Paneer Pudina Paratha

Paneer Pudina Paratha is a kind of Indian flat bread filled with a filling made from cottage cheese flavored with cumin powder and mint leaves, fried on a skillet till crisp. The best way to serve paneer paratha is with some curd or homemade white butter. You can also have paneer paratha with some pickle.

Paneer paratha is one of the many popular paratha varieties from Punjab. parathas are popular breakfast recipes in punjabi homes and there are varieties of parathas made for breakfast like methi paratha, aloo paratha, gobi paratha, onion paratha and mooli paratha.

It is always better to make your own paneer – cottage cheese and use it in your recipes.

Preparation time: 10 minutes

Cooking time: 10-15 minutes

Makes: 6 parathas

Ingredients		Quantity
Paneer (crumbled)		1 cup
Pudina leaves (finely chopped)		1/4 cup
Green chilies (finely chopped)		2-3
Cumin powder		1 tsp
Turmeric powder		1/4 tsp
Lemon juice		1/2 tsp
Salt		to taste
Other ingredients
Chapathi dough	6 balls

Method

Mix all ingredients in a bowl and check for salt. Divide into 6 equal portions.

Roll out one dough ball into a small disc by dipping it into dry flour to prevent sticking. Place one portion of filling in the center of the disc. Wrap the dough around the mixture to form a ball. Make sure all the sides are completely sealed and no holes in the dough or the filling will come out when you roll it. Dip the ball into dry flour once again and roll out the parathas thin as you can. Shake off any excess dry flour and place the paratha on a hot skillet or tava. Fry till brown specs appear apply few drops of ghee and smear if you like it.

Store paratha in a covered or insulated container until ready to serve. Repeat with remaining dough.

Serve paratha hot with pickle, yogurt or butter.

Aloo Paratha

Potato (Aloo) is everyone's favorite. Aloo paratha is filling and tastes best when eaten with pickle and curds. A must try!! This recipe does not include onions, hence it falls under the category of saathvik food!

Paratha is a type of Indian flatbread, sometimes stuffed with different fillings. Aloo paratha is the most popular paratha in India.

Preparation time: 30 minutes

Cooking time: 15 minutes
Makes: 10 parathas

Ingredients	Quantity
For filling
Potatoes	3-4
Cumin powder	1tsp
Red chili powder	1 ½ tsp
Coriander leaves (finely chopped)	1 tbsp
Aamchur powder(dry mango powder)	a pinch
Turmeric powder	¼ tsp
Salt	to taste
Other Ingredients
Chapati dough	10 balls

Method

Boil potatoes for at least 10 minutes in a pressure cooker. Once they are warm to touch peel and mash.

Take mashed potato in a bowl and add cumin powder, salt, chili powder, turmeric powder, aamchur powder and coriander leaves. Mix well and knead.

Divide into 10 balls. Take chapathi dough, flatten with hand, and keep potato ball in the middle and cover from all sides remove extra dough if needed. Roll out into a paratha and fry on tava till it becomes crispy on the outside.

Serve with green chutney and curds.

Mooli Paratha

Mooli Paratha is an Indian whole wheat bread-stuffed with grated mooli/radish and some spices. They are usually served as breakfast in Punjabi homes. It’s slightly tricky to make in comparison with other parathas.

Radishes are also known as Diakons. With a very low calorie count, less than 20 calories in an entire cup, radishes are a great way to add nutrients, fiber and tons of flavors to your meals without compromising your health.

Because of their high vitamin C content and natural cleansing effects, regular consumption of radishes can help prevent viral infections. They help in relieving indigestion and naturally cool the body. Radishes are said to have effective toxin-purging effects, helping break down and eliminate toxins and cancer-causing free radicals in the body.

Ingredients	Quantity
White Radish (Muli/Daikon)	4-5 peeled and shredded
Coriander leaves	5 sprigs, finely chopped
Carom Seeds (Ajwain)	¼ tsp (coarsely powdered)
Chat Masala	¼ tsp
Ghee	1 tbsp
Salt	to Taste
For the dough
Chapati Flour	1 ½ cups
Salt	¼ tsp
Oil	¼ tsp (coarsely powdered)
Warm Water	½ cup +2 tbsp
Extra Flour	for dusting
Ghee	for frying

Method

Mix salt, oil with flour, add warm water. Knead to form a soft dough. Coat dough with few drops of oil. Cover and set aside for 15 minutes.

Sprinkle salt over shredded radish, mix well and set aside for 5-10 minutes. The salt will pull out the water from the radish. Squeeze out and discard all of the water from the radish.

Add coriander, green chilies, carom seeds and chat masala to the radish. Mix well. 

Divide dough into approx. 8 balls. Divide radish mixture into 8 portions.

Roll out one dough ball into a small disc using dry flour to prevent sticking. Place one portion of radish mixture in the center of the disc. Wrap the dough around the radish mixture to form a ball. Dip the ball into dry flour once again and roll out the paratha. Shake off any excess flour and place the paratha on a hot tawa.

When bubbles appear, flip the paratha over. Wait approx. 30 – 40 secs and spread a little ghee on the top. Flip the paratha back to the other side and gently press to cook. Spread a little ghee onto this side. Continue to flip and press until the appearance of raw dough has gone.

Store paratha in a covered or insulated container until ready to serve. Repeat with remaining dough.

Serve paratha hot with pickle, curd or butter.

Points to remember

• Make paratha as quickly as possible otherwise the radish will let out lot of water.
• If find it difficult to roll out the stuffed paratha you can also fry the grated radish (after the water is squeezed) in a pan with or without ghee but do not add salt.
• I prefer using red radish in this dish.

Chilly Cheese Naan

Naan, nan or khamiri is a leavened, oven-baked flat bread found in the cuisines of West, Central and South Asia. Chilly Cheese Naan is my version of naan prepared without yeast and without the traditional tandoor.

Traditional Tandoor

Ingredients	Quantity
Maida/All-purpose flour	2 cups
Baking Soda	½ tsp
Salt	1/2 tsp
Melted Butter	2 tbsp
Curd	2 tbsp
Oil	to knead
Cheese grated	1 cup
Green chilies (finely chopped)	2-3
Maida/All-purpose flour	½ cup for dusting and kneading
Warm water	about ½ cup
Pan with lid	to fry naan

Method

In a large bowl sift together maida, salt and baking soda. Add melted butter, then using your fingers incorporate it well in the flour till the flour looks crumbly. Add curd, green chilies and mix well. Add warm water little at a time and knead till you get smooth dough. Once the dough comes together you can dust with maida to knead further. Coat the dough with oil and keep it covered for at least 30 minutes.

After 30-45 minutes, knead the dough for 2-3 minutes. Divide the dough into 8 equal balls. Roll out into small discs. Divide the cheese into 8 equal parts and fill it inside the disc and fold all sides and roll between your palms to form a ball again. Roll out each one into a thin roti. 

Heat a pan with lid covered on high flame. Lightly pat the naan with water on both the sides. Fry on medium-high heat, with lid covered or until both sides are crispy and golden.

Serve hot with Mushroom Ghee Roast.

Points to remember

·        To achieve a crispy and golden crust pat the naan with water before adding it to the pan.

·        If you need to make naan in advance you can cool them slightly and keep in a muslin cloth lined hot case. That way the naan will not bcome soggy or hard.