• 2 Ways Paratha
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INGREDIENTS


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

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