- 7 oz. paneer, finely grated (about 1 1/2 cups when grated)
- 1 Small onion, minced
- 1/4 Cup of mix red & green bell pepper, minced
- 3 Tbsp finely chopped cilantro
- 1 Tsp garam masala
- 2 Tsp tandoori paneer masala
- 2 Tsp of grated garlic & ginger paste
- 1-2 Green chili finely chopped or according to taste
- Salt to taste
For the paratha dough:
- 1 Cup whole wheat flour (atta)
- 1/3 Cup all purpose flour (maida)
- 1/2 Teaspoon salt or to taste
- 1 Teaspoon vegetable oil
- 1 Cup water (you may not need all of it)
- Mix all the ingredients for the stuffing.
- Heat up a little oil in a deep pan and add the cumin seeds, wait until they begin to crackle,
- Then add all the stuffing ingredients and let cook on medium heat till every things comes together. Let it cool completely.
- Mix the paratha dough ingredients, except the water, in a deep bowl.
- Add water, a little at a time, and knead the dough till it all comes together. Use some flour for dusting if it becomes too sticky. Cover with a lid or damp cloth and set aside for 15-20 minutes.
- Now divide the dough into small balls. Do the same with the stuffing, only making smaller balls.
- Using a rolling pin, roll out the dough into a small circle. Then place the panner stuffing in the center. Lift the sides of the rolled dough all around the stuffing, covering it completely.
- Take some flour and dust the counter-top. Then roll the paratha with gentle and even pressure, to make a circle.
- Roll until about 1/4 inch thick, and 5-6 inches in diameter.
- Now heat a griddle, drizzle some oil on it. Then cook each paratha individually for 2-3 minutes or until the bottom has browned. Flip it over, and repeat.
- Serve it with Cucumber, tomato and mint Raita.