chopped coriander leaves. Allow it to cool.
- Take a big size ball from the dough and flatten it in your palm
- Add the filling in to it and roll into a thick roti.
- Heat an iron skillet and cook the roti till it’s golden on both sides. Sprinkle oil while cooking.
- Repeat with the remaining dough.
- Serve it hot with curd, pickle, raita or chutney.
Notes:
- You may add finely chopped bellpeppers or crushed corn too in the filling.
