PANEER KA PARATHA||STUFFED CHEESE PARATHA||STUFFED PANEER PARATHA

 PANEER KA PARATHA||STUFFED CHEESE PARATHA||STUFFED PANEER PARATHA

Stuffed cheese paratha is ideal for you if you want soft, delicious flatbreads and gooey, cheesy delight! Kids can enjoy this fluffy, cheesy flatbread for breakfast or as a packed lunch. Cheese is a favorite food of children. To prepare this paratha, use cheddar or mozzarella cheese, or a combination of the two. This is the paratha that I usually have for dinner and lunch. 

Delicious American Lunches Recipes (foodeeslife.blogspot.com)

Side dishes used with stuffed cheese parathas:

The obvious options for pairing a side dish with packed parathas are a tangy raita, a spicy pickle or achar, or perhaps a couple of chutneys.

Achar:

With Achar, the possibilities are endless! Aam ka achar, or mango pickle, is undoubtedly the greatest of all achars, but there are many other options as well. Carrot, garlic, and mixed vegetable achars, for example, all taste fantastic with stuffed cheese parathas.

Chutney:

The flavor of coriander chutney is extremely fresh, and it's really easy to create. To make chutney, simply combine fresh cilantro, green chilies, garlic, and tomato in a blender. For a slightly different taste, add some mint leaves. Tomato, date, and raw mango chutneys can also be used and eaten with stuffed cheese paratha.

Raita:

Stuffed cheese parathas go well with raita! Serve this chilled yogurt dip with parathas for a delightful side dish. There are several types to choose from, including onion, beetroot, and cucumber raitas, as well as a combination of onion and cucumber raita. Raita makes parathas taste better.

RECIPE OF STUFFED CHEESE PARATHA:

INGREDIENTS FOR STUFFED CHEESE PARATHA:

Regarding the dough:

• three cups of flour made from whole wheat.
•  1-3/4 cup water, 
• half a teaspoon of salt, 
• 1 teaspoon carom seeds, and 
• 2 tablespoons divided avocado oil. 

Stuffing with cheese:

• Three cups (12 ounces) of grated mozzarella cheese
• One cup of finely chopped onions.
• One teaspoon of masala chaat
• half a teaspoon of chili powder
• ¼ cup finely chopped cilantro
• One tsp of cumin seeds (jeera)
• two finely chopped green chiles.
• Half tsp of salt, or as required.

Additional components:

• half a cup of frying ghee

METHOD OF STUFFED CHEESE PARATHA:

To form the dough for stuffed cheese paratha:

1. Knead 1 cup of water with wheat flour, salt, carom seeds, and a tablespoon of oil. Once the dough starts to come together into a ball, gradually add the remaining water and knead longer.
2. Once the oil has been absorbed, add the remaining oil to the dough and knead.
3. Should you find the dough sticky, add around 1/4 teaspoon (or more) of wheat flour to the mixture and knead once more to create a less sticky dough. Soft and pliable dough is what's needed.
4. The dough should be covered and left for 15 to 20 minutes.

Prepare the stuffing:

1. Combine the onions, cheese, chaat masala, chili powder, cilantro leaves, jeera, green chilies, and salt in a mixing bowl until everything is well blended. [Note: Avoid making the stuffing ahead of time. Just before you're about to roll the parathas, prepare it. The reason is that the onions will begin to dry out.

Rolling the paratha:

1. Roll the dough into balls by dividing it into twelve equal sections.
2. After flattening the ball, dust it with flour on both sides.
3. Form into a disc with a diameter of about 4 inches.
4. Spoon two to three tablespoons of stuffing into the center. 
5. For fifteen to twenty minutes, cover and leave the dough alone.
6. Seize the edges, fold them into a pleat, and gather them in the middle.
7. To seal them, pinch them together.
8. After flattening the ball, dust it with flour on both sides.
9. Gently roll into a round, flat shape using your rolling pin. To keep the dough from sticking when rolling, dust the foundation with flour.
10. Dust the paratha with flour by putting it in one hand on the palm and then turning it over with the other. Do these three to four more times.

Preparing the stuffed cheese paratha: 

1. Set a frying pan or tawa over medium heat using gas. After the tawa is hot, carefully place paratha on the tawa.
2. After about 20 seconds, flip it over and cook the other side. With the side facing up, add the ghee.
3. After flipping, fry for ten seconds or so. To ensure that the edges cook evenly, push them with a spatula. Add the ghee with the face up now, turn, and cook for a further 10 to 15 seconds.
4. Serve hot with chutney or raita.