|1 cup||Whole wheat flour|
|4 tsp||Oil / ghee|
|½ no||Onion (finely chopped)|
|1 cup||Paneer (grated or crumbled)|
|¼ cup||Green peas|
|¼ tsp||Ginger (finely minced)|
|¼ tsp||Garlic (finely minced)|
|½ no||Green chilli (minced)|
|1 dash||Red chilli powder|
|1 dash||Garam masala powder|
|4 pinch||Turmeric powder|
|1 tsp||Oil (for sauteing)|
|¼ cup||Oil (for toasting)|
To make butter milk at home, just whisk 3 tsp of thick yogurt/curd in one cup of water. Mix all ingredients from Table-1 and knead to form a soft dough. Put the dough ball in a bowl and cover with a damp kitchen towel or a plate. Let it rest for 30 to 40 minutes. Meanwhile lets work on the stuffing. Heat oil in a pan, fry onions and minced green chilli for a while followed by the minced ginger and garlic. Let saute for few seconds then add the grated paneer, green peas along with turmeric, red chilli powder, garam masala powder and salt. Fry for few minutes and switch off. Let this mixture cool completely.
Now divide the dough ball into ten portions (this recipe makes ten parathas) and put them back in the bowl and cover. Take one portion at a time and roll into a circular shape, stuff with little of the stuffing mixture. Make little pleats around the corner to form a flower like dumpling. Twist the top and press with your palm . Roll again to form a circular shape roti, liberally dusting with maida. Sometimes the stuffing might squeeze out a bit, that’s fine, dust with more Maida and roll. Heat a hot griddle pan and place the paratha on it, let cook for a minute on one side, flip to the other side adding a tsp of oil or ghee, when you see little brown spots on both sides, just place them on a wax paper or plate and cool. Serve hot with any gravy or just spread little butter over and munch it.
Use only Maida for dusting, wheat tends to burn while cooking and tends to leave the paratha with ugly black spots.
Store bought paneer is used in this recipe, just thaw the frozen paneer and crumble it .
Do not add more oil to the gravy, it has to be dry, too much oil makes the stuffing soggy and it spoils the paratha.
Chef to the rescue, in case if too much stuffing squeezes out while rolling, just knead that with dough with little maida and roll again. Knead well to combine or else the paratha will turn out little hard.
These parathas can be free zed, place them between wax paper and store them in a air tight box or zip lock bags and freeze upto a month. Mixed veg paratha can stay longer, but in case if paneer is used, I would suggest only a month. Before serving, thaw them and reheat in microwave for 10 to 20 seconds.
Yield: 5- 6 Parathas.