Yet another hit recipe for my no-onion-no-garlic day. This Peppy Paneer Paratha brings together paneer, tomato and capsicum. Be a little generous with the paneer filling so that you can enjoy the peppy paneer taste with each bite. ?
I like making stuffed parathas as it saves effort of doing separate roti and sabzi. Now thats the lazy me speaking. Some of the parathas that I often make are – Carrot Paratha, Mini Beetroot Parathas (combining beetroot, bread crumbs and cheese), Methi Paratha. For the non-veg days, Chicken Kheema Paratha is among my personal favorite.
Coming back to the Peppy Paneer Paratha- this one is easy to make and is a very filling one. I think this will also serve as an excellent tiffin-box option.
Makes: 2 Paratha
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Ingredients:
For the filling:
Grated Paneer: ½ cup
Capsicum – ¼ cup (finely chopped)
Tomato : 1/4 cup (finely chopped) discard the seeds and juice inside
Chilli Powder : 3/4 tsp
Chat Masala : 1/2 tsp
Salt : as per taste
For the Dough:
Wheat Flour – 1 cup
Oil – 2 tsp
Salt : as per taste
Water : As required for kneading
While making:
Atta for dusting and butter for cooking the parathas.
Method of Preparation:
- Knead the dough using the flour, salt and sufficient amount of water. The dough should be soft. Divide dough into eight equal parts. Roll lightly with your palm to form spherical shape and keep aside.
- Mix the grated paneer, chilli powder, chat masala powder and salt and keep aside.
- Take one dough portion and roll it using rolling pin till you get a circular shape of around 5-6 inch diameter. Repeat with another portion of dough.
- Take one of the rolled circles and place on a flat surface. I placed the rolled dough on a clean polythene sheet while spreading the stuffing. This makes it easier to transfer the paratha to the frying pan.
- Take a generous portion of the paneer filling and spread evenly.
- Sprinkle chopped capsicum evenly on the paneer layer.
- Sprinkle chopped tomatoes and cover with the other rolled dough circle and seal the edges gently.
- Heat frying pan, put half a tsp of butter or oil and place the paratha on the pan. Cook the paratha on a medium flame till both sides are cooked, i.e. small brownish spots appear on both sides. You can add little oil or butter if required.
- Your delicious Peppy Paneer paratha is ready. Cut it into 4 wedges. Repeat the process with the remaining dough and filling.
Serve hot with tomato chilli sauce
Note : Discarding the seeds and the juice from the tomato is important as adding the chopped tomato along with the juice may result in the lower paratha layer getting soggy and you may have a tough time putting it to the pan.
