Italian Paneer Paranthas

Ingredients list for Italian Paneer Paranthas

• 3 cups Wheat flour
• 2 tablespoons Oil
• to taste Salt
• 1/2 litre Milk
• a pinch Citric acid
• 2 teaspoons Red chilli flakes
• 2 teaspoons Oregano
• 1 teaspoon Black pepper powder

Method

1. In a bowl, combine atta with two tablespoons oil and a pinch of salt.
2. Mix well and knead into a dough using sufficient water. Cover with a damp cloth and set aside.
3. Boil the milk with citric acid till paneer is formed. Strain the mixture and press to remove excess water from the paneer.
4. Saute paneer in a non-stick pan until dry. Add, red chilli flakes, oregano and black pepper powder.
5. Mix well and saute for another minute. Remove from heat and set aside to cool. Add salt and mix well.
6. Divide the dough into equal portions shaped into small balls.
7. Make a dent in the centre of each ball and put a spoonful of the paneer mixture.
8. Make into a ball again and roll out into a parantha.
9. Heat sufficient oil on a non-stick tawa. Shallow fry paranthas until evenly done from both sides. Serve hot with tomato ketchup.