As must be pretty obvious to anyone and everyone who knows me well OR who has read my other Paratha posts, this is one dish that I just love. As a breakfast or a lunch dish, I can have it at both the times. Why, you say? For the simple reason that it is healthy, tasty and fulfilling. Now, a lot of people would argue with me on the fact that it has too many Carbs in it which is exactly why I do not prefer having it for dinner ~ Carbs are a bigger addition to fat when had in dinner and go unprocessed.
Coming to the dish itself, there are just so many paratha dishes out there. You can make one using absolutely any mix of veggies out there ~ cabbage, onion, potato, garlic, coriander, green chilli, etc. Oh, and add in a little bit of cheese as well – tastes absolutely delicious. I keep on trying out different versions of paratha with different vegetable mixes and here is a simple one of them.
Do try out the recipe ~ the ingredients and method are just so simple, you do not have to think twice!
- For the Paratha:
- 1 cup whole wheat flour
- 2-3 tspn whole cumin seeds
- 4-5 tspn water
- Salt to taste
- For Paneer Aloo Stuffing:
- 8-10 small to medium sized potatoes
- 200 gms paneer (cottage cheese)
- Salt to taste
- 3 tspn Red chilli powder
- 2 tspn Dhana jeeru powder
- 1 tspn Turmeric powder
- 1.5 - 2 tspn Aamchur powder
- 1/2 tspn Hing
- Handful of chopped coriander
- Boil the potatoes. Peel off the skin and mash them.
- Grate the paneer (cottage cheese) and add it to the potatoes.
- Add all the dry spices and coriander and mix everything well together.
- Take the cumin seeds, place them on flat top and crush them coarsely using a rolling pin.
- Take the wheat flour in a separate pan, add the cumin seeds and prepare a dough.
- Take a small ball from the dough and roll out a small flat roti (flatbread). Layer the prepared potato paneer mix in the center.
- Place another small roti on top of it and seal the edges by pressing the top layer all around using water.
- Roll out the prepared stuff dough into a proper paratha using a rolling pin.
- Shallow fry the paratha on a non stick tava or a frying pan.
- Serve the paratha hot with curd, butter or some tangy pickle ~ or may be all three of them??