SERVING 2-3
Paneer is a desi fresh cheese very native to the country. Though its origin is debated from ancient Indian to Afghan and Portuguese –Bengali, this soft unfermented cheese holds an important place in Indian cuisine. It is made by curdling milk with lemon juice, vinegar or fermented whey. The curd obtained on curdling is pressed through a muslin cloth and set between weights to get perfect paneer slabs or cubes. The use of paneer in Indian cookery is quite vast and this recipe is where the paneer is made into dough with wheat flour and rolled into thick parathas. The parathas have a cheesy flavor which is spiced up with Indian herbs and spices.
INGREDIENTS
- PANEER – 200GMS
- CHILLY POWDER – 1 TSP
- TURMERIC POWDER – 1 TSP
- AJWAIN/CAROM SEEDS – 1 TSP
- CHOPPED CORIANDER LEAVES – 2 TBSP
- SALT – TO TASTE
- WHEAT FLOUR – 1 CUP
- WATER – TO KNEAD
METHOD
- Take a wide vessel and add all the ingredients except water.
- Mix well and make into soft dough using the required amount of water.
- Cover the dough with a wet cloth rest for 30 minutes.
- Roll into thick parathas .
- Cook them on a hot girdle. Smear ghee on both the surfaces of the parathas and cook till light brown spots appear
- Serve hot with pickle /raitha
