Stuffed Paneer Paratha,I told you that I enjoyed that restaurants so much and I went there so many times, but when I moved back, and I tried to find the right kind of restaurants or parathas, but I could not and I absolutely missed yummy stuffed parathas so badly, and that was the time when I started to look for the right recipe and I made lots of blunders and then I found the right kind of recipe, it’s not as yummy as it was I had in Dubai, but it is yummy and I enjoy it a lot and now I am shearing that with all of you.
Here is The Recipe For All Paratha Lovers:
For Dough you need:
- One cup of Wheat Flour,
- Some Salt,
- One tablespoon Oil,
- Water to mix the dough,
- Ghee or oil as required
- For Stuffing you need,
- I am using homemade Paneer almost 75 grams,
- Some Salt,
- Turmeric Powder,
- Red Chilli Powder
- Coriander Powder,
- Coriander leaves,
- Any spice you like,
- For Spiced Curd you need,
- One bowl Yogurt,
- Red Chili Powder,
And some cumin seeds:
First of all you need to mix the dough and for that mix wheat flour and salt and then start mixing it with water and knead to a soft but stiff dough and keep kneading well for about 5 minutes and keep it aside for 30 minutes.
Now take crumble paneer in a big bowl and start mixing it with your hands, now add the salt, turmeric powder, red chilli powder, coriander powder and coriander leaves and mix well, mix with your hands and rub with your hands well, now divide the dough into 2 equal balls and make small smooth balls and the ball should be of the same size of the dough ball and keep rolling and make smooth and hard.
Now you need to roll the dough to a small disc, you can dust some wheat flour making it thinner at the edges than at the centre and now place the paneer mixture in the centre of the disc and start gathering the edges to seal the paneer mixture in side, and make another bowl and roll it again to make a paratha.
Now put the tawa on heat and place the paratha on the hot tawa and let it get cooked from one side and then turn it over an add some butter or ghee and cook well and serve with curt.
Now you can make the almost all paratha recipe with the same recipe and you just need to change the fillings, but as I told you that I loved the fungreack leaves paratha too so I am shearing that with you too and I love this one too.
You need to take fenugreek instead of paner and you mix dough and filing together and we will leave it for a while and then make one parath and cook like we cooked earlier.