Paratha is a popular Indian food. It is made from wheat flour or Maida flour. North Indian style paratha is made from wheat flour and South Indian style paratha is made from Maida flower. This is North Indian style paratha recipe. But both style parathas are delicious.
Wheat flour – ½ kg
Water – as required
Salt – to taste
Ghee – 100 gm
Take wheat flour and add 2 tsp of ghee. Mix with hand and evenly so that the flour becomes somewhat powdery in the form of very small bits.
Add least water and knead the flour to make it soft.
Then make this flour into equal sized balls, and roll them out with a rolling pin.
Then spread a bit of oil on the chappathi, fold into four. Again roll this out into a round shape.
Heate a tawa and add the chappathi one by one whe the tawa is hot and dry. Add 1 tsp of oil along the edges. The paratha will pop up. Turn over once.
Add ghee and sprinkle flour when folding to ensure better split of layers.
Paratha dough (refer above paratha recipe) – ½ kg
Cottage cheese – 150 gm
Green chillies – 2
Ginger – 5 gm, grated
Crushed garlic – 5 gm
Turmeric powder – 1 pinch
Salt – to taste
Oil – 100 gm
Garam masala – 1 tsp
Onion – 1
Chop onion and great panner.
Heat one tbsp oil in a thick pan. Add chopped onion, chilli, ginger, garlic and stir. Add coriander, panner and all other ingredients. Blend them well.
Stuff the panner mixture into the paratha dough, seal properly.
Roll each paratha as per instruction in above paratha recipe and cook accordingly.
Serve hot with fresh thick curd or chutney or pickle.
It is better to make fresh panner at home for better quality.