Paneer Paratha

Ingredients:

Paneer (crumbled) 3/4 – 1 Cup
Wheat Flour 1 1/2 Cups
Green Chiles 2
Red Chile Powder 1/4 tsp
Ajwain / Carom Seeds 1/2 tsp
Cilantro few Sprigs
Salt to taste
Oil as required

Method of preparation:

Crumble fresh paneer and keep aside.
Remove stems and wash the green chiles.
Wash and finely chop the cilantro.

In a mixing bowl, mix together crumbled paneer, green chiles, ajwain, red chile powder, cilantro and salt.

Knead wheat flour into somewhat tight dough with few pinches of salt using enough fresh water.
Keep the dough covered with wet kitchen towel for half an hour.
Divide the dough into 3 – 4 portions.
Take each portion of wheat dough, press it a little to form a small disk.

Take around 3 tbsps of the prepared paneer mixture and place it on the disk.
Now bring together the edges of the dough and press it to form a ball.
Carefully knead each dough ball into around 7 inch diameter disc with help of a rolling pin.
Repeat the same with remaining wheat dough portions.

Heat a flat griddle on medium heat, brush quarter tsp of oil all over the griddle.
Place the paratha on hot griddle and let it turn golden brown.
Add around quarter tsp of oil on uncooked side and turn it over to let it cook.
When both sides cook with brown spots, remove paneer paratha onto a plate.
Repeat the same with remaining rolled out parathas.
Serve hot paneer paratha with mango pickle and with any raita of your choice.