Monday, July 16, 2012

Paneer Bhara Pudina aur Kali Mirch ka Paratha | Mint and Crushed Black Pepper Flatbread

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

  1. 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.
  2. 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.
  3. Knead the dough for 10 minutes. Cover and set aside for about half an hour.
  4. 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.
  5. Flatten the filled dough, then roll it out into a paratha about 5-6" in diameter.
  6. Heat a griddle on high, then reduce the heat to medium high.
  7. Place the paratha on the griddle. When cooked on one side, turn over and allow the other side to cook.
  8. 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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