PANEER PARATHA

Ingredients:
Wheat flour – 2 cups
Salt – 1 ½ tsp
Oil – 2-3 tbsp
Water as required

For stuffing:
Grated Paneer – 1 ½ cup
Onion – 1, medium finely chopped
Coriander leaves – 1-2 tbsp, finely chopped
Green chilies – 3-4, chopped
Red chili flakes – ½ tsp
Cumin powder – ¼ tsp, coarsely crushed
Salt

Cooking Procedure:

Mix all the ingredients for the stuffing and keep aside. Take the flour in a big bowl and add the oil and salt. Mix well with your hands then add water and kneed to form dough. Dough should not be too hard or too soft. Apply little oil to the dough, cover and keep aside for 15-20 mins. Then divide the dough into small balls. Take two balls and roll them into 3-4 inch diameter roti. Put the stuffing on one roti and top it with other roti. While putting the other roti over make sure to press gently from inside out, so that there are no air pockets left when you roll the paratha. Secure by pressing the ends of both rotis properly, so that the stuffing doesn’t come out easily. Sprinkle some flour on the paratha and start rolling. After two rolls, flip sides and roll again. If you roll from one side, the upper roti becomes thin and stuffing tends to ooze out. Place the paratha on the heated griddle and roast on both sides, by applying little oil/ghee while roasting. When the paratha becomes golden brown, its ready to serve. Serve with pickle.