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07 December 2012,22:18 by
Ponmathi Srilekha.S

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Preparation Time :
30 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Filling: Crumble paneer with your fingers gently in a mixing bowl, add in all the paneer filling ingredients and mix well. Taste and adjust seasoning with salt and chilli.
  • Put the flour in a bowl and make a well in the centre. Slowly mix in enough water to make a soft but dry dough.
  • Knead well at least for about 20-30 minutes or until the dough is fairly elastic and forms into a ball.
  • Keep the dough covered with a damp tea towel. Divide the dough into equal size balls and knead again to get a smooth tight ball.
  • Flatten slightly and dip both sides with the flour. Roll out into a disc.
  • Mound a spoonful of the filling in the centre. Gather the edges of the paratha and bring them up and pleat them over the filling to form a parcel.
  • Seal the paratha. Dip it in flour, flatten it a little, and gently roll it using a rolling pin. Make the remaining parathas.
  • Heat a griddle and place one paratha on to the hot surface. Cook the paratha for about 1-2 minutes or until the underside has a few brown spots.
  • Turn over and spread little oil over the surface of the paratha. Repeat it on the other side or until cooked on both the sides.
  • Repeat with the remaining dough. Serve with Raita.


  • 150 grams wholemeal flour
  • 150 grams plain flour, sifted, plus extra for rolling and dusting
  • 100 ml water
  • 2 tablespoon Cooking oil

For Stuffing

  • 220 grams Paneer
  • 1 Onion finely chopped
  • 1-2 Green chillies chopped
  • Garam masala powder - 1 teaspoon
  • Roasted Cumin powder - 1 teaspoon
  • Red chilli powder and salt, to taste
  • Few coriander leaves, chopped

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