Paneer Paratha

 

Punjab and parathas are synonymous and including one flatbread from the region made sense when I am posting flatbread recipes from India this week. However paneer parathas was not on my mind  when I planned a Punjabi bread to be posted this week. These  parathas accidentally happened when our refrigerator suddenly decided to not work any more in April, during the height of the pandemic. 

Milk was a precious commodity then. I ordered grocery online during the initial months of pandemic but later we restricted our shopping to once a month. We depended on frozen food and the milk powder we ordered in bulk, when we ran out of milk and fresh produce in between these trips. I relied on only frozen spinach, carrots and potatoes for more than a month and I had to think really hard to come up with variety using those three vegetables. Now my husband who is the designated shopper of the family makes two quick stops per month to pick up grocery and milk. Other than that no one else is leaving the home. During such situation, allowing 3 gallons of milk (more than 10 liters) to go waste seemed like a colossal mistake and I prepared a batch of yogurt and plenty of paneer with that milk. The paneer went into a curry preparation, these parathas and a big batch of this halwa. 

Paneer paratha is a wheat flour based bread that is stuffed with paneer. Paneer is the popular and only cheese of India, which is prepared by curdling milk. The soft, non melting cheese is used in the preparation of a variety of curries that are widely popular and are usually served with Indian breads. These paneer parathas are commonly served as breakfast in Punjabi homes and are absolutely delicious with the soft paneer stuffed inside. 

I have used fresh, homemade paneer but if using frozen paneer, thaw it in the microwave if needed and crumble with your hands. Add the seasonings according to taste or one can add spices of their own choice. I sometimes add green chillies and sometimes I leave it out and just use red chili powder alone. Garam masala is an optional ingredient as well. I make them spicier if not preparing any side dishes and serve them with yogurt and a pickle. I keep the stuffing milder if I am planning to serve them with side dishes as I have done here. 

Ingredients for parathas: (Yield - 6 to 7 parathas)

1 and 1/4 cups atta / wheat flour
1/4 tsp. salt
Water (I used about 1/2 cup + 2 tbsp.)
1 tsp. oil
Ghee / Oil to toast parathas
Ingredients for stuffing:
1 and 1/2 cups of crumbled paneer

Salt to taste
Chili powder to taste

1 tsp. cumin powder

Garam masala to taste (optional)
1 tsp. grated ginger

1 tsp. grated / finely chopped green chilis (optional)
A handful of cilantro / coriander leaves, finely minced

Directions to prepare the paratha dough:
* Combine flour and salt in a mixing bowl or a wide plate. Add water to the dough and knead into a soft, pliable dough. Don't add all the water to the flour at once. Start with 1/2 cup and go on adding as needed. If accidentally more water was added then it can be fixed by just adding some extra flour and then kneading.

(The dough should not be sticky since it would be hard to roll later. I used a standard American cup to measure both dry ingredients and the water.)

* Next knead the oil into dough for about 30 seconds, cover the dough and leave it aside for a couple of hours. (I don't usually knead the dough as the resting period will allow the gluten to develop and yield soft rotis. One can knead the dough and make the rotis immediately as well but I prefer resting the dough.

* After the resting period, the rotis can be immediately made or the dough can be stored in a box with tight filling lid and refrigerated for about two days. When you want to use the dough, remove it from the refrigerator and just zap it in the microwave for 30 - 60 seconds, depending upon the quantity of the dough. However remember to cover the dough while microwaving. Otherwise the dough will dry up.

How to prepare the stuffing:
* Add everything mentioned under "stuffing' list to a bowl and mix to combine. Divide the mixture into 6 (or 7) portions and shape them into balls. Keep them aside.

Rolling the parathas:
* Divide the dough into about 6 (or 7 if smaller rotis) portions and roll them smoothly between your palms to shape them into balls.
* Work with one dough ball at a time and keep the rest covered. 

* Roll a dough ball into 3 - 4 inch disc and place one stuffing portion at the center of the disc, leaving the edges free. 

* Bring the edges together so that there are no gaps and the stuffing is inside intact. Gently roll it between your palms into a ball.

* Press it into a disc and roll it gently into a 5 to 6 inch thin circle, dusting with flour if necessary. 

* Repeat the steps of paratha making with the remaining dough. (If a newbie to paratha making, rolling out a few and then start frying them will be easier. Or one can roll and do the frying simultaneously.)

Frying the parathas:

* Heat iron griddle or a shallow, non stick pan and place the rolled out paratha.

 * Toast it until bubbles start to appear over the surface, about 30 seconds and then flip. Cook for about 10 seconds more and pour 1/4 tsp. ghee / oil over and around the edges of the paratha. (I usually dab the surface of the paratha with the back of an oily spoon.

* Press the paratha all over gently with a spatula. Cook until the   brown spots appear on the bottom side and then flip. Cook until the other side have brown spots as well. (Each paratha takes around 50 to 60 seconds to toast.)

* Repeat the steps of rolling and toasting the parathas with the remaining dough balls and the stuffing. 

* Serve them hot with a curry of your choice or just with yogurt and a spicy pickle if they are made spicier. 

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Aloo Matar

Aloo matar falls under those North Indian style simple, basic  curries which can be served along with rotis / pooris / tortillas. This tempting curry uses the most humble vegetables found in any kitchen and very easy for a novice to try. One will end up with a lip smacking curry by combining the wholesome, filling potatoes, fresh peas and tart tomatoes along with garam masala, the signature spice mix of the region. The use of cumin seeds and cilantro further accentuates the North Indian style cooking, which is quite apart from the cuisine of South where mustard seeds and curry leaves are greatly cherished.

Ingredients needed:
2 potatoes - (about 3 cups after peeling and chopping into cubes)
1 onion - (about 1 cup chopped onion)
3 tomatoes - (2 cups chopped)
Fresh / frozen green peas - 1 cup
Salt - 1.5 tsp
Chili powder - 1 tsp
Garam masala - 1/2 tsp
Oil - 2 tbsp
Cumin seeds - 1 tsp
Turmeric powder - 1/8 tsp
Minced cilantro for garnish (optional)

The cooking part:
* Heat oil in a deep pan or kadai and add cumin seeds. When they sizzle and turn a few shades darker, add the turmeric powder and onion. Fry it on low flame. Add tomatoes and green peas when onion turns translucent. Then keep frying till the tomatoes turn into a mush. 
* Meanwhile, to speed up the process cook potatoes in a microwave adding water. They need to be tender still holding their shape and not mushy after cooking. (Or you can add potatoes along with tomatoes and cook adding water.)
* Then add the cooked potatoes, salt, chili powder, garam masala to the onion tomato mixture. Check the taste and add the spices if needed. At this point, a little quantity of water can be added, if gravy is preferred. Let it simmer for about five minutes and then turn off the stove. Garnish with cilantro and serve with rotis.

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