Aloo-Paneer Parathas | Potato-Cottage Cheese Flatbread

Paneer or Indian style cottage cheese is both a delicious and low fat food. Its light and fluffy yet creamy texture combines well with potatoes, green chilies, and cilantro to make a lip-smacking filling for parathas. While I love parathas made with just paneer, blending it with potatoes and spices adds a whole new taste to the filling. I usually make these when we are travelling - they are so flavourful and healthy, and they make a wonderfully tasty replacement for sandwiches.

Ingredients:
2 cups atta (Indian Chappati flour)
Extra flour for rolling the bread
1 tsp oil
3/4 cup paneer (Indian style cottage cheese)
1/2 cup potato, boiled and mashed
2 tbsp cilantro, minced
1 green chili, minced
1 tsp salt, or to taste
1/2 tsp turmeric
1 tsp cumin seeds
Ghee, as needed

Method:

1. Sift the flour into a large bowl. Add a pinch of salt and then the oil. Using water as needed, make a stiff dough. Knead for a couple of minutes.
2. Prepare the filling by blending together the potatoes and cottage cheese. To this mix, add the cilantro, green chilies, salt to taste, cumin seeds, and turmeric.
3. Divide the dough into equal sized balls, just a little bugger than a key lime.
4. Take one dough ball, flatten into a two inch disc. Take one heaped teaspoonful of the filling and place in the centre of the disc. Bring the edges of the dough together and seal into a ball again.
5. Using extra flour as needed roll it into a disc about 4 inches wide. The edges may split and some filling may show. Don't worry as long as the paratha does not break.
6. Heat a griddle/frying pan. Place one paratha on it.
7. Cook both sides on evenly on medium heat. When done, remove on a plate, smear with ghee and keep warm in aluminium foil.
8. Make all the parathas in the same way.
9. Serve warm with fresh plain yogurt and pickle.

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