Paneer Paratha

Serves: 6-8

Filling:

2 cup grated paneer

1 cup herbs and garlic gouda, or your favorite Melty cheese

½ cup chopped red onion

2 tbsp chopped cilantro

2 tsp freshly ground black pepper

1 ½ tsp chili flakes

1 finely chopped green chili

Salt to taste

Dough:

2 cups of wheat flour

½ tsp salt

2 tsp oil

Room temperature water to knead the dough

Oil for cooking

In a large mixing bowl, add flour, salt and oil. Mix well.

Start adding 2 tbsp of water at a time until the dough comes together. Knead a soft and smooth dough by hand or stand mixer.

Apply some oil on top and cover with damp cloth. Rest the dough for 20-30 minutes.

Combine all the ingredients for filling in another mixing bowl.  

Mix well and divide into 6-8 equal parts. Set aside.

Divide the dough into 6-8 equal parts. Roll into a ball and press down to flatten. Keep the balls covered with the damp cloth otherwise it will dry out.

Put a skillet on medium-high heat.

Roll out one portion of the dough into a circle of approximately 3”. Use some dry whole wheat flour for rolling to keep the dough from sticking.

Place one portion of the stuffing in the center of the circle. Press down to flatten. Do not over fill.

Bring the edges of the rolled circle in the center. Pinch to seal tightly.

Roll out again into a circle of approximate 6”. Use dry whole wheat flour for rolling to keep the dough from sticking.

Place the paratha on the heated skillet. Cook for a minute and flip over.

Apply oil with a brush or spoon (1/4 tsp) and flip again. Apply gentle pressure on the paratha with the spatula.

Cook until golden brown spots appear on both sides.

Repeat the process with the remaining dough and filling.

Serve with Mango Achar (pickle) or your favorite Chutney.

Notes:

To freeze: Roast each side of the paratha for 30 seconds. Place parchment paper between parathas. Store in zip lock bag. Store in the freezer for 3 weeks.