Paneer Cheese Paratha

Ingredients

Flatbread Dough

• 2 cups whole wheat flour/atta
• 2 tablespoons oil/melted butter/ghee
• ½ teaspoon ajwain optional
• Salt to taste
• Oil or ghee for shallow frying
• Extra flour for dusting

Cheese Stuffing

• ½ cup grated carrots
• 2 tablespoons chopped cilantro/coriander leaves
• ¼ cup finely chopped green onions optional
• 2 green chilies/jalapenos/Serrano finely chopped (or according to taste; again optional)
• 1 cup grated paneer/Indian cottage cheese
• ¼ cup grated processed cheese; cheddar mozzarella or any other you have (totally optional)
• 1 tablespoon garam masala powder or use any of your favorite curry powders
• ½ tsp amchur powder or chaat masala powder

Instructions

1. In a large mixing bowl, stir whole wheat flour, ajwain, oil and salt with fingers to form crumb like mixture.
2. Add enough water (a little at a time) and mix to form a soft, smooth and pliable dough. Knead for about 5 minutes and keep aside covered for 30 minutes to rest.
3. You can make the dough in a food processor or any electric mixer if you have; makes life easier!

Cheese Filling

1. In another medium sized bowl, add the filling ingredients: carrots, cilantro, green onions, chilies, paneer, cheese and spice powders.
2. Mix well and keep aside.

Cheese Parathas

1. Once the dough has rested, knead again for a couple of minutes and then divide into large golf sized balls.
2. Heat a large tava/griddle pan/cast iron pan on medium high.
3. Roll each dough ball using a rolling pin, dusting with flour as needed, into a 3-4 inch medium thick disc.
4. Place a tablespoon or two of the filling in the center and bring the sides around and over it. Close, pinch the outer edges together and form a small ball again.
5. Flatten slightly and roll again into a large disc or paratha, taking care not to spill the filling. Press gently while rolling.
6. Once the tava is hot, grease it with some oil/ghee and place the paratha on the hot tava.
7. Roast on medium heat for a few minutes, drizzling oil/ghee around and over it as needed, pressing the paratha with a flat spatula in between to ensure it fries/roasts evenly.
8. Flip and roast/fry on the other side; remove stuffed cheese parathas when light golden brown and slightly crisp on both sides.
9. Serve hot with any curry, yogurt, raita, pickles etc.