Paneer Pyaaz Paratha

Onion Cheese Parathas ~ Stuffed Indian flat bread

Ask anyone? Parathas are all time favorite for Indians and that too if you have it at Dhaba or at your Punjabi friend's place. My recent indulgence with parathas is quiet a story. I love trying different types of stuffed parathas, and amongst them aloo, gobi and mooli are my top favorites. Parathas are such filling food and needs no accompaniment. We can have them with plain yogurt, Indian pickle and salad, thats it!

Parathas are made usually on Friday evenings here at my home, our concept is to treat our senses during weekends. Evening snacks are a strict no no during weekdays and dinners are usually around 6:30 pm, we are early birds, so far :)

"Early to bed, Early to rise"

So when it comes to friday, its like we have a heavy snack to pounce on followed by some Friday night movies. This recipe is from Tarla Dalal's site and you can find many paratha stuffing variations in her website. I am glad I fumbled upon this recipe.

Source : Tarla Dalal
Cuisine: North Indian, Punjabi
Prep time: 15 mins
Cooking time: 15 mins
Serves: 4-6 people
Ingredients:
2 C whole wheat flour
1 1/2 C Paneer/ Indian cottage cheese, grated
2 big onions, finely chopped
1 small bunch of cilantro/hara dhaniya , coarsely chopped
1 inch fresh ginger
2 garlic cloves
2-3 Indian green chillies, finely chopped
1/2 T red chilli powder
2 T garam masala powder/Indian spice mix
Salt as per taste
2 T cooking oil
Method:

1. Make dough by mixing the wheat flour, salt, water and oil. Cover it and keep aside for 30 mins.
2. Make a paste of ginger, garlic and green chillies together. Heat oil in a pan, sauté onions till translucent and changes the color, add little bit of salt to sweat the onions. Add the paste and fry for a minute. Add shredded paneer, mix well and take off the heat. To this add garam masala powder, red chilli powder and salt, mix well. Let it cool.
3. Make equal size balls of dough, roll into 2" disk and fill 2 T of Paneer-Pyaaz filling and roll into 3-4" disk just like you do for any ordinary parathas.
4. While roasting add some oil/ghee/butter on both the sides of the paratha.
5. Serve hot with fresh yogurt mixed with cilantro and ajwain seeds, Indian pickle, with a dash of butter.

Tips: Red and green chilli can be used as per your choice as while making for kids this can be reduced or completely opted out. While making the parathas take care not to press too much with the rolling

You can find in detail on how to make parathas from here and here.