My memories on Stuffed parathas goes back to the time we went to Pune to attend a Punjabi family friend’s marriage. It was one cold December morning when we landed in Pune station. When I got down the steps, cold wind hit my face and I was chilled to bones. I am always very resistant to cold but it was so severe that even I felt very chill. We rushed to the guest house to get ready for the travel to Aurangabad where the marriage was to be held. On the way, we dropped in the groom’s place for breakfast. We were lead into a portico with so many dishes laid on the table and we were amazed at the array of dishes, the breakfast items were so rich. We are only used to our South Indian items for breakfast but being a typical lover of Punjabi kaana, I just lugged on. Few things that are still fresh in my memory are the Stuffed Parathas, Moong Halwa and Bibi Ka Maqbara. Since I have never been to Agra, I fell in love with everything. That trip is still so fresh in memory…
Now coming to my Stuffed paneer parathas…I love paneer in all ways, but looks like my daughter also does…she just loved this with curds..so this feels special.
Stuffed Paneer Parathas
Serves: 8 medium parathas
Preparation Time: 15 mins
Cooking Time: 15 mins
For the Dough
- 1 cup – Wheat Flour
- 2 cups – All Purpose Flour /Maida
- Salt to taste
- 1 cup – Milk
- 2 tbsp – Ghee
For the stuffing
- 100 gms – Paneer
- 1 big – Onions
- 1 tsp – Red Chili Powder
- Salt to taste
- 1 – Green Chillies
- Coriander Leaves (few)
Method to prepare
- Mix the flour together with salt, milk and ghee. Crumble well. Then add water as required to make a soft dough. Keep aside for 10 mins. Divide into 8 equal sized balls.
- Meanwhile grate paneer. Chop onions as juliennes, this way it does not fall out. Finely chop green chillies and coriander leaves.
- Mix grated paneer with chilli powder, salt, Onion and Coriander leaves. Make 8 sized balls. I added finely chopped green chillies in the ones which was meant for my hubby dear. He likes his parathas real hot!
- Flatten the dough by making the sides thin with the center portion thick. Place the stuffing in middle and cover it well.
- Dust with atta and roll out evenly.
- Heat a tawa and fry the parathas on both sides with cooking oil.
- Serve this with curds and achaar. I normally dab a small slice of butter on hot parathas and serve with Avaakai.
Sending this to Rich at As Dear as Salt for RCI: Punjab.