I made these delicious parathas last week for lunch. They are just yummy!! The combination of mint and paneer in a paratha reminds of Delhi summers when we enjoyed both in plenty. Eat these parathas warm with butter or enjoy them with plain yogurt. They also taste delicious cold and make a wonderful addition to any lunchbox!
2 cups atta (Indian Chappati Flour)
1/2 tsp salt
1/2 tsp coarsely crushed black pepper
A few sprigs mint, minced
Water, as needed
Oil for roasting
For the Filling:
1 cup paneer (Indian Style Cottage Cheese)
1/2 tsp salt
1/2 tsp chili powder
1/2 tsp cumin powder
- First prepare the filling by mashing together the paneer with the salt, chili powder, and the cumin powder. Divide the mix into small balls the size of a lime. Cover and set aside.
- In a large mixing bowl, sift together the atta and salt. Add the black pepper, mint, and just as much water as is needed to make a soft and pliable dough.
- Knead the dough for 10 minutes. Cover and set aside for about half an hour.
- Pinch out a ball of dough the size of a plum. Flatten it to about 2". Place one of the paneer balls into this dough. Carefully bring the edges of the dough around to cover the filling.
- Flatten the filled dough, then roll it out into a paratha about 5-6" in diameter.
- Heat a griddle on high, then reduce the heat to medium high.
- Place the paratha on the griddle. When cooked on one side, turn over and allow the other side to cook.
- Lightly drizzle oil on each side once cooked. Remove the cooked paratha on a plate. Cover with wax paper to ensure it remains soft.
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