Atta (Wheat Flour) - 3 cups
2 tbsps oil (I use Canola)
1/4 tsp salt
For the stuffing
Paneer - made from 1 1/2 litres of full cream milk
Vinegar / lemon juice - for making the paneer
1 large potato - boiled and mashed
8 fresh green chillies (chopped fine)
a bunch of coriander leaves (chopped fine)
a few sprigs of spring onion (chopped fine)
salt to taste
2 tsps (flat) red chilli powder
1 tsp chaat masala
Mix the flour and the salt. Add oil and mix it in using your fingertips. Add small quantities of water till the dough comes together nicely. I make it slightly softer than the normal roti dough. Cover the dough and let rest for about half an hour.
1. Heat the milk in a deep pan and add about 3 - 4 tbsps of vinegar. This makes the milk curdle. Once the milk fat and the whey separate, strain the mixture through a thin muslin cloth. Squeeze out the whey and place something heavy on the cloth so that all the excess moisture drains out.
2. Once the paneer is slightly cool, crumble it until it resembles bread crumbs. Add the mashed potato, all the other ingredients for the stuffing and mix well.
3. Divide the stuffing into 12 parts - for 12 parathas.
4. Divide the dough into 12 parts as well. Roll out the dough into a small roti, ensuring that the middle is thicker than the sides of the roti.
5. Place one portion of the stuffing in the centre of the rolled out roti and brings the edges together so that they overlap. Dust with flour and gently roll out the paratha.
6. Heat the griddle. Place the paratha on the griddle and use either oil / margarine or butter to drizzle over the paratha. Flip the paratha over and repeat the process on the other side of the paratha as well. Cook until light brown spots begin to appear.
7. Serve hot with pickle and yoghurt or raita.
We had these parathas with the homemade green chilli pickle and cucumber raita.