Ingredients
For the dough:
Wheat flour or atta 5 tbsp heaped
Salt 1/2 tsp
Oil 1 tbsp
Water to knead the dough
For the filling:
Chhena 3/4th of a cup
Onion 1 small finely chopped
Green chillies 2 finely chopped
Ginger 1/2″ piece finely chopped
Fresh coriander leaves 2 tbsp finely chopped
Cumin powder 1/4th tsp
Coriander powder 1/4th tsp
Red chilli powder 1/4th tsp
Garam masala powder 1/4th tsp
Dry mango powder 1/4th tsp
Salt 1/2 tsp
Oil for frying the paranthas
Procedure
Making the parantha dough
- In a mixing bowl, take the dry ingredients for dough and oil and rub and mix well
- Then add water little by little with continuous mixing and knead it to a semi soft dough
- Now brush or pat some oil on the dough and cover and keep aside
Making the chhena filling
- Take the crumbled chhena in another mixing bowl and add chopped onion, green chillies, ginger, coriander leaves and mix well
- Then add the powdered spices, salt and again mix well
Final assembling to make the paranthas
- Take the dough and knead it again for few seconds
- Divide the dough into 2 or 3 equal parts as per your choice of parantha size
- Place a tawa to heat at low flames
- While the tawa is being heated, take a dough portion and roll it to a roti, not too thin.
- Place generous amount of the filling mixture in the centre. Bring the edges of the parantha together and seal these
- Gently press and flatten the stuffed paratha ball to spread the filling evenly
- Now roll the paratha to the right thickness and keep aside. in the same way prepare all the paranthas.
- Now place a parantha on the hot tawa and cook it from both the sides without oil. When the parantha gets half cooked, brush some oil on it and again fry from both sides till light brown spots appear.
- This way fry all the paranthas and serve hot with some curd and ketchup or some pickles.
