Peshawari Aloo Paneer Paratha




Parathas are a common North- Indian breakfast usually served with fresh curd, chutney and pickle. “Peshawari” cuisine comes from North – West India before independence. This paratha is jam packed with flavors and is quite a filling. Weight watcher can choose to avoid it but will have difficulty resisting it.
Serves: 10 Parathas
Total Time:
Preparation Time: 10 mins
Cooking Time: 30 mins
Ingredients:
FOR STUFFING:
4 medium potatoes, boiled and mashed
½ onion, finely chopped
200 g paneer, grated
½ cup cheese, grated
2 green chillies, finely chopped
2 tbsp coriander leaves, finely chopped
4 garlic cloves, finely chopped
1 tsp oil
1 tsp cumin seeds
 ½ tbsp garam masala
1 tsp chaat masala
1 tbsp lemon juice
1 tsp sugar
Salt as per taste

FOR PARATHA DOUGH:
 1½ cup wheat flour plus extra to roll the parathas
1 tbsp oil
Salt as per taste
Water to knead dough

OTHERS:
Ghee/ clarified butter for making parathas
Method:
FOR THE DOUGH:
Sieve wheat flour and salt together in a bowl. Make a small well in the center. Pour in the oil and mix.

Use water to form into a semi – firm dough. Divide the dough into 10 portions and keep aside to rest for about 10 minutes.  

FOR STUFFING:
Heat oil in a pan and sauté chopped onions and garlic in it. Once done, remove from heat and transfer into a bowl.

Mix in rest of the ingredients. Combine well using your hands to form into a smooth mixture. Divide mixture into 10 equal portions. Roll the portions into a small ball. Cover them and keep.

TO MAKE THE PARATHAS:
Roll the dough ball into 5 inch diameter. You might need to use extra flour to roll them out.

Keep the stuffing ball in the center. Bring in the sides together making sure that the stuffing is sealed in the center. Press the stuffed dough gently and sprinkle extra flour on to your rolling surface. Gently roll out to your desired thickness or depending upon your comfort level. Brush off extra flour from the surface of rolled paratha

Transfer the stuffed paratha on to a hot tawa/ flat griddle. Cook for about ½ minute on low – medium heat or till little brown spots start to appear. Flip and continue cooking on other side as well.

Smear about 1 tsp of ghee or butter on the top and around the paratha.

Keep cooking the parathas on both sides till golden spots start to appear. Make sure that the heat is medium to ensure that the coating is nice and crispy.

Divide the paratha into quarters or serve as it is.

Enjoy hot with curd, pickle and green chutney.  
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