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
Converted by MC_Buster.
Converted by MM_Buster v2.0l.