Paneer parathas

Yield: 1 servings

Measure Ingredient
1 \N Recipe paratha dough; (refer introduction)
1 cup Paneer crumbs
4 \N Green chillies finely chopped; (4 to 5)
1 \N Onion finely chopped
1 tablespoon Coriander finely chopped
1 teaspoon Mint leaves finely chopped
\N \N Salt to taste
2 tablespoons Ghee
\N \N Ghee or oil to shallow fry

Roll dough to a large square.

Spread some ghee all over.

Fold in half. Spread ghee.

Fold in quarter. Spread ghee.

Roll again to full size. Repeat above procedure.

Roll into a tight swissroll. Refrigerate for 15 minutes.

Break off lumps and use as regular paratha dough.

Mix all filling ingredients.

Take a lump of dough.

Roll halfway. Spread some filling.

Make a tight swissroll. Twist to a spiral.

Press roll to full size.

Shallow fry.

Serve hot with any gravy vegetable.

Making time: 1 hour

Makes: 6-7 parathas

Shelflife: Best fresh

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