It would be awesome if I actually added peas to my Easy Peasy Aloo Paneer Paratha. I wish I had thought of the ironic jokes I could have made before I rolled them. Oh well. I’m sure these would be delicious with peas too! I served my paratha with Crispy Tindora and Sweetcorn Curry which are not traditionally served together but the combination does work! There are a few different parts to this recipe but you can make the filling ahead of time and keep it in the fridge until you’re ready to roll! Do try making your own paratha, they are simple and scrummy- the only rule is that you have to use ghee (or margarine) to shallow fry them… Because it’s the law!
Easy Peasy Aloo Paneer Paratha (makes around 18 paratha)
Ingredients for the stuffing
3 medium potatoes, boiled and mashed
1 large onion, minced (really finely)
4 cloves garlic, minced
2 tbsp ginger, minced
½ cup finely chopped coriander
1 green chilli, minced (more or less if you prefer)
Juice from 1 lemon
1 ¼ cup grated paneer
1 tsp garam masala
2 tbsp sunflower oil
1 tbsp cumin seeds
1 tsp cumin seed powder
1 tsp coriander seed powder
½ cup sour cream (this enriches the mixture and helps to bind it)
Salt to taste
Method to cook the stuffing
1. Heat the oil in a wok or large non-stick pan and add the cumin seeds, onion, ginger, garlic and chilli. Cook until the oil separates from the onion mixture.
2. Add the paneer, mashed potatoes, lemon juice, cumin seed powder, coriander seed powder, sour cream, coriander and salt. Cook until it comes away from the sides of the pan. Leave to cool.
Ingredients for the dough
4 ¼ cups chapatti flour, plus extra for rolling (I used medium but the brand had put a little too much brown flour in it for my liking, although this results in healthier paratha)
¾ cup sunflower oil
2 tsp salt
2 cloves garlic, crushed
2 cups boiling water
AND ghee, oil or margarine to fry the paratha (don’t use butter because it will burn)
Method to roll
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