serves
4-6
prep
10 minutes
difficulty
Easy
serves
4-6
people
preparation
10
minutes
difficulty
Easy
level
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On The Table In 30 Minutes
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Watch The Full Episode Here
G
Ingredients
- 500 g atta (wholemeal wheat flour) plus extra for dusting
- 1-2 tsp oil
- 200 ml water
- salt
- ghee, for frying
- yoghurt, to serve
- softened butter, to serve
Stuffing
- 300 g paneer, grated
- 1 Thai green chilli, finely diced
- ¼ tsp red chilli powder
- ¼ tsp Indian black salt
- ½ tsp toasted cumin seeds
- 2 sprigs coriander, finely chopped
- 2 sprigs mint finely, chopped
- 2-3 spring onions, finely chopped
Cooking time: 5 minutes per paratha
Instructions
- In a large mixing bowl, make a soft dough by combining the atta with 1 tsp oil, salt and water.
- In a separate large mixing bowl, mix all the ingredients for the stuffing.
- Take some dough and make a ball (a little smaller than a tennis ball), roll the ball to make a small disk approximately 15 cm in diameter, stuff the paneer filling in the dough and seal it like a dumpling.
- On a floured surface, roll the paratha, not too thin, approximately 5 mm thick.
- Heat up a large frying pan and drop the paratha on it, cook for 30 seconds on one side then flip the paratha and cook on the other side with ghee for another 2- 4 minutes.
- Remove from pan and top with softened butter. Serve with yoghurt.
Photography by Kitti Gould.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
On The Table In 30 Minutes
