Paneer and cheddar cheese stuffed parathas

Please take a look at my alu stuffed paratha recipe which I posted a couple of years ago.  I like to make stuffed parathas as an occasional treat and it's nice to try out different fillings.

In this recipe, I have used paneer, cheddar cheese, onion and potato for the stuffing.


Ingredients for 6-8 parathas:

For the filling/stuffing:

1 boiled, medium potato
1 small onion - finely grated
half cup grated paneer (easy to make paneer recipe here)
half cup grated cheddar cheese
2 or 3 green chillies - minced
small bunch of coriander - cut finely
half a teaspoon salt
one teaspoon lemon juice
1 teaspoon sugar
pinch of garam masala (optional)

For the paratha dough:

2 cups of strong wheat flour (often called Atta or chappati flour)
pinch of salt
1 clove of garlic - minced
Some sunflower oil

Method:

 First prepare the dough:

1.  Sieve the flour into a mixing bowl.

2.  Add the salt and garlic to the flour

3.  Add two teaspoons of oil to the flour.

4.  Mix well and prepare the dough by adding some warm water to the dough.

5.  Keep blending it using a drop of oil so it doesn't stick to the mixing bowl -until it gets soft and pliable.   Let it rest for half an hour.

Next prepare the stuffing:

6.  Blend the paneer and chillies, salt, lemon juice, sugar and garam masala.

7. Add the boiled potato, grated onions and cheddar cheese and mix:

8.   Make little balls (slightly smaller than golf balls) of your filling and of your dough.

9.  Sprinkle some dry flour and roll out the dough to a small circle.  Add the filling to the circle

10. Fold in the dough circle, joining all the edges:

11.   Sprinkle some flour to the dough circle and turn it over:

12.  Using a thin rolling pin, roll out the paratha:   The size depend on how much dough and filling you used.

13.  Spread a spoonful of oil on the paratha and fry in a non stick pan.

14. Enjoy it with any curry or yoghurt.

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Home made Paneer

Paneer is a by-product of milk and is surprisingly easy to make if you follow these simple steps. Fresh Paneer can be added to a variety of vegetables to make a curry.

PANEER

Ingredients:

1.5  litre full cream milk (I used organic milk)
3 tablespoons lemon juice

Method:

1.   Put the milk to boil. When it starts boiling, lower the heat completely.

2.      Add 2 tablespoons of  lemon juice and watch the milk curdling.  Switch off the heat and add the third teaspoon if you will it's necessary.  I needed the third tablespoon.

3.   Take a muslin cloth and lay it over a colander.   If you wish to use the whey for any recipes, then put the colander on top of a saucepan to collect it.   Drain the milk on muslin cloth and run this under the tap so that no traces of lemon remain in the paneer. Allow it to drain for about 5 minutes.

Tip: At this stage, you can add herbs like grated  ginger  to the mixture to add flavour to your paneer.

4.   Your paneer is now ready.   If you want solid paneer, put some weight on the drained paneer and leave it on for an hour.  Cut it into cubes and use it when required.   You can also freeze the paneer cubes.

5.   Cut it into cubes and use it when required.   You can also freeze the paneer cubes.

Tip: You can also use vinegar or citric acid crystals instead of lemon juice.
Makes: About 190 gms of paneer.
Preparation time: 45 minutes