Paneer Mooli Paratha (Cheese and Radish Flat Bread)
Suddenly, this weekend our laptop went kaput and since we surf a lot, missing our dear friend laptop gave me this “gyan” on sharing things at home. At this stage( after two days of sharing N’s computer), if you ask me what is needed for a happy home, I would change my mind and say two of everything, the toppers in my list are:
Car is a must in Texas, else you can’t even cross one street. Honestly, I have never seen people walking in this state, the weather also adds to that factor. Or I should say the bigger the car, the better. Small smart cars will simply fly away from the roads given the numbers and speed of SUV’s zooming on all four sides in our freeways.
Next comes a personal space and a PC. It is almost like when you see a sign saying wet paint you want to touch it to make sure that it is still wet- Once a PC goes kaput, you think of all the things you want to do on your computer, right this minute and that task cannot wait. But, most of all I wish the TV Manufacturer’s would supply a TV with two remotes. Half the time, I spend walking all the way from the kitchen to the living room to reduce the volume and always our list of channels to watch clashes
But sharing is also good for some reasons, like this paratha. We decided to take turns to work in the kitchen and I made the filling and N made the parathas(good excuse, thanks to stirring the Moong Halwa). Radish is good for the liver and I tend to buy radish almost every week to use in sambar, poriyals,salads or parathas. The chili Paneer stuffing is the paneer left from my attempt at making chili infused paneer.
Ingredients (Makes 9 Parathas)
For the Parathas:
Wheat flour- 2 cups
Water- just enough to knead (1/2 cup -3/4th of the cup)
Salt- 1/4 tsp
Olive oil- 1/2 tsp
For the filling:
Chili Paneer- 1/2 cup
Red onions-1/4 cup- chopped
White radish – 1 medium size
Finely chopped green chili-1
Garam Masala Powder- 3/4 tsp
Coriander leaves- chopped- 2 tbsp
Turmeric powder- 1/4 tsp
Salt- to taste
Oil- 1 tsp
Cumin seeds- 1/2 tsp
Add salt, olive oil to the flour and add just enough water(1/2- 3/4th of the same measuring cup) to knead the flour into a thick dough. Cover and keep aside.
The Method to make chili paneer can be found from my previous post here. I wanted to use the chili paneer for this paratha, but you can also use plain paneer if you have it in hand.
Grate the radish and squeeze well to remove all the water. Heat oil in a pan and add cumin seeds. When they sizzle add chopped onions and green chili. Stir fry well till onion turns transparent. Add salt, turmeric powder, garam masala powder, grated radish and stir fry for another 4-5 minutes. Add the paneer and mix well. Let it cook for another 2-3 minutes. Add coriander leaves and mix once. Switch off. Let it cool and divide it into equal parts.
Divide the dough into equal parts. Take one lemon sized ball of the paratha dough and roll it flat. Keep one portion of the paratha filling and cover it from all sides with the rolled out dough. Slightly roll the pin again and make it flat and slightly thin. Make sure that you don’t apply too much of pressure and squeeze out all the filling.
Heat a frying pan and transfer the paratha to the pan. Apply ghee/butter on all sides and on top. Let it cook and turn golden brown on one side. Flip the paratha on the other side, slightly dab it with ghee. Let it turn golden brown on this side as well.
Serve with pickles and yogurt or with cucumber raitha. You can also include mashes potatoes and peas in this paratha to make it a veggie delight. You can also stuff the filling between two thin rotis to make like a paratha.
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