Achari Paneer Parantha
Flat bread made with whole wheat flour stuffed with a spicy filling of Paneer and pan-fried to perfection. A great weekend breakfast.
Equipment
- Mixing bowl
- Pan
- Spatula
- Rolling pin and board
- Mortar and Pestle
- Knives and Cutting Board
Ingredients
Ingredients for the dough
- 2 Cups Whole Wheat Flour
- Water; to knead
Ingredients for Paneer Stuffing
- 1 Cup Paneer
- 1 tsp Coriander Seeds
- 1 tsp Fennel Seeds (Saunf)
- 8-9 Black Peppercorns
- ½ tsp Cumin Seeds
- ½ tsp Onion Seeds (Kalonji)
- 1 tsp Dry Pomegranate Seeds (Anardana)
- 1 Large Onion; Finely Chopped
- 2 Green Chillies; Finely Chopped
- 5-8 Strands Fresh Coriander Leaves; Finely Chopped
- 1 tbsp Finely Chopped Ginger
- 1 tsp Salt
- ½ tsp Roasted Cumin Powder
- ½ tsp Dry Mango Powder (Amchur)
- ½ tsp Carom Seeds (Ajwain)
- ⅓ tsp Garam Masala
Additionally
- Mustard Oil; for pan-frying the paranthas
Instructions
- In a mixing bowl. combine whole wheat flour with water to knead a smooth dough.
- Cover and rest the dough for 20 minutes.
- While the dough is resting, prepare the stuffing. Start by toasting fennel seeds, cumin seeds, black peppercorns and coriander seeds on medium heat.
- Once they start releasing a nice aroma, transfer this spice mix into a mortar. Using a pestle. Grind it coarsely.
- Add this spice mix to the paneer. Add the other ingredients for the stuffing and mix well.
- Portion out the stuffing.
- After the dough has rested, knead it once again.
- Take a portion of the dough. With the help of dry flour, roll and flatten it.
- Put one portion of the stuffing and wrap it with the dough.
- Flatten a bit with your hands and then with the rolling pin.
- Place the parantha on a medium-hot pan. After about 30 seconds, flip it.
- Brush oil on the surface. Flip once again and brush oil on the surface.
- Fry till the paranthas turn slightly crispy.
- Serve with butter, pickle and yoghurt/curd.