Tomato and paneer paratha
An easy to make paratha (not stuffed), full of flavours.
Ingredients
- 3 ripe, medium sized tomatoes, chopped
- 4 cloves of garlic, chopped
- 1 inch piece of ginger, chopped
- 1 small onion, chopped
- 4½ cups plain whole wheat flour (atta) + extra for rolling
- ½ tsp turmeric powder
- 1 tbsp cumin powder
- 1 tsp cumin seeds
- 1½ tsp garam masala powder
- ½ tsp chilli powder (more or less)
- 1 tbsp salt
- 150 gms paneer, grated
- 2 tbsp sunflower / vegetable oil
- ⅔ cup water
To cook
- non stick cooking spray or a little sunflower / vegetable oil to grease the pan
Instructions
- Blend together the tomatoes, ginger, garlic and onion in a food processor with the water.
- In a bowl, mix together the rest of the ingredients.
- Tip in the tomato mix into the flour mix and knead well to form a ball of dough.
- Cover the bowl with plastic wrap and let the dough rest for at least half an hour.
- Divide the dough into 16 equal portions, and slightly flatten them. Roll the balls in the extra flour.
- Roll out each ball into discs of about 6 inches in diameter. I rolled and made the parathas simultaneously. While one was on the pan, I rolled the other, switching when necessary.
- Grease a griddle ( I used non stick spray) and place a rolled out disc onto it. Cook over medium heat for 10-11 seconds. Turn over and repeat. Turn and cook again on each side for 4-5 seconds or till dark brown spots appear. Repeat for all the other balls of dough.
- Stack them, one atop the other and wrap with foil, if using later.
- Serve hot with dal or vegetarian /non vegetarian curries, or just with some yogurt / pickle.