Stuffed Paratha (Paneer/Methi) + Curd

Method

1. 1

   Knead 3 cups whole wheat flour with salt, 1 tbsp oil and water into a soft dough. Rest 15 mins.

2. 2

   Paneer filling: grate 250 g paneer; mix with chopped onion, green chili, coriander, ½ tsp red chili, ½ tsp garam masala, ½ tsp chaat masala and salt.

3. 3

   Methi filling: wash & chop 2 cups methi leaves; mix with 1 cup wheat flour, ½ tsp ajwain, ¼ tsp turmeric, 1 tsp red chili, ginger, salt and 1 tbsp oil. Knead with water.

4. 4

   For each paratha: roll a small disc, place 2 tbsp filling, seal, dust and roll out gently.

5. 5

   Cook on hot tawa with ghee on both sides till golden brown spots appear.

6. 6

   Serve hot with chilled curd, pickle and a knob of butter.

Adapted from Madhura's Recipe – Paneer Paratha