I learnt this recipe from Asha, the girl who helps me with cooking at home. 🙂 Asha helps in 3 other households with cooking and often shares recipes for innovative dishes she learns. Inhabitants of one other home she works at seem to be as much of foodies as we are and this recipe comes from that home.
This recipe uses a lot of ingredients (I could not believe that we added fresh roasted papad) and I was not sure how it would taste. Asha, however, cajoled me into trying it once and boy am I not glad that she did!
This version of paneer paratha is absolutely delicious; minty and spicy and surprisingly, not heavy on the stomach at all.
Serves: 4
Time: 45 Minutes
Ingredients for the Filling
- Paneer – 200 gms
- Cabbage – 100 gms
- Capsicum – 1 Small
- Cucumber – 1 Small
- Fresh Mint Leaves – A Handful
- Fresh Coriander Leaves – A Handful
- Green Chillies – 3 or 4
- Ginger – 1″
- Frankie Masala – 1 tsp (Alternative, Garam Masala)
- Amchur – 1 tsp
- Udad Papad – 3 Large
- Salt to Taste
Ingredients for the Paratha
- Wheat Flour – 2 Cups
- Salt – 1/2 tsp
- Water – As required
- Oil – 1 tsp
Other Ingredients
- Ghee or Oil for the cooking parathas
- Wheat Flour for rolling the parathas
Method to Make the Filling
- Peel and chop the cucumber into very fine pieces. Do not grate the cucumber because that will make the filling watery.
- Chop the cabbage and capsicum into really fine pieces.
- Break up the paneer into crumbs.
- Chop the mint and coriander into fine pieces.
- Grind the green chillies and ginger into a coarse paste.
- Mix the cabbage, cucumber, capsicum, paneer, ginger-chilli paste, amchur, frankie masala, mint, coriander, and salt.
- Just before making the parathas,roasttheudadpapad.
- Roast the udad papad.
- Crush the roasted the udad papad into fine pieces.
- Add to the paratha.
Method to Make Paratha Dough
- Add salt to the wheat flour.
- Add a little water at a time and knead into a firm dough.
- When the dough is ready, add the oil and knead for 1-2 minutes.
- Cover with a damp cotton cloth and set aside for 10 minutes.
Method to Make the Paratha
- Divide the dough into 8 equal portions.
- Divide the filling into 8 equal portions.
- Roll each portion of the dough into a ball.
- Using a dusted surface, roll the dough into a 4″ circle.
- Place one portion of filling in the centre of the circle.
- Fold the dough over the filling and roll into a ball.
- Using a dusted surface, roll the dough ball into a 6″ circle.
- Set aside the paratha on a plate.
- Repeat steps 4 to 8 to make the other parathas.
Method to Cook the Parathas
- Heat a tava or a girdle.
- Add about 1/4 tsp of oil or ghee and spread evenly.
- Place one paratha on the tava.
- Cook over medium heat for 2-3 minutes till the side touching the tava starts to develop brown spots.
- Flip the paratha over.
- Drizzle a few drops of oil or ghee along the edges.
- Cook over medium heat for 2-3 minutes till the side touching the tava starts to develop brown spots.
- Repeat steps 3 to 7 for cook the other parathas.
- Serve hot with some chilled yogurt.
Tips
- Don’t be intimidated by the length of the recipe. The result is absolutely worth it.
- Use ghee while cooking the parathas. It adds another level of oomph to the paratha. 🙂
- Don’t add the papads till just before you are ready to cook the parathas. Otherwise, the papad bits become soggy.
Nice twist Aruna 🙂 Will try it soon…
Using papad in prathas sounds interesting Aruna. ….They look super soft….
Hey Aruna,
Yummy parathas. Never tried Papad in paratha. Surely going to try it.
