Paratha is a popular North Indian dish with numerous regional variations. This variation uses Aloo (Potato) and Paneer (Cottage Cheese) as a filling. Serve with curd or pickle for breakfast, lunch or dinner.
Ingredients:
- Potatoes – 2, boiled and mashed
- Paneer – 4 tblsp, crumbled
- Garam Masala Powder – 1/2 tsp
- Salt to Taste
For the Dough:
- Multigrain Flour – 1 cup
- Salt to Taste
- Water as required
Method:
- Mix all the ingredients together.
- Make medium sized balls.
- To make the dough, mix the flour and salt with required water and knead into a soft dough.
- Cover with a cloth and keep it aside for 20 minutes.
- Make medium sized balls using the dough.
- Roll out the balls into thick circle.
- Keep the filling inside the paratha and cover it.
- Roll out again to make parathas.
- Heat a tawa over medium flame.
- Cook the parathas on both sides and remove from flame.
- Serve hot with curd or pickle.
