Preparation

To knead Atta:

• In a mixing bowl, take whole wheat flour, salt and the oil. Mix them very well and start adding water slowly.
• Sprinkle water slowly and knead the dough for around 5-7 minutes. The dough should be same like we have for chapatti/ roti.
• Cover with a moist cloth and let it rest for 20 minutes.

To make stuffing:

• Mix all the ingredients for stuffing together.
• Making Paneer Paratha:
• Make eight equal balls out of the dough.
• Roll the dough balls into thin chapatti ( of about 4-5 inches diameter).
• Spread the stuffing onto one of the rolled dough, leaving the edge.
• Cover this filled dough with another rolled plain dough, press the edges such that they don’t open.
• Now, roll them gently( as they are stuffed) like any other roti, dusting them with some flour to avoid stickiness.

Cooking Paratha:

• Heat the tava really hot. Place the rolled paratha onto it.
• Flip to the other side when it is semi-cooked. Apply ghee or oil on this side.
• Flip again and apply ghee to the other side
• While turning this over, you can see golden spots on paratha showing that it is cooked really well.
• Take them off the fire. Although, your paratha is fully soaked in ghee, still, to have mouth-watering taste, place a bulb of butter in the centre and let it melt.
• Serve them really hot with plain curd, pickle or raita. You will also love them with green chutney.

Nutrition Chart