Paneer Parantha

Ingredients list for Paneer Parantha

• 1 litre Full cream milk
• 1 cup Fresh cream
• 1/2 cup Vinegar
• Dough , made with 1 1/2 cups whole wheat flour
• 1/2 cup Processed cheese , grated
• 1 small Onion , chopped
• 2 Green chillies , chopped
• 1 teaspoon Red chilli powder
• 1/2 teaspoon Garam masala powder
• 1 1/2 teaspoons Chaat masala
• 1/2 teaspoon Carom seeds (ajwain)
• 2 tablespoons Fresh coriander leaves , chopped
• to taste Salt
• for shallow frying Ghee

Method

1. To make paneer heat milk in a deep non-stick pan, add cream and bring it to a boil. Add vinegar and mix well.
2. Keep a large sieve over a bowl and line it with a muslin cloth. When the milk curdles, pour it in the sieve and strain the excess whey. Gather the edges of the cloth together and put it in cold water. Remove from water, keep it again in the sieve and keep a heavy weight over it. Set aside for 2 hours to let all the water drain away.
3. To make the stuffing, crumble the paneer into a bowl. Add cheese, onion, green chillies, red chilli powder, garam masala, chaat masala, carom seeds, fresh coriander leaves and salt and mix well.
4. Divide the dough into equal portions. Shape into balls and press between your palms, make a cavity in the centre of each ball and add spoonful of paneer stuffing, bring the edges together and seal completely.
5. Roll them out into five inch diameter paranthe.
6. Heat a non-stick tawa, place one parantha at a time on it and cook for ½ minute. Flip it and apply ghee on the cooked side. Turn it over again and spread a little more ghee on the other side too. Cook, turning sides, till both sides are evenly cooked and golden brown.
7. Wrap the paranthe in Freshwrapp and pack it in tiffin with yogurt packed in a small container with lid.