Panjabi Paneer Paratha

Ingredients:

For dough:

• Chapati atta (Whole wheat flour) - 1 ½ cups
• Oil - 2 tablespoons
• Salt - to taste
• Water - little more than ½ cup

For stuffing:

• Paneer - 1 ½ cups, crumbled or shredded
• Green chili - 1, chopped finely
• Cilantro or coriander leaves - 2-3 tablespoons, chopped finely
• Red chili powder - 1 teaspoon
• Garam masala - ½ to 1 teaspoon
• Amchur powder (dried mango powder) - 1 teaspoon
• Chaat masala - 1 teaspoon
• Kasoori methi (dried fenugreek leaves) - 1 teaspoon, lightly crushed
• Salt - to taste

Other ingredients:

• Chapati atta (whole wheat flour) - for dusting while rolling paratha
• Oil - for frying paratha

Method :
Making dough:

• Take atta, salt and oil in a bowl. mix well and start adding little water at a time and knead into soft and smooth dough.
• Cover it and let it rest for 15 minutes. Meanwhile make the stuffing.

Making stuffing:

• Take all the stuffing ingredients in a bowl.
• Mix well and divide into 6 equal portion and keep it aside.

Making Paratha:

• Again knead the dough to smooth it out and divide it into 8 equal portion. make smooth ball and flatten it out.
• Take one flatten ball, roll into 3-4 inch diameter circle. Put the stuffing inside and seal it by gathering the edges into the center.
• Flatten it using hand and roll into 6 inch diameter circle. Use dry flour to make rolling easy.
• Heat the tawa to fry the paratha.
• Fry the paratha on hot tawa for both the sides by applying ghee on both sides, repeat the same process for rest of the paratha
• Paneer Paratha is ready to serve.