Paneer Stuffed Nachni Parantha

Ingredients list for Paneer Stuffed Nachni Parantha

• 200 grams Cottage cheese (paneer) grated
• 2 cups Finger millet (ragi) flour
• to taste Salt
• as required White unsalted butter
• 1 Medium onion chopped
• 1 tablespoon Tata Sampann Paneer Masala
• 1 inch Ginger finely chopped
• 1-2 Green chillies finely chopped
• 2 tablespoons Fresh coriander leaves chopped
• for garnish Fresh coriander sprig
• to serve Pickle
• to serve Raita

Method

1. Heat 2 cups water in a deep non-stick pan, add salt and let the water come to a boil. Add the flour and mix well and switch the heat off.
2. Transfer the mixture onto a plate, knead the dough with the back of a stainless steel bowl till mixture cools enough to knead with hand. Dip hand in water and knead the mixture till it stops sticking to your hand. Cover with a muslin cloth and set aside for 15-20 minutes.
3. To make the stuffing, heat butter in a non-stick pan and let it melt. Add onion, mix and saute for 1 minute. Add Tata Sampann Paneer Masala, mix well and saute for 1-2 minutes.
4. Add ginger and green chillies, mix and saute till the onion becomes soft.
5. Take cottage cheese in a large bowl, add coriander leaves and the onion mixture and mix well. Add salt, mix well and set aside to cool.
6. Divide the dough into small equal portions and shape them into balls. Roll them in dry flour and tap with your fingers to small discs. You will require 2 discs for each parantha.
7. Place some cottage cheese mixture on one disc and spread it evenly leaving a little space empty from the edge. Place the other disc on top and pinch the edges together seal them. Further lightly roll the parantha. Make more parantha similarly.
8. Heat a non-stick tawa, gently lift each parantha, dust off excess flour and place it on the hot tawa. Cook for 1-2 minutes on medium heat, flip and cook the other side for 1-2 minutes.
9. Apply butter on both sides and cook, turning sides, till evenly cooked and crisp on both sides. Take it off the heat, cut into half and transfer onto a serving plate.
10. Garnish with butter and coriander sprig and serve hot with pickle and raita.