Khasta Bhujia Paneer Paratha/ Crispy Bhujia Cottage Cheese Paratha
The most important part of breakfast meal in any North Indian home. It won’t be an exaggeration if I say that you can have ‘NEW DAY NEW PARATHA’!!! Bhujia Paneer Paratha, is a twisty take on Paneer Paratha. I have added Bikaneri Bhujia to the Paneer and believe me it took it to another level of excitement, crunchiness and sumptuousness.
Preparation Time:
Dough making- 5 minutes
Filling making- 10 minutes
Cooking Time:5 minuets
Yields: 6 parathas
INGREDIENTS:
FOR DOUGH
Wheat flour/ Atta- 2 cups
Water- 1 cup or as required
Salt- a generous pinch
FOR STUFFING
Cottage Cheese/ Paneer- 1/2 cup, crumbled
Bhujia- 1 cup
Onion- 1 (small, chopped)
Green Chilis- 3, chopped
Coriander leaves- 2 tablespoon, washed and chopped
Red chili Powder- 1 teaspoon
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 taste
OTHERS
Whole wheat flour/ Atta for rolling
Ghee or Oil for cooking and greasing
DIRECTIONS:
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.
Place a little 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 a non-stick tava (griddle) and cook the paratha using a little ghee 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.
Enjoy!!! |