During monsoon we sometimes feel to have some spicy food. As I always love to prepare paratha and chila for our breakfast or brunch, here is my version of Aloo-Paneer Paratha. You can use varieties of spices for preparing the stuffing. You may use very finely chopped onion too. Use pizza seasoning, sambar powder or homemade ‘bhaja moshla’ (dry roasted cumin, coriander and red chilli powder) as spice.
- Wheat Flour or Ata – 400 gms
- Paneer – 200 gms
- Potato or Aloo – 2 (Big – boiled)
- Salt – To taste
- Pizza Seasoning – 1 tsp
- Black Pepper Powder – 1 tsp
- Chaat Masala – ½ tsp
- Chopped Coriander – A handful
- Ginger Paste – 1 tsp
- Sugar – ¼ tsp
- Oil/Ghee – As required for frying the parathas
- Take wheat flour in a big bowl. Add ½ tsp salt. Mix well.
- Knead into slight hard dough adding a little water at a time. Apply 1 tsp oil on the dough. Cover and keep aside.
- Take another bowl. Grate paneer and potato.
- Add salt, sugar, pizza seasoning, chopped coriander, chilli flakes, black pepper powder, chilli flakes and ginger paste. Mix everything very well.
- Knead the dough one more time. Divide the dough into 8-10 equal parts.
- Divide the stuffing into 8-10 portions too.
- Take one dough ball and roll between your palms. Press a little.
- Now roll into a small disk. Put one portion of stuffing on the rolled dough. Cover from all sides. Again press a little.
- Now roll into a big disk dusting a little wheat flour. Repeat the process for rest of the dough and stuffing.
- Heat a tava/griddle. Put one paratha and dry roast for a while from both the sides.
- Apply 1 tsp oil/ghee and roast the paratha till brown spots appear on the paratha.
- Serve paratha with choice of pickle or chutney.
~ Instead of pizza seasoning you may use sambar masala also.
~ For extra heat add chopped green chilli or red chilli powder.