A favourite with the vegetarians, paneer made from milk is quite common, especially paneer recipes are quite popular in the Indian subcontinent. You can make it fresh, chhena – an another version or just use the ones that are readily available in the market to prepare everything from simple snacks, curries, sabzis, mithais, desserts and the likes. An ingredient that can be relished in the raw form too – try serving it as a starter just sprinkled with a little chaat masala, black salt and chilli powder. So here is the recipe:
- Paneer (cottage cheese) crumbled 1 cup
- Whole wheat flour (atta) 2 cups + for dusting
- Beetroot juice ¾ cup
- Salt to taste
- Ginger-green chilli paste ¼ teaspoon
- Carom seeds (ajwain) ½ teaspoon
- coriander leaves fresh chopped 3 teaspoons
- Ghee 3 teaspoons + for basting
- Onion chopped 1 medium
- Green chillies chopped 2
- Ginger grated ½ teaspoon
- Chaat masala 1 teaspoon + for sprinkling
- Coriander powder ½ teaspoon
- Red chilli powder 1 teaspoon
- Garam masala powder ½ teaspoon
- Put flour, salt, ginger-green chilli paste, carom seeds, 1 teaspoon coriander leaves qne2 teaspoons ghee in a bowl and mix well.
- Add beetroot puree and mix. Add sufficient water and knead into semi-soft dough. Add 1 teaspoon ghee and knead again. Cover dough with cling wrap and set aside for 5-10 minutes.
- Put cottage cheese, onion, green chilli, ginger, chaat masala, coriander powder, red chilli powder, garam masala powder, remaining coriander leaves and salt in another bowl and mix well.
- Divide dough into equal portions and shape into balls. Flatten the balls a little and place a spoonful of cottage cheese mixture in the center, bring in the sides to enclose the mixture and seal. Shape again into balls. Dust them with a little dry flour and roll out into paranthas.
- Heat a non-stick tawa. Place the paranthas, one by one, on it and cook turning sides and basting with ghee till both sides are evenly done.
- Cut into squares, sprinkle chaat masala on top and serve hot.