Paneer Paratha

For the Dough:

• 2 cups Aazol’s Low Gluten Khapli Atta
• 1/2 teaspoon salt
• 3/4 cup water (adjust as required)

For the Filling:

• 1 cup paneer, grated
• 1 small onion, finely chopped
• 2 green chillies, finely chopped
• 2 tablespoons coriander leaves, chopped
• 1/2 teaspoon salt (adjust to taste)
• 1/2 teaspoon garam masala
• 1/2 teaspoon red chilli powder
• 1/2 teaspoon chaat masala

For Cooking:

• Aazol’s Pure Gharwala Ghee

Method:

1. Prepare the Dough:

Combine Aazol’s Low Gluten Khapli Atta and salt in a mixing bowl.

Gradually add water while kneading until a soft, pliable dough forms.

Cover with a damp cloth and let it rest for 20 minutes

2. Prepare the Filling:

In a bowl, mix grated paneer with chopped onions, green chillies, and coriander leaves.

Add salt, garam masala, red chilli powder, and chaat masala.

Mix thoroughly to combine all ingredients evenly.

3. Assemble the Paratha:

Divide the dough into equal-sized balls.

Roll out one ball into a small disc, about 4 inches in diameter.

Place a generous portion of the paneer filling in the centre.

Bring the edges of the dough together to seal the filling, forming a stuffed ball.

4. Roll Out the Paratha:

Flatten the stuffed dough gently with your fingers and then roll it out into a circle of about 6-7 inches. Handle gently to avoid tearing.

5. Cook the Paratha:

Heat a tawa or skillet over medium heat.

Place the rolled paratha on the hot tawa and cook until small bubbles appear. Flip it.

Spread Aazol’s Pure Gharwala Ghee on the cooked side and flip again.

Apply ghee on the other side, press gently, and cook until both sides are golden brown and crisp.

6. Serve Hot:

Serve the hot Paneer Parathas with yoghurt, pickle, or a dollop of Aazol’s Pure Gharwala Ghee for an authentic finish.

This Paneer Paratha is a delightful combination of nutrition and taste, made extra special with the natural goodness of Aazol’s Low Gluten Khapli Atta!