FOR THE STUFFING YOU’LL NEED
(THIS MAKES ABOUT 4 PARATHAS, DEPENDING ON HOW STUFFED YOU LIKE YOUR PARATHAS):
150 GMS PANEER (HOMEMADE WITH COW’S MILK)
1/2 ONION, FINELY CHOPPED
4-5 TSP CORIANDER FINELY CHOPPED
1-2 GREEN CHILI, FINELY CHOPPED
1/2 TSP CORIANDER AND CUMIN POWDER (DHANU-JEERU AS THE GUJUS CALL IT)
1 TSP GARAM MASALA
SALT TO TASTE
Method:
Combine the ingredients together in a bowl. You could also give it a quick blitz in the grinder and your stuffing’s ready.
Now, this paratha is made with the stuffing sandwiched between two rotis, so my Mom uses the same amount of dough she uses for one roti to roll both the sides of the paratha.
Place one of the rolled rotis on the bottom, crumble about a quarter of the stuffing on top and place the other roti. Lightly press around the edges to lock the stuffing in.
Very lightly use a rolling pin to bind the paratha together and then toss it on the tava. Use an oil spray if you think it is absolutely essential. We make it without a drop of oil. Roast both the sides of the paratha well and serve hot!