Paneer parantha

                       Paneer parantha

                 Description

Cuisine- punjab

Main ingredients- cottage cheese/paneer

Nutrition facts- calorie,carbohydrate,fat,fibre and protein

Cooking time- 10-15 minutes

Preparation time- 10-15 minutes

Servings- 3-4

Level of cooking- medium

Course- breads

             Ingredients

• Cottage cheese/paneer,grated- 150 gms
• Wheat flour/atta- 1 cups + for dusting
• Plain flour/maida- 1 cups
• Ghee- 1 tbsp + for cooking
• Ginger-garlic paste- 1 tbsp
• Cumin seeds powder,roasted- 1 tsp
• Green chilli,finely chopped- 1
• Turmeric powder- 1/4 tsp
• Red chilli powder- 1/2 tsp
• Coriander seeds,roasted and crushed- 1 tbsp
• Chaat masala- 1/2 tsp
• Onion ,finely chopped- 1 
• Salt- to taste
• Coriander leaves,chopped- 2 tbsp

              Method

Add salt and ghee to the wheat flour and maida.Mix well in whole flour and knead into soft dough with sufficient water. Keep aside.

        Take grated paneer in a bowl and add ginger-garlic paste, cumin seeds powder, green chilli, turmeric powder,red chilli powder,roasted and crushed coriander seeds,chaat masala, onion,salt and coriander leaves and mix them well.

           Roll out one portion of the dough into a circle of 75 mm. (3") diameter using whole wheat flour for rolling.Place one portion of the stuffing in the centre of the circle. Bring together all the sides in the centre and seal tightly.Roll out again into a square of 125 mm. (5") using whole wheat flour.

Cook on a hot tava (griddle), using a little ghee, until both sides are golden brown.Repeat with the remaining dough.

            Serve hot with tomato ketchup and green chutney.