250g paneer
1/4 tsp red chili powder
1/4 tsp salt
1/4 tsp meat masala
1/4 tsp garam masala
1/2 tsp thyme seeds
2 tsp fresh cilantro
chapati dough
1. Mix.
2. Roll out a double-chapati-sized ball. Put the filling in the center, fold up like a purse/pouch. Flatten and lightly roll out.
3. Cook on dry pan, both sides, then add oil and cook on both sides again.
(another way to make a parantha stuffed with an egg: fold the parantha into quarters and roll out. It'll puff up when you cook it, and you can put a beaten egg inside. Test for doneness by poking with a kinfe.)
Source: Nisha at Taste of India cooking class, McLeod Ganj, India
1/4 tsp red chili powder
1/4 tsp salt
1/4 tsp meat masala
1/4 tsp garam masala
1/2 tsp thyme seeds
2 tsp fresh cilantro
chapati dough
1. Mix.
2. Roll out a double-chapati-sized ball. Put the filling in the center, fold up like a purse/pouch. Flatten and lightly roll out.
3. Cook on dry pan, both sides, then add oil and cook on both sides again.
(another way to make a parantha stuffed with an egg: fold the parantha into quarters and roll out. It'll puff up when you cook it, and you can put a beaten egg inside. Test for doneness by poking with a kinfe.)
Source: Nisha at Taste of India cooking class, McLeod Ganj, India
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