To be mixed into a stuffing

225 grams finely chapped paneer,  

1 teacup chopped cabbage

1 tablespoon chopped coriander

5 chopped green chillies

salt to taste

For the dough

3 teacups whole wheat flour (gehun ka atta)

2 tablespoons ghee

1/2 teaspoon salt

For the parathas

ghee for frying

For the paneer lovers.

Preparation time: 15 minutes.

Cooking time : 40 minutes.

Makes 10 to 12 parathas.

Sieve the flour with the salt. Apply ghee to the flour. Add water and make into small portions. Knead very well and divide into 10 to 12 portions.

Take a small portion of the dough, flatten a little and put 1 tablespoon of the paneer mixture in the centre. Cover the mixture by drawing up the edges towards the centre. Press on a floured board and roll out into a round as large as a saucer.

Put the paratha on a hot tawa (or skillet), cook for a minute or two and turn once.

After 1 minute, add a little ghee around the edges, turn again and fry the other side. When brown patches appear on both sides, the paratha is ready.

Repeat for the rest of the dough.

Serve hot.



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