Use fresh crumbly Paneer for this to get a lovely creamy taste!
INGREDIENTS
2 cups whole-wheat flour
2 cups fresh paneer (recipe below)
1/2 tsp turmeric powder
1/2 tsp raw mango powder (amchoor)
1 tsp cumin seeds lightly roasted
Salt to taste
1/4 cup finely chopped fresh coriander leaves
2 green chillies finely chopped
Ghee (clarified butter) to pan-fry parathas
PREPARATION
Mix the Paneer with the turmeric, raw mango powder, green chillies, coriander, cumin seeds and salt to taste and mix well.
Knead the whole-wheat flour into a smooth, firm dough and keep aside for 2-3 hours.
Divide all the dough into equal sized balls. Flour a clean surface and roll each ball out into a circle about 3" in diameter.
Put about 1 to 1 1/2 tablespoon of the paneer mixture into the center of the circle and fold the edges over to cover the filling completely. Gently press to seal.
Roll out into a circle of 7-8" diameter. For convenience roll out as many parathas as you like, stacking them, ready to cook with a layer of cling film between each paratha.
Heat a griddle and fry the parathas one at a time like this: Put a paratha on the griddle. Do the first flip when you see tiny bubbles rise on the surface of the paratha. As soon as the first flip is done, drizzle a bit of ghee on the top and spread well over the surface of the paratha. Flip again in 30 seconds and drizzle ghee on this surface too. The paratha is done when both sides are crispy and golden brown.
