MALAI PARANTHAS

In Delhi, parathas are sometimes called paranthas. A soft and tasty parantha which everyone will love and ask for more!!!

©Deepa Sekhar
©Deepa Sekhar

INGREDIENTS

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

METHOD

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.

CHEF’S TIPS

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.

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