Paneer Paratha

How to make Paneer And Cheese Parantha - Paranthas stuffed with paneer and cheese - great for breakfast

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Main Ingredients : Cottage cheese, Processed cheese (प्रोसेस्ड चीज़)

Cuisine : Maharashtrian

The Maharashtrian hospitality is legendary. The cuisine has subtle variety and strong flavours and varies from region to region. In ancient times in the more affluent homes, feasts often started at mid-day and ended when the sun set! The presentation of food was alluring with a practice to sing sacred verses to dedicate the meal to God.
Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet. 
Everybody knows about the unbeatable taste of the Mumbai’s chaats! But there is so much more to explore and savour in the other regions of Maharashtra. 

Paneer And Cheese Parantha Recipe Card

Prep Time : 16-20 minutes

Cook time : 11-15 minutes

Serve :

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Paneer And Cheese Parantha Recipe

• Cottage cheese 1 cup

• Processed cheese 1/2 cup

• Whole wheat flour (atta) 1 cup + for dusting

• Refined flour (maida) 1/2 cup

• Gram flour (besan) 1/4 cup

• Salt to taste

• Red chilli powder 1 teaspoon

• Garam masala powder 1/4 teaspoon

• Tomato puree 1/2 cup

• Oil 2 tablespoons

• Onion chopped 1 small

• Chaat masala 1/2 teaspoon

• Carom seeds (ajwain) 1/4 teaspoon

Method

Step 1

Put whole wheat flour, refined flour, gram flour, salt, ½ tsp red chilli powder, garam masala powder, tomato puree, 2 tbsps oil into a food processor, gradually add sufficient water and knead into a dough.

Step 2

Mix paneer and cheese in a bowl. Add onion, salt, chaat masala, remaining red chilli powder, carom seeds and mix. Add 1 tbsp whole wheat flour and mash well.

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Step 3

Heat a non stick tawa. Divide dough into equal portions and roll into balls. Spread each ball in your palm keeping the edges thinner than the centre. Place a little stuffing in the centre, gather the edges and seal. Roll into balls and rest for a few minutes.

Step 4

Dust with dry flour and roll into paranthas. Place each parantha on the hot tawa and cook, flipping sides, till evenly cooked on both sides.

Step 5

Serve hot.

Nutrition Info

Calories : 1626 kcal

Carbohydrates : 151.7 gm

Protein : 70.3 gm

Fat : 81.9 gm

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Stuffed Paneer Paratha

How to make Stuffed paratha - Paranthas stuffed with paneer and cheese.

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Main Ingredients : Whole wheat flour, Refined flour

Cuisine : Punjabi

Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram.  They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic.  In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.

Stuffed paratha Recipe Card

Prep Time : 6-10 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Stuffed paratha Recipe

• Whole wheat flour 1 cup

• Refined flour 1/4 cup

• Salt to taste

• coriander leaves chopped 1 tablespoon

• Onion chopped 1 medium

• Cumin seeds 1/2 teaspoon

• Red chilli powder 1/2 teaspoon

• Cheese grated 100 grams

• Ghee to shallow fry

Method

Step 1

In a large bowl mix together atta, maida and salt and knead well with water to form a dough. Divide into six equal portions and set aside.

Step 2

In another mix paneer, coriander, onion, cumin seeds, red chilli powder, cheese and salt and set aside. Divide the mixture into six equal portion.

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Step 3

Stuff the mixture into the balls and roll it into six inch diameter disc.Heat a non-stick tawa. Put the parantha on the tawa and cook on both sides by smearing it with ghee till done. Serve hot with mint/coriander chutney.

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Aloo Paratha

How to make Aloo Parantha - A shallow fried Indian bread stuffed with a tasty potato mixture.

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Main Ingredients : Whole wheat flour (atta) , Potato (आलू)

Cuisine : Punjabi

Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram.  They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic.  In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged

Aloo Parantha Recipe Card

Prep Time : 31-40 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Aloo Parantha Recipe

• Whole wheat flour (atta) 2 cups

• Potato boiled 2 medium

• Pomegranate seeds (anardana) 1 teaspoon

• Red chilli powder 1 teaspoon

• Green chilli chopped 1

• Salt to taste

• Butter 4 tablespoons

Method

Step 1

Sieve flour with half a teaspoon of salt. Mix with three-fourth cup of water gradually and knead to make a smooth dough. Cover with a damp cloth and keep aside for fifteen minutes.

Step 2

Grate the potatoes. Grind pomegranate seeds to a coarse powder. Mix potatoes, pomegranate seeds, red chilli powder, green chilli and salt. Divide it into four equal portions Divide dough into eight equal portions and make pedas.

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Step 3

Cover with a wet cloth and keep aside for five minutes. Take a peda and flatten it by pressing. Place potato mixture on it and again make it into a peda.

Step 4

Seal the edges completely so that potato stuffing does not come out. Flatten these pedas, sprinkle a little flour and roll them with a rolling pin to approximately six-inch diameter. This is now called a parantha.

Step 5

Heat a tawa, place parantha on it and cook on moderate heat for three minutes. Turn it and pour half a tablespoon of oil or butter, spread it on parantha and shallow fry over low heat.

Step 6

Turn it and again pour half a tablespoon of oil or butter on other side. Cook on low heat till golden brown. Serve hot with fresh yogurt or mango pickle.

Nutrition Info

Calories : 291.9

Carbohydrates : 46

Protein : 6.85

Fat : 9

Other : 1.15

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