Paneer Paratha

Paneer Paratha: Makes: 6 Prep time: 30 mins + resting Cook time: 15-20 mins Ingredients 3 cups (450g) atta (wholewheat) flour 1 tsp fine salt 200-250ml lukewarm water 200g paneer, grated 1 small green chilli, finely chopped 1 tsp mango powder ½ tsp ajwain, crushed ½ tsp garam masala Sea salt, to season Yoghurt, to serve Green chutney 1 bunch mint leaves (about 1 cup) ½ bunch coriander leaves (about ⅓ cup) 2 small green chillies, seeded (optional), chopped Thumbsize piece ginger, peeled and chopped ½ tsp cumin powder 3 cloves garlic, crushed Juice of ½ lemon Sea salt, to season Method To make the dough, add the flour and salt to a bowl. Gradually add the water until the dough becomes a shaggy mess. Turn it onto a floured surface and knead for 5-10 minutes until smooth, soft, and pliable. Place the dough back in the bowl, cover with a tea towel, and let it rest for 30 minutes. For the green chutney, combine all ingredients in a blender and process until smooth, adding ½ tbsp water if needed to help blend. Combine the paneer, chilli, mango powder and garam masala and mix well. Season with salt. Once the dough has rested, divide it into 6 equal pieces and roll them into tight balls. Roll each ball out into flat discs on a lightly oiled surface. Place an amount of paneer mixture that is equal to or slightly more than the dough you started with in the centre. Bring the sides of the dough around the paneer ball and close tightly. Flip the ball so the seam is on the bottom and roll out until it's about the size of a small plate, trying not to break the dough or let the cheese mixture escape. Heat a tawa (or frying pan) over medium-high heat, add a teaspoon of ghee, and cook the paratha for 1-2 minutes on each side until golden brown. Serve paratha warm, sliced into wedges with green chutney and yoghurt to serve. #india #breakfast #recipe