An absolute favourite panjabi breakfast recipe....go ahead and give it a try...
INGREDIENTS
For stuffing...
500 gms paneer (mashed)
2 medium potatoes boiled and mashed
2 green chillies finely chopped
2 tsp red chilli flakes
3-4 tbsp finely chopped corriander leaves
1 tsp garam masala powder
1 tsp black pepper powder
2 tsp chaat masala
salt to taste
For dough...
2 cups whole wheat flour
1 cup maida (all purpose flour)
salt to taste
2 tbsp oil
3 tbsp curds
water as required for kneading
Ghee for frying the paranthas
METHOD
Mix all the ingredients mentioned for the dough in alarge bowl. Do not add water first.
We need a soft dough, so add the water gradually as needed. Cover the dough with a damp cloth and let it rest for 20 mins.
Mix all the ingredients mentioned for stuffing in a bowl. adjust salt as per your taste.
Make equal portions of the dough and the stuffing. Roll out a small disc from the dough place enough stuffing in the middle bring together to form a ball. Use dry flour to roll the parantha. Please be very gentle whilst rolling else the stuffing might fall out.
Fry on a tawa or pan applying ghee on both sides till golden and crisp,
Enjoy with butter and pickle.
INGREDIENTS
For stuffing...
500 gms paneer (mashed)
2 medium potatoes boiled and mashed
2 green chillies finely chopped
2 tsp red chilli flakes
3-4 tbsp finely chopped corriander leaves
1 tsp garam masala powder
1 tsp black pepper powder2 tsp chaat masala
salt to taste
For dough...
2 cups whole wheat flour
1 cup maida (all purpose flour)
salt to taste
2 tbsp oil
3 tbsp curds
water as required for kneading
Ghee for frying the paranthas
METHOD
Mix all the ingredients mentioned for the dough in alarge bowl. Do not add water first.
We need a soft dough, so add the water gradually as needed. Cover the dough with a damp cloth and let it rest for 20 mins.
Mix all the ingredients mentioned for stuffing in a bowl. adjust salt as per your taste.
Make equal portions of the dough and the stuffing. Roll out a small disc from the dough place enough stuffing in the middle bring together to form a ball. Use dry flour to roll the parantha. Please be very gentle whilst rolling else the stuffing might fall out.
Fry on a tawa or pan applying ghee on both sides till golden and crisp,
Enjoy with butter and pickle.
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