The Paneer Parantha

Best paneer is not from the market, it is from the kitchen. Prepare by curdling the boiling milk (with vinegar). Draining the liquid, squeezing through a thin cloth and pressing with some weight.

If you do not know the process, experiment a little. You can not go wrong, no-one till date has gone wrong.

Now you have paneer, think about all the other stuff you like, ajwain (carom, Bishop’s weed), salt, red chillies, onion. Add them to the crumbled paneer. Use this stuff as a filling. May use cilantro for visuals and aroma. Up-to you. Green chilly, same remark applies.

Whole wheat dough, take a ball, and use the filling. Lift the sides and cover itself. Roll a nice flat circular chapati out of this.IMG_20150924_170412 IMG_20150924_173557 IMG_20150924_173606 IMG_20150924_173619

Place this on the hot griddle, bake one side, flip over, bake on the other side. NOW….only now paste a little oil on this side. Flip over, repeat the oil application. Keep a spatula to press the parantha (after oil application, chapati becomes parantha).

If pressed properly, on the right places, and the gods in heaven benign, it may even puff up. Even if it does not, it is delicious to look at and heavenly to eat.

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