Sundays are always fun-days in our family and the most of the fun related to our foods as we all are great foodies. Unlike other days of the week Sunday breakfast has to be something special. And if that special means something fried then nothing like it! Most of the time I end up preparing some Paratha and this weekend was also not exceptional. I prepared tasty and wholesome Methi Paneer Paratha. It is soft inside and crispy outside. Serve them with some pickle and curd with some onion slices by side.
For making the Paratha:
- Whole Wheat Flour – 300 gms
- Salt – 1 tsp
- Oil – 2 tsp + frying the parathas
- Ajwain or Carom Seeds – ½ tsp
For making the stuffing:
- Paneer – 200 gms
- Fresh Fenugreek Leaves – 1 cup (Finely chopped)
- Coriander Leaves – ¼ cup (Finely chopped)
- Potato – ½ cup (Boiled and mashed)
- Roasted Cumin Powder – 1 tsp
- Red Chilli Powder – 1 tsp
- Aamchur or Dry Mango Powder – 1 tsp
- Chaat Masala – 1 tsp
- Garam Masala Powder – ½ tsp
- Green Chilli – 2 (Finely chopped)
- Lemon Juice – 2 tsp
- Salt – To taste
- Take a big bowl and combine wheat flour, salt and carom seeds.
- Knead the dough adding water.
- Apply some oil on the dough and let it rest for 15-20 minutes. Keep the dough covered.
- Take another bowl and grate the paneer.
- Add boiled and mashed potato, chopped methi, chopped coriander and chopped green chilli.
- Next add all the masala powders and combine them with your hand. Adjust salt.
- Add lemon juice and finally mash and mix all together. Check the seasoning once again.
- Now knead the dough one more time. Pinch some dough and roll between your palms.
- Roll into a small disk. Put 2 Tbsp stuffing on the rolled dough and cover from all sides to make a bundle.
- Press gently and roll into a ‘roti’ sized disk sprinkling some wheat flour.
- Heat a skillet and dry roast the parathas from both sides.
- Now add oil and cook the parathas on medium heat till they turns brown and crispy on both sides.
- Serve hot with pickle, curd and onion slices.