In Delhi, parathas are sometimes called paranthas. A soft and tasty parantha which everyone will love and ask for more!!!
Wheat flour – 1 cup
Maida – 1/2 cup
Crumbled paneer – 1/4 cup
Coarsely powdered black pepper – 1 teaspoon
Whole jeera(Cumin seeds) – 1 teaspoon
Salt to taste
Sunflower oil – Sufficient to cook the paranthas
GRIND TO A PASTE
Green chillies – 2
Finely chopped spring onion greens – 1/2 cup
Finely chopped coriander leaves – 1/4 cup
Milk cream (Malai)- 3 Tablespoons
Take a big plate. Sift wheat flour, maida and salt. Make a well in the centre. Add the crumbled paneer, pepper powder, jeera and the blended paste. Mix well. In case the dough is hard, sprinkle very little water and mix to a roti dough. Cover and keep aside for 20 minutes for the flavours to gel well.
Make small, slightly thick paranthas and shallow fry on a tawa with oil to a golden colour.
Serve hot with thick curds (dahi) and a pickle of your choice.
Instead of milk cream, fresh cream can also be used.
Wrap paranthas in a cotton towel to keep it soft.
Ghee or ghee mixed with oil can be used to enhance the taste.
When warming in a microwave oven, wrap the paranthas in a cotton cloth.
Heat a pan. Add the sunflower oil. Season whole jeera. When jeera splatters, first fry the small onions on low flame till golden. Add the ground paste, cover with lid and fry till raw smell goes. Add all the veggies one by one – green peas, baby potatoes, sprouts and baby corn. Add salt to taste and sugar. In case the gravy is too thick, add 1/4 cup of water and mix well. Let it simmer for 5 mins on a low flame.
Garnish with chopped green coriander leaves, kasoori methi and fresh cream. Serve hot with paranthas, phulkas, puri and pulao.
Do not over cook the vegetables. A little crunch adds on taste.