Paneer Paratha

Name: Paneer Paratha
Ingredients: 1 1/2 cups pastry flour, whole wheat or chapati flour; 1/4 teaspoon salt; 1 tablespoon vegetable oil; 1/2 tablespoon fenugreek seeds ground; 1/2 cup water more if needed; 12 ounces paneer pressed farmers cheese (similar to ricotta that has been well drained and pressed); 1/2 teaspoon Chaat Powder (Masala), prepared (click to view recipe); 1/2 teaspoon cumin pan roasted, ground; 2 each green chili peppers to taste, minced; 1 x salt to taste; 1/4 teaspoon cayenne pepper to taste; 2 tablespoons ghee (clarified butter) as needed for cooking; 1 x chickpea flour or wheat flour for rolling

13 ingredients

1 steps

Ingredients

1 1/2 cups pastry flour, whole wheat or chapati flour
1/4 teaspoon salt
1 tablespoon vegetable oil
1/2 tablespoon fenugreek seeds ground
1/2 cup water more if needed
12 ounces paneer pressed farmers cheese (similar to ricotta that has been well drained and pressed)
1/2 teaspoon Chaat Powder (Masala), prepared (click to view recipe)
1/2 teaspoon cumin pan roasted, ground
2 each green chili peppers to taste, minced
1 x salt to taste
1/4 teaspoon cayenne pepper to taste
2 tablespoons ghee (clarified butter) as needed for cooking
1 x chickpea flour or wheat flour for rolling

Directions

1

["Add the flour, 1/4 teaspoon of salt, water and 1 tablespoon of vegetable oil into a food processor.", "Process until a dough ball forms.", "Take out the ball and knead for a minute or two until smooth and elastic.", "The dough should end up fairly soft, add a tablespoon or two of water and work it into the dough if needed.", "Cover and let rest for 15 minutes.", "Finely grate the paneer using a hand grater or food processor.", "Roast cumin seeds in a small skillet over medium heat until aromatic.", "Let cook and grind in a pestle and mortar (or spice grinder).", "In a medium bowl add the grated paneer.", "Even sprinkle over the paneer the chaat masala, roasted cumin, minced green chiles, salt to taste (about 1/2 teaspoon), cayenne pepper.", "Toss gently to distribute the spices throughout the paneer without forming a paste.", "Set aside.", "Divide the dough into 8 equal portions and form into small discs.", "Press each disc into the chick pea flour (use regular flour if you don't have chick pea flour) to prevent the dough from sticking to the rolling pin.", "Roll out the disc to about 1/4 inch thickness (a few millimeters).", "Place one eighth of the paneer mixture in the center of the disc.", "Gather up the edges and seal into a pouch shape as if you are making dumplings.", "The dough should completely encapsulate the filling.", "Set aside to rest for at least 5 minutes.", "Repeat with the remaining dough and filling to make 8 dumpling style pouches.", "Heat a cast iron skillet over medium heat until quite hot.", "Lightly coat each \"dumpling\"" with some chick pea flour.""