Wednesday, 29 April 2009

Palak paneer paratha

Palak: 1 cup
Methi / fenugreek leaves: 3-4 tbs
Tomato: 1 medium
Garam masala: 1tbs

Paneer: 1 cup
Green chili paste: 2 tbs
Chaat masala: 2 tbs
Aamchur / dry mango powder: 2 tbs
Garam masala: 1/2 tbs

Salt to taste
Wheat flour: 1.5 cup

Wash and boil palak, methi and tomato together and remove access water and crush them into smooth paste once cooled.

Add this paste in wheat flour with garam masala and salt. Add 2 tbs of oil. Cover it with moist cloth and keep aside for 10 minutes. Make 6 balls.

Grate paneer and add chili paste, chaat masala, aamchur, 1/2 tbs garam masala, salt and make about 6 balls.

Take one dough ball, roll it just enough to paneer ball. Apply oil on the dough. Place paneer ball at the center of dough. Cover the ball with dough and remove the excess dough if required. With both palms flat the stuffed dough. Do the same with all the dough balls.

Heat the pan.

Roll out paratha and place it on the hot pan. Cook it on medium hot flame. Turn paratha once one side is slightly cooked. Apply butter and turn again when another side is cooked. Apply butter again. Repeat the same procedure when both sides are cooked. Do the same for all dough balls.

Enjoy this paratha with pickle, chana aur kaali dal.

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