- 100g paneer
- 2-3 rashers of bacon, cooked and sliced
- 1 tsp salt
- 1 or 2 chillies, finely chopped
- ½ tsp carom seeds
- 1 tsp garam masala
- 1 tsp red chilli powder
- 1cm piece of ginger, grated
- Handful fresh coriander leaves, chopped
- 1 tsp dried fenugreek leaves
- 500g atta, whole meal flour
- 1 tsp butter/ghee
- Grate or grind the paneer and place in a bowl.
- Cook the bacon and slice into thin strips. Add to the bowl with all the spices and mix together to combine all the flavours. This should give you enough stuffing for at least 5 paranta.
Making the Parantha
- Make the roti dough and make two dough balls. Put some dry flour (atta) on a plate for dusting.
- Roll out each ball of dough so you have 2 thick discs (roti) approx 10cm in diameter, dusting when required to stop them sticking.
- Take one ball of stuffing and put it on one of the rotis and press it down to spread it out a little.
- Place the second roti on top of the first one and squeeze the edges together to seal in the stuffing.
- Flour the stuffed Parantha and begin to roll out again. Carefully flip over when required - be gentle as you want the stuffing to stay inside. Roll out to about 15-20cm in diameter.
Cooking the Parantha
- Place the parantha flat on the heated thava and leave to cook for a few seconds. (The thava needs to be on a medium heat - if too hot the Parantha will burn.) You will see the colour of the Parantha darken after about 20 seconds.
- Carefully turn it over. Smear butter on the top while the second side is cooking. It should begin to puff up after a few seconds. Turn it over again (there will be a lot of steam).
- Butter the second side and leave it to cook for a few seconds then turn it over again. The parantha should be a golden brown colour with small brown spots.
- Remove from the tava and place on some kitchen roll. The bread should be nicely crisp with lovely soft spiced potatoes inside.
I love to have these with some spiced avocado yoghurt, some hot mango pickle and a sweet cup on hot chai.....good times!