Ha! That is very clever, must try it some time!!
wow!! sounds yummy – and how interesting 🙂
I definitely never tried it this way… Although I love paneer parathas 🙂 Co-incidence.. I posted how to make paneer n u posted how to use it 🙂
So you know what to do with all that paneer. 🙂
Exactlyyy… Wil make paratha this weekend 🙂
🙂 🙂
This sounds so delicious! Mouthwatering!
Papas in paratha is awesome idea:)
I can’t believe it. What an interesting parantha! Sounds very intriguinibg to me. So many textures and flavors going on :).
That was made me hesitate, Sonal. I don’t like mish-mash of tastes. However, I am glad asha talked me into this one. :’)
🙂
Wow aruna..papad in parathas..thats new to me!Bookmarking!
The crunch of the papad and soft textured paneer, heavenly combo!!! Thanks for the interesting twist.( reminds me of the unique family recipe of bikaneri Bhujiya parathas!)
Oooooo do tell. Is the recipe on your blog?
No not as yet but soon, fried bhujiya is not so healthy so I am still thinking whether to post it or not.
Ahhhh ok
Papad in parathas… wow. I would have never thought of it. Very nice recipe.
Good one 🙂
Papad in paratha is really innovative. will definitely try. 🙂
Hmm, I wonder how this tastes. I bet it must be really good. 🙂 Thanks for bringing these to FF table. 🙂 Have a lovely FF24!
interesting idea.
I am never intimidated by the length of a recipe…I love a challenge! Thanks so much for sharing at Fiesta Friday! 🙂
😀 😀
What?? Papad in a paratha??? Oooh I gotta try this out! Does the papad still remain crunchy in the paratha, Aruna?
Hi Aruna I am one of the co-hosts for Fiesta Friday this week – you are so welcome with your thali full (you have brought enough haven’t you?!) of these parathas! I have to say that this is such an interesting recipe. Not only because of the addition of crispy, crunchy papad but the other filling ingredients also seem unusual, like the cucumber for instance. I have yet to make paratha – I am so intimidated by my memories of what my Motima would produce but I feel like I really need to get over that!! Once I master the basics, I will be round to try your recipe – it is so intriguing. And how lovely that the lady who helps you with the food has so many foodie clients and that you all influence each other because of her – I just love that! Happy Fiesta Friday!
Asha was so happy when I showed her that the post was credited to her. That made me really happy. 🙂
Aw, how lovely that you made her so happy! And she made us so happy too by getting you to try this and share it with us!
That’s definitely quite a twist! Would love to try that.
Lovely post! I have never heard of paratha, but after reading this, I know that they are something that I would certainly love to try someday! Delicious. <3
This looks absolutely delicious, Aruna. The mint and coriander in the filling itself would lend it a delightful flavor. And then the papad pieces – that’s definitely interesting. Will have to surely give this a try soon! thanks for bringing this to Fiesta Friday where the partying never ends! 🙂
Thank you for bringing this paratha recipe to Fiesta Friday. For those of us who have our tried and true paratha recipes as well as those who are new to this delicious bread it is inviting indeed with all those flavours and the addition of crisp bits of papad. I can see the guests are already commenting on the originality of this recipe in true Fiesta Friday style.
I’m making kabab today/Saturday for lunch. I would love to have these yummy paratha to go with it!
These sound great!
Arreh wah! What a nice twist to the paratha. Never thought it would be adding pappads. Interesting. 🙂
Hey Sadia, long time no see….. 🙂
I have some fresh paneer. Maybe this would be a good use for it this time. It looks great, almost healthy! Happy Fiesta Friday.
This is a very interesting recipe and papad is stealing the show! :). Whenever you post something new like this I want to try it! This shows that blog ideas come from every unexpected place. Keep listening!
yahoo finally i found a food crazy like me…i tired it, n it tastes superbly yummy
thanks stay connected with
this recipe sounds very interesting and I will certainly give it a try. I am assuming that you add the cooked papad pieces to the paratha filling and then roll out the parathas like you would make stuffed parathas?
Absolutely, just as you described!