For the dough
- Annapoorna Wheat Flour – 1 cup
- Carom (Ajwain) seeds – 1 tsp
- Annapoorna Natural Ghee – 1 Tbsp
- Salt as per taste
Blend in a grinder for the Mint Sauce
- Mint leaves – 1/4 cup
- Lemon juice – 1/2 tsp
- Annapoorna Cumin Seeds – 1/2 tsp
- Green Chilies- 2
- Water – as required
For the stuffing
- Crumbled fresh Paneer ( Cottage Cheese)- 150 gm
- Roasted Annapoorna Cumin Powder – 1 tsp
- Annapoorna Coriander Powder – 1 tsp
- Annapoorna Fennel Seeds – 1 tsp
- Annapoorna Red Chilli Powder – 1 tsp
- Annapoorna Turmeric Powder – 1/2 tsp
- Annapoorna Black Pepper Powder -1 tsp
- Chaat masala- 1 tsp
- Salt to taste
Misc.
- Annapoorna Whole Wheat Flour for rolling
- Annapoorna Natural Ghee for frying
For the dough
- Combine the ingredients along with mint sauce in a deep bowl.
- Mix them well.
- Knead into a semi-stiff dough, using enough water.
- Cover and keep aside for at least 10-15 minutes.
For the stuffing
- Grate the paneer (cottage cheese) or if using homemade paneer, just crumble it with hand.
- Add all the spices to it, mix well to form a dough without adding any water.
- Divide the stuffing into five equal parts
- Make balls of dough
- Press the dough into a circle, place the stuffing inside it and then seal the edges to cover the entire stuffing.
- Press the stuffed dough with hand slightly.
- Use whole wheat flour to dust and flatten the dough slowly.
- Fry both sides of the flattened paratha in a pan, adding little ghee.
- Repeat the same for all the parathas.
- Serve the parathas with fresh curd and pickle.
