2 Ways Paratha

Herbed Paneer Paratha

Servings - 2 - 3

INGREDIENTS
(For Dough)

Wheat flour - 200 grams
Salt - 1/4 teaspoon
Oil - 2 teaspoons
Water - 220 milliliters

(For Stuffing)
Grated paneer - 70 grams
Mint - 10 grams
Coriander - 10 grams
Green chili - 2 teaspoons
Salt - 1/2 teaspoon
Chaat masala - 1/2 teaspoon
Black pepper - 1/4 teaspoon
Oil - for brushing

PREPARATION
(For Dough)
1. In a mixing bowl, add 200 grams wheat flour, 1/4 teaspoon salt, 2 teaspoons oil, 220 milliliters water and knead it into a smooth soft dough.

(For Stuffing)
1. In a bowl, add 70 grams grated paneer, 10 grams mint, 10 grams coriander, 2 teaspoons green chili, 1/2 teaspoon salt, 1/2 teaspoon chaat masala, 1/4 teaspoon black pepper and mix it well.

(Rest of the Preparation)
1. Take a ball from dough and flatten it with the help of a rolling pin.
2. Place it on a hot tawa and cook on moderate heat for 2 - 3 minutes.
3. Flip it gently.
4. Cook until it turns golden brown in color from both sides.
5. Remove it from heat and place it on a board.
6. Add the prepared stuffing on it.
7. Fold it into half.
8. Heat some oil in a pan and place the paratha on it.
9. Brush it with oil.
10. Flip it gently.
11. Cook until it turns golden brown in color from all sides.
12. Remove it form heat.
13. Serve hot.

Butter Chicken Paratha

Servings - 2 - 3

INGREDIENTS
(For Dough)
Wheat flour - 325 grams
Salt - 1/4 teaspoon
Oil - 1 teaspoon
Water - 220 milliliters

(For Stuffing)
Minced chicken - 400 grams
Salt - 1/2 teaspoon
Black pepper powder - 1/2 teaspoon
Lemon juice - 1 tablespoon
Butter - 2 tablespoons
Ginger garlic paste - 2 tablespoons
Green chili - 2 teaspoons
Tomato puree - 250 grams
Red chili - 2 teaspoons
Sugar - 2 teaspoons
Cashew paste - 2 tablespoons
Garam masala - 2 teaspoons
Fresh cream - 2 tablespoons
Dried fenugreek leaves - 2 teaspoons
Coriander - 2 tablespoons
Salt - 1 teaspoon
Wheat flour - for dusting
Oil - for brushing

PREPARATION
(For Dough)
1. In a mixing bowl, add 325 grams wheat flour, 1/4 teaspoon salt, 1 teaspoon oil, 220 milliliters water and knead it into a smooth soft dough.

(For Stuffing)
1. In a mixing bowl, add 400 grams minced chicken, 1/2 teaspoon salt, 1/2 teaspoon black pepper powder, 1 tablespoon lemon juice and mix it well.
2. Marinate the chicken for 20 minutes.
3. Heat 2 tablespoons butter in a pan, add 2 tablespoons ginger garlic paste and saute for 2 - 3 minutes.
4. Add 2 teaspoons green chili and stir well.
5. Then, add 250 grams tomato puree and stir well.
6. Cook for 3 - 5 minutes.
7. Now, add 2 teaspoons red chili, 2 teaspoons sugar, 2 tablespoons cashew paste, 2 teaspoons garam masala and mix it well.
8. Add the marinated chicken in it and mix it well.
9. Add 2 tablespoons fresh cream, 2 teaspoons dried fenugreek leaves, 2 tablespoons coriander, 1 teaspoon salt and mix it well.
10. Cook for 5 - 7 minutes. Keep aside.

(Rest of the Preparation)
1. Take a medium size ball from the dough. (see video)
2. Roll the ball into small circle.
3. Place few tablespoons of the stuffing on the dough circle. Seal the edges completely so that the stuffing does not come out.
4. Flatten the dough circle, roll them with a roller to approximately six-inch diameter. This is now called a paratha.
5. Heat a skillet, place paratha on it and cook on moderate heat for three minutes. Turn it and pour oil over it, spread it on paratha and shallow fry over low heat.
6. Turn it and again pour oil on other side. Cook on low heat till golden brown.
7. Serve hot with ketchup.