PPP- Paneer Pyaaz Parathas/ Cottage cheese & Onion Flatbread
A Paratha is a type of flatbread that originated in the Indian subcontinent. It is an important part of a traditional breakfast. Making parathas is neither rocket science nor a herculean task, it is surprisingly simple and quick and employs simple methods and everyday ingredients that are generally available in your pantry.
Parathas can be of many types, but basically fall into two categories- Plain and Stuffed. With the plain parathas you will be needing accompaniments like curries or veggies. But the stuffed parathas are good to go just either with some pickle, chutney or a bowl of curd. It is hard to find a food as versatile as the stuffed paratha.
These are perhaps the most important part of a breakfast meal in any North Indian home. I literally can’t imagine breakfast without parathas. And this is no surprise, given how you can eat them everyday with a new delicious twist just by changing the stuffing. There is no limitation to what kind of stuffed paratha one can prepare. Any recipe is just a guideline. Imagine any vegetable, turn it into a stuffing along with some basic spices from your spice box and voila a new kind of paratha is there on your plate!!!
Parathas can be eaten as a breakfast dish or a brunch kind of meal, and are also perfect as a tiffin snack. The flour used is finely ground wholemeal (atta) and the dough is shallow fried either using clarified butter/ ghee or oil. Some people may even bake it in the oven for health reasons.
The recipe I am sharing today is PPP i.e., Paneer Pyaaz Paratha.
In this paratha crumbled Paneer is mixed with chopped onions and spices.The soft and succulent paneer, mixed with crunchy onions, perked up with green chillies and some basic spice powders make every bite a wonderful treat for the palate. The addition of crushed coriander seeds took it to another level of crunchiness and sumptuousness.
I am sure you will enjoy the crackling flavor of this paratha. Each and every bite is a thrilling experience for your taste buds.
I have served this paratha with very delicious Pomegranate and Mint Raita.
Just remember few basic things before jumping to the recipe part-
1-The dough should neither be too soft nor too firm. It should be semi firm. If the dough is too soft it makes it difficult to roll the paratha and if it’s too firm the stuffing will not set properly in the paratha.
2-The stuffing should not be watery. There should not be any moisture in the stuffing. Make sure to use dry ingredients as stuffing. And also add in the salt just before you are ready to roll out the parathas.
3-When you put the stuffing inside the rolled out ball, make sure to seal the edges well. Otherwise the filling might spill out.
4-Cook on a medium high flame. This way you will have crispy parathas.
This recipe of mine is going to my FB bloghop group Healthy Wellthy Cuisines, wherein participating bloggers share recipes every fortnight on a pre decided theme. This time the theme is #breakfastseriesatHW
This theme was suggested by fellow team member and wonderful blogger friend Preethi Prasad who blogs at Preethi's cuisine
. Her blog is amazing collection of delicious recipes. I am planning to make Dragon fruit Jujubes
following her recipe.
Do click on following links to check some more delicious shares by the fellow bloggers-
Lentil and spring onion pancake by Preethi
Easy poha idli by Jayashree
Sandwich dhokla by Vanitha
Whole milk bread with seeds by Sujatha di
Gujarati rice khichu by Poonam
Coming back to our recipe now.
I guess now we are ready to dig into the scrumptious world of Parathas;) Let’s check how to make them.
Wheat flour/ Atta- 2 cups
Water- 1 cup or as required
Salt- a generous pinchFOR STUFFING
Cottage Cheese/ Paneer- 1 cup, crumbled
Onion- 1 (medium, chopped)
Green Chilis- 3, chopped
Coriander seeds- 1 tablespoon, crushed
Anardana/Dry pomegranate seeds- 1 tablespoon
Coriander leaves- 2 tablespoon, washed and chopped
Red chili Powder- 2 teaspoon (adjust according to your tatste)
Coriander Powder- 1 teaspoon
Garam masala Powder- 1 teaspoon
Chaat Masala Powder- 1 teaspoon
Turmeric Powder- 1 teaspoon
Amchur/ Dry Mango Powder- 1 teaspoon
Salt- to tasteOTHERS
Whole wheat flour/ Atta for rolling
Ghee or Oil for cooking and greasingDIRECTIONS:
Combine the whole wheat flour and salt in a bowl and mix well.
Add enough water and knead into a semi-stiff dough.
Keep aside to rest.
Meanwhile, Mix all the ingredients listed under stuffing except salt.
Mix them well.
Give the rested dough a quick knead.
Divide the dough into 6 equal portions and make balls.
Once dough is divided add salt to the stuffing and mix well. Just keep in mind salt will release moisture so do not keep it for a longer time after adding the salt.
Flour the rolling area.
Roll a ball of the dough into a circle of of about 4 inches diameter using a little whole wheat flour for rolling with the help of a rolling pin.
Divide the prepared stuffing into six equal parts.
Place one part of stuffing in the centre of the circle.
Bring together all the sides in the centre and seal tightly.
Roll again into a circle of about 6 inches diameter with the help of dry flour for rolling.
Heat an iron tava (griddle) or a non-stick tava and put the rolled out paratha diskette on the tava.
After few seconds flip it over and cook from the other side for few seconds.
Next, put 1 teaspoon of ghee or oil on the paratha and spread it.
Flip it over and let it cook.
Similarly apply some ghee or oil on the other side too and flip it over.
Cook the paratha until golden brown spots appear on both the sides.
Repeat the same process with the remaining dough and stuffing to make more parathas.
Serve hot with fresh curd, raita, pickle or butter.