Pocket Paratha

Name: Pocket Paratha
Total time: 1200 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 cup Wheat flour; 2 tbsp flour; 2 tbsp Semolina; 2 tbsp Cooking oil; Salt to taste; 1/4 tbsp Red chilli powder; 1/4 btsp Turmeric powder; 2 tbsp Chopped coriander leaves; Water for kneading dough as required; 1tbsp Cooking oil; 1/2 tbsp Cumin seeds; 100 g paneer; 1 onion; 1 tbsp sp chopped coriander leaves; Salt to taste; 1/4 tbsp Turmeric powder; 1/4 tbsp Red chilli powder; 1/4 tbsp Garam masala

Aruna Thapar @Arunathapar27

New Delhi

Tea-Time Treats
Paneer Pocket Paratha is a healthy evening snack. Paneer Pocket Paratha is a yummy and kid-friendly dish. A simple and wholesome meal.

Aruna Thapar @Arunathapar27

New Delhi

Tea-Time Treats
Paneer Pocket Paratha is a healthy evening snack. Paneer Pocket Paratha is a yummy and kid-friendly dish. A simple and wholesome meal.

Saved

Ingredients

20 minutes

4 servings

For kneading dough:
1 cupWheat flour
2 tbspflour
2 tbspSemolina
2 tbspCooking oil
Salt to taste
1/4 tbspRed chilli powder
1/4 btspTurmeric powder
2 tbspChopped coriander leaves
Water for kneading dough as required
Stuffing:
1tbspCooking oil
1/2 tbspCumin seeds
100 gpaneer
1onion
1 tbspsp chopped coriander leaves
Salt to taste
1/4 tbspTurmeric powder
1/4 tbspRed chilli powder
1/4 tbspGaram masala

Saved

Steps

20 minutes

1

Add wheat flour, gram flour and semolina in a mixing bowl. Add salt, Turmeric, red chilli powder and chopped coriander leaves and knead the dough. Cover it and keep aside for 15 minutes.
2

Heat 1 tbsp butter. Add cumin seeds and when cumin seeds splutter add chopped onion and ginger garlic paste. Saute till onion turn translucent.
3

Add salt, red chili and turmeric powder and mix well. Now add crumbled paneer and mix well.
4

Add chopped coriander leaves and gram masala and mix. Stuffing is ready. Let it cool.
5

Now heat a griddle. Knead dough again. Take a portion of dough and roll it round like a chapati. Keep a filling of prepared stuffing and spread it like a square. Now fold it in a rectangular shape by bringing its corners in centre.
6

Roll it again. Place it on griddle and roast till golden. Fry from both sides.
7

Serve hot with butter or green chilli pickle.