Ingredients with Measurements:
- 2 cups whole wheat flour
- 1 cup crumbled paneer
- 1 tablespoon ajwain seeds
- 1/2 teaspoon salt
- 1/2 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon cumin powder
- 1/2 teaspoon coriander powder
- 1/4 cup chopped coriander leaves
- 1/4 cup water
- 2 tablespoons oil
Special equipment needed:
- Rolling pin
- Tawa or griddle
Step-by-step instructions:
1. In a mixing bowl, add whole wheat flour, crumbled paneer, ajwain seeds, salt, red chili powder, turmeric powder, cumin powder, coriander powder, and chopped coriander leaves. Mix well.
2. Add water and knead the dough until it becomes smooth and pliable. Add more water if needed.
3. Divide the dough into equal-sized balls.
4. Take one ball and roll it into a small circle. Brush it with oil.
5. Fold the circle into half and brush it with oil again.
6. Fold it into a triangle and roll it into a paratha.
7. Heat a tawa or griddle on medium heat. Place the paratha on the tawa and cook until brown spots appear on both sides.
8. Repeat the same process with the remaining dough balls.
9. Serve hot with yogurt or pickle.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4-5 parathas
Nutritional information:
Calories: 250
Fat: 10g
Carbohydrates: 30g
Protein: 10g
Substitutions for ingredients:
- Crumbled paneer can be substituted with crumbled tofu or mashed potatoes.
- Ajwain seeds can be substituted with carom seeds or cumin seeds.
- Whole wheat flour can be substituted with all-purpose flour or gluten-free flour.
Variations:
- Add chopped onions, green chilies, or ginger to the dough for extra flavor.
- Stuff the paratha with grated cheese or mashed potatoes.
- Add spinach puree to the dough for a green paratha.
Tips and tricks:
- Knead the dough well to get a soft and pliable texture.
- Brush the paratha with oil to prevent it from sticking to the tawa.
- Cook the paratha on medium heat to avoid burning.
Storage instructions:
Store the leftover parathas in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat the parathas on a tawa or microwave for a few seconds before serving.
Presentation ideas:
Serve the parathas on a plate with a dollop of yogurt or pickle on the side.
Garnishes:
Garnish the parathas with chopped coriander leaves or grated cheese.
Pairings:
Serve the parathas with masala chai or lassi.
Suggested side dishes:
Serve the parathas with a side of dal or vegetable curry.
Troubleshooting advice:
- If the dough is too dry, add more water.
- If the paratha is sticking to the tawa, brush it with more oil.
Food safety advice:
- Use fresh ingredients.
- Wash your hands before and after handling food.
Food history:
Ajwain paneer paratha is a popular Indian flatbread that originated in the northern part of India.
Flavor profiles:
The paratha has a spicy and tangy flavor with a hint of ajwain seeds.
Serving suggestions:
Serve the paratha as a breakfast or lunch dish.
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Region: Indian