Category Archives: parathas

Paneer Paratha

Finally,  after a very long Summer break, the schools here have reopened on the 10th of September. This reminded me to make this post of my regularly cooked recipe, the most preferred school lunch snacks/meals, read it as food that is readily welcomed by my fussy eater. To keep lunch box as healthy, nutritious and as well as filling, I always have preferred to pack different types of parathas or wraps or rolls as part of the afternoon meal, using the ingredient list that my kids like. Sharing today my Paneer Paratha recipe, one of the favorite food of my kids.

I use the fresh paneer for making the filling and the wholewheat flour dough for making the outer paratha coat. The parathas are made thin and medium-sized and ghee roasted to make them crisper. I don’t like very big and thicker parathas, keeping them medium and thin helps to control the portion size and one avoids eating in excess. One should use these simple and useful tips and watch the quantity intake of the food they eat at any given meal. It is a general tendency with all of us to eat in excess when one likes something or is eating a favorite food.

ashu’s Paneer Paratha

PANEER PARATHAS

INGREDIENTS: For Paneer Filling:

ashus recipe-Paneer paratha

Fresh Paneer (cottage cheese) : 300 gm

Onion: 1 Medium

Green chilies: 2-3 nos

Green Coriander: few leaves

Cumin : 1 Tsp

Salt & Pepper : To taste

Ghee/Cooking oil:  As per taste preference

Dough: (Click the link for fulka to make the dough)

Wholewheat flour: 200 gm

Water: 100 ml (or as needed)

Note: Follow the above given recipe link to make the paratha dough.

ashus recipe: Wholewheat flour dough

METHOD:

Filling: Grate the paneer and keep in bowl. Finely chop the onion, green chilies and the coriander, and mix with paneer. Add the cumin as it is or use a coarsely, roasted powder. To make the cumin powder, dry roast the cumin and coarsely crush it using mortar and pestle or simply ground it using the rolling pin. Season the paneer with salt and pepper as per taste. One can also add chat masala powder if preferred.

ashus recipe-Paneer paratha

Make the medium soft dough of the wheat flour, and use lemon-sized dough balls for making the parathas.

ashus recipe-Paneer paratha

Roll the ball to make a small puri and fill 3 tbsp filling into this.

ashus recipe-Paneer paratha

Hold the ends of the puri and giving a circular twist close it tightly and cut away the excess dough from top.

ashus recipe-Paneer paratha

Dust this paneer-filled dough ball lightly in flour and then using a rolling pin roll it into a medium-to-thin paratha.

ashus recipe-Paneer paratha

Heat a Tava or fry pan on the gas burner, put the paratha on the tava and cook on both sides.

ashus recipe-Paneer paratha

Then using a tsp of ghee on both sides, roast it to make it crisp and golden. One can also use any cooking oil for roasting the parathas.

ashus recipe-Paneer paratha

Serve the parathas as is or cut it into triangles using a pizza cutter and arrange on a plate as shown. Serve with any chutney or tomato ketchup as per preference.

ashus recipe-Paneer paratha
ashus recipe-Paneer paratha

Give this paratha a try in your kitchen to find out if you all like the taste. Happy cooking and eating homemade food.

Enjoy! 🙂

ashu

Kheema Parathas

This is also one of the recipe that is extremely quick and easy to make, a not much effort needed types of recipe that could easily become your family favourite, hence maybe worth trying it out. Whenever I am cooking mince meat dishes or for that matter any recipe, I find it so amazing that the same meat or vegetable can taste so different by simply changing a few ingredients, or cooking it differently, and one can churn out so many dishes out of that one main ingredient. I like cooking food using fresh herbs, and try to keep the ingredients added list as small and simple, wishing to make the final result a tastier and more appealing one.

In this recipe, the meat is simply boiled and water is completely drained out of the cooked mince to which ginger, garlic, chillies, cumin, and spices are added and a filling is made, this is then filled inside a wholewheat flour dough ball, rolled, and baked crisp on a hot griddle.

I usually ask the butcher, at the supermarket, for removing all the visible fat layer present from the meat and then to make the mince, just to cut down on the fat. By adding these readily available at home ingredients, the recipe turns out to be one that is simply irresistible. The pictures below would help in understanding the cooking instructions better.

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Ingredients:

For the minced lamb filling:   Minced meat 300 g

Onion 1 medium-sized, chopped finely

Garlic- 6-8 cloves

Ginger-small piece

Green chillies 2-3 (according to ones preference)

Cumin- 1tsp

Garam masala- 1tsp

Red chilli powder- 2tsp (as per ones taste)

Turmeric and salt.

Green onion leaves for garnish.

For the outer coating – Wholewheat flour dough.

Wholewheat flour – 2 cups

Water- as needed to make a medium soft dough.

Oil- 2 tbsp.

Method:

IMG_5996Coarsely grind the ginger, garlic, and green chillies together.

Heat oil in a pan and add cumin seeds and finely chopped onion and fry till onions are pinkish and then add the ground ginger garlic mix and fry.

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Add turmeric, red chilly powder, salt, fry for 1-2 min and then add the boiled, water drained out, mince meat (kheema) and mix. Sauté, and make the filling completely dry.  Add the garam masala powder. Remove this filling from the pan onto a plate and cool. Use the spring onion greens for garnish.

IMG_6002Prepare the wheat flour dough.

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IMG_6006Roll a small round puri of the dough ball, add the filling, and again roll to make a paratha. Bake this, on medium flame, on a griddle/pan, then smear it with oil, pressing on both sides and making the paratha crisp.

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Now as you have reached the last snap, I am sure the snaps are mouth watering and you would love to try out the recipe to taste these irresistible Kheema parathas. These can be served with yogurt and mint chutney.

Note: We can sprinkle some chat masala too on the parathas as soon as we remove them from the tava.

Enjoy cooking.

ashu 🙂