Zainab Khanam
- 2 cups whole wheat flour - Water as needed - A pinch of salt
- 200 g paneer, crumbled - 1 small onion, finely chopped - 1 small tomato, finely chopped - 1 green chili, finely chopped - 1/2 tsp turmeric powder - 1/2 tsp red chili powder - 1/2 tsp garam masala - Salt to taste - 1 tsp oil or ghee - Fresh coriander leaves, chopped
Mix whole wheat flour and salt in a bowl. Gradually add water and knead into a soft dough. Cover and set aside.
1. Heat oil or ghee in a pan. 2. Sauté onions until translucent, then add tomatoes and spices. 3. Add crumbled paneer and cook for 2-3 minutes. 4. Garnish with coriander leaves and let it cool.
1. Divide the dough into equal portions. 2. Roll out each portion into a small disc. 3. Place a spoonful of paneer bhurji in the center. 4. Seal the edges and gently roll into a flat paratha.
1. Heat a tawa or skillet. 2. Cook the paratha on both sides, applying ghee or oil, until golden brown.
Pair Paneer Bhurji Paratha with: - Mint chutney - Yogurt (dahi) - Pickle of your choice