MY MOTHER”S HAND”S PARATHAS & ROTIS PART SIX

THIS IS THE RECEIPE OF PANEER & PYAZ KA PARATHA. THIS IS THE ONLY TYPE OF PARATHA WHICH I HAVE TRIED OUT ON MY OWN IN DELHI BUT I CANNOT MAKE IT AS GOOD AS MY MOTHER MAKES IT

PANNER PYAZ KA PARATHA :-

FOR 4 PARATHAS

INGREDIENTS :-

1/2 CUP GRATED PANEER
1/2 CUP GRATED ONION
2 FINELY CHOPPED GREEN CHILLIES
4 CUPS OF WHOLE WHEAT FLOUR
4 TBSP OF GHEE FOR COOKING PARATHAS
1 TS OF GHEE FOR MAKING DOUGH
1 TSP OF RED CHILLI POWDER
2 TSP OF DHANIYA POWSER
2 TSP OF GARAM MASALA
2 TSP OF MAGO POWDER
SALT ACCORDING TO TASTE

METHOD :-

PREPARE A FIRM DOUGH WITH THE WHEAT FLOUR. ALLOW THE DOUGH TO REST FOR 15 MINUTES. MEANWHILE TAKE THE ONIONS & REMOVE THE WATER FROM IT THAN MIX IT WITH GRATED PANEER. THAN ADD ALL THE MASALAS TO IT & KEEP IT READY TO STUFF IT IN PARATHAS. THAN TAKE THE DOUGH DIVIDE ITNO 4 EQUAL PORTIONS & ROLL EACH PORTION INTO A MEDIUM SIZED CIRCLE & PUT LITTLE GHEE & WHEET FLOUR IN THE CENTRE OF THE CIRLE & THAN PUT THE PANEER & PYAZ MIXTRURE ON IT. AFTER FILLING THE STUFFING IN THE PARATHA ROLL OUT IT AGAIN INTO MEDIUM SIZED PARATHA & THAN COOK IT ON HEATED TAVA BY APPLYING GHEE ON BOTH THE SIDES OF PARATHA. SERVE HOT PARATHAS WITH CURD .