Wednesday, September 22, 2004

Paneer Masoor Paratha - Main Course

Paratha envelopes filled with lentils and cottage cheese.
Prep. time : 15 mins
Cooking time : 45 mins
Makes 4 parathas
For the dough
1/2 cup whole wheat flour (gehun ka atta)
1 tablespoon oil
salt to taste
For the filling
1/2 cup paneer (cottage cheese), crumbled
2 tablespoons whole masoor (whole red lentils), cooked
1 onion, chopped
1 teaspoon grated ginger
1/2 teaspoon chilli powder
1/2 teaspoon turmeric powder (haldi)
1 teaspoon coriander powder
2 tablespoons chopped coriander
1 tablespoon oil
salt to taste
oil for cooking
For the dough
  • Combine all the ingredients and knead into a soft dough using enough water
  • Cover with a wet cloth and keep aside for 10 min to 15 min
For the filling
  • Heat the oil and saute the onion till it turns translucent.
  • Add the paneer, masoor, ginger, chilli powder, coriander powder, coriander and salt and mix well.
  • Cool, divide into 4 parts and keep aside
How to proceed
  • Divide the dough into 4 equal parts and roll out each portion very thinly into circles of 250mm.(10") diameter.
  • Put one portion of the stuffing in the centre of each paratha and fold all the sides in such a way so as to form a rectangle.
  • Make a paste using a little flour and water and use this to seal the edges of the paratha.
  • Place the paratha on a tava (griddle) with the open edge at the bottom. Cook for a few minutes, turn over on the other side and cook again till crispy, using al little oil.
  • Repeat for the remaining dough and filling to make 3 more parathas.
Serve hot with curds.

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