Spring Onion Paneer Paratha :
I am not a habitual paratha maker. I have had to learn certain key aspects by trial and many errors! I would like to share with you all a few things I have learnt along the process. I do still have a long way to go 🙂
This is about stuffed parathas.
First and foremost, if you get the dough right – you are half-way there! It needs to be soft, smooth and not sticky. Secondly, the filling should not have any wetness. If it happens to be even slightly wet – the rolling process becomes tricky. It will not spread smoothly enough, thereby causing breaks on the paratha surface. Bearing this in mind, the salt needs to be added at the last minute, just before parathas are made otherwise, the filling is likely to sweat, becoming wet!
You might already be aware of the third one – When you roll the dough first to a 3″ size circle, ensure you keep the edges thinner and the center thicker. Next, the quantity of the filling – should not be too much nor too little. Add a touch more salt to the filling so that it balances out. But if you are watching your salt intake, do add accordingly.
And then, whilst rolling, I used to always wonder which surface would be best – whether the side where the gathers are present or the other surface. The answer to that being, it needs to be rolled on both the sides. Beginning first across the surface with gathers after dusting. After a couple of rolls, dip, dust with flour and roll on the other side. Change over a couple of times, all the while bearing in mind we are trying to spread the filling evenly all around. The flour used for dusting should not be excessive either.
Whilst cooking on the skillet, press, move it a bit, press, move it again. Press at the edges, the middle and all over. Ensure you see good brown specs all over whilst cooking adding the oil or ghee to the surface and edges. Cook at medium to medium low to ensure even cooking. A paratha tastes best if served straight from the skillet onto the serving plate.
It was again, my daughter who prompted me to buy spring onion at the Asian store. Her insistence has nearly always lead to diverse, yet homely meals:) I had bought some paneer (Indian cottage cheese) too during that visit.
whole wheat flour – 3 cups
oil – 2 tsp
salt to taste
slightly water to knead the dough
oil to make the parathas
for the filling :
spring onion – 1 cup chopped
paneer – 1 & 1/2 cups shredded (Indian cottage cheese)
fresh chopped coriander – 2 tbsp
cumin powder – 1/2 tsp
green chili – 1 chopped fine
salt to taste
- whole wheat flour - 3 cups
- oil - 2 tsp
- salt to taste
- slightly water to knead the dough
- oil to make the parathas
- some extra flour for dusting
- for the filling :
- spring onion - 1 cup chopped
- paneer - 1 & ½ cups shredded (Indian cottage cheese)
- fresh chopped coriander - 2 tbsp
- cumin powder - ½ tsp
- green chili - 1 chopped fine
- salt to taste
- firstly, make the dough by mixing in the salt and oil into the whole wheat flour
- then adding lukewarm water a little at a time, make a soft but smooth dough. cover it and allow it to rest for 10-15 min while you prepare the filling
- in a pan, heat a tsp of oil, add chopped spring onion and stir for 1-2 min until it softens. transfer this to a bowl and allow it to cool
- then mix in the shredded paneer, cumin powder, finely chopped green chili, chopped coriander, salt to taste and mix everything well. remember to add salt at the very last minute.
- Method 1 :
- take a large lemon sized ball of the dough. smoothen it out between your palms, flatten it to form a patty
- dip this in extra flour on both the sides. tap it slightly to remove excess flour
- place it on the flattening surface. roll using a rolling pin to a 3 " circle, keeping the edges thinner than the middle
- place 1 & ½ to 2 tbsp of filling over it. bring the edges together to cover it all round. press it gently to make a patty again. dust this with some flour
- flatten gently but firmly using rolling pin to spread it out as thinly as you can without tearing the paratha
- now on a heated skillet, place this paratha, cook on medium to low-med heat until slight brownish specs develop. then flip over, cook again
- now, spread ½ tsp of oil on the surface, flip. add oil along the edge, press all over and cook until good brown specs develop on the under-surface. now spread ½ tsp oil again, flip, cook by pressing all over
- Method 2:
- take a small lemon sized ball of the dough, smooth-en it out, flatten it to make a patty. dip in extra flour. roll it to 3 " size circle
- make another similar sized circle with some more dough
- spread filling over the first circle, leaving space along the edge, place the other circle over this seal the edges. flatten using rolling pin and cook on the skillet as described above
- serve with curds/natural yogurt or pickle or side dish of your choice