Paneer Paratha

My kids love parathas. For them, I usually slather each with some butter, fold into half and let them have it.  You'll always find a paneer dish with naan on the menu of almost every north Indian restaurant. So in line with my Tofu paratha and Cheese & coriander paratha, I decided to try a paratha with paneer.

This recipe makes 6-8 Paratha

Ingredients:

For the Stuffing:

• 7 oz. paneer, finely grated (about 1 1/2 cups when grated)
• 1 small onion, minced
• 1/4 cup of mix red & green bell pepper, minced
• 3 tbsp finely chopped cilantro
• 1 tsp garam masala
• 2 tsp tandoori paneer masala
• 2 tsp of grated garlic & ginger paste
• 1-2 green chili finely chopped or according to taste
• salt to taste

For the paratha dough

• 1 cup whole wheat flour (atta)
• 1/3 cup all purpose flour (maida)
• 1/2 teaspoon salt or to taste
• 1 teaspoon vegetable oil
• 1 cup water (you may not need all of it)

Method:

1. Mix all the ingredients for the stuffing. 
2. Heat up a little oil in a deep pan and add the cumin seeds, wait until they begin to crackle, then add all the stuffing ingredients and let cook on medium heat till every things comes together. Let it cool completely.
3. Mix the paratha dough ingredients, except the water, in a deep bowl. 
4. Add water, a little at a time, and knead the dough till it all comes together. Use some flour for dusting if it becomes too sticky. Cover with a lid or damp cloth and set aside for 15-20 minutes.
5. Now divide the dough into small balls. Do the same with the stuffing, only making smaller balls.
6. Using a rolling pin, roll out the dough into a small circle. Then place the panner stuffing in the center. Lift the sides of the rolled dough all around the stuffing, covering it completely.
7. Take some flour and dust the counter-top. Then roll the paratha with gentle and even pressure, to make a circle.  
8. Roll until about 1/4 inch thick, and 5-6 inches in diameter.
9. Now heat a griddle, drizzle some oil on it. Then cook each paratha individually for 2-3 minutes or until the bottom has browned. Flip it over, and repeat.

• Serve it with Cucumber, tomato and mint Raita.