Stuffed Indian flatbread with fenugreek and paneer

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Roti, parantha, traditional Indian flatbread, call it whatever you like, it’s a staple, basic food in any Indian household. Generally, it’s just simple whole wheat flour and water kneaded into a dough, and cooked on a hot tava or griddle. Add oil or ghee while cooking it, it turns into a delicious paratha. And stuff it with potatoes, cauliflower, paneer, radish, spices, it transforms into a stuffed paratha or flatbread. For dinner tonight, my creation is a mix of all three…

Whole wheat flour, nutrition amaranth flour and a bit of chickpea flour or besan, provides the necessary fiber. I did roast the amaranth and chickpea flour a bit, just to bring out the nutty flavours.  Some chopped fenugreek leaves and paneer, for some added protein. Ajwain or carom seeds are a wonderful spice which aid in digestion and stomach ailments. And a bit of other spices and condiments to compliment the flavours. I used minimal oil, thus it’s not entirely a parantha, kept it on the lighter side. Rolling out the dough, is always a daunting task, but trust me, it doesn’t have to be a perfect circle. Jagged edges give it that rustic look 🙂

Delicious, hearty and nutritious, a palate pleaser, these rustic methi and paneer paranthas are 🙂

Makes 12-14 rotis or flatbreads

Ingredients :

Whole wheat flour – 2 1/2 cups

Amaranth flour – 1 cup

Chickpea flour or besan – 1/4 cup

Fresh fenugreek leaves or methi, finely chopped – 1 cup

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Grated paneer – 1 cup

serrano chile or jalapeño, minced – 1 tsp. De-seed for less heat.

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Yoghurt – 1 tbsp.

Turmeric powder – 1/2 tsp.

Red chile powder – 1/2 tsp.

Carom seeds or ajwain – 1/2 tsp.

White sesame seeds – 1/2 tsp.

Salt, a pinch

Warm water, to make dough

Canola oil -1/4 to 1/2 cup

Roast the amaranth flour and chickpea flour on low heat for 8-10 minutes. Keep aside to cool.

Mix together whole wheat, chickpea and amaranth flour.

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Add the chopped fenugreek leaves and the remaining ingredients, along with a tablespoon of oil.

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Do not add water. Mix well. Slowly add the warm water, and bring together to a dough. Keep adding little water and kneading to warm a form dough, not to soft or very firm, just in between. Let it rest for 20 mins.

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Divide the dough into small, golf sized ball. I use my tradition Indian chakla-belan (wooden rolling pin and round board) to roll out the dough into round flatbreads or rotis. Spread a little floor on the board to avoid the dough from sticking, when rolling it out.

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Roll out the balls, into say around 6 inch disks. Trust me it’s ok, if they don’t turn out perfectly round 🙂 Jagged edges give it a more rustic look!

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Heat a tava or griddle on medium high heat. A cast iron pan would work well too.

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Place a roti on it and cook on each side till golden to deep golden brown. Add a little oil on each side while frying. Remember to switch on the exhaust fan or open your windows, can get smoky!

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Serve hot. Enjoy eating it with yoghurt, Indian style pickles, any kind of curry or Indian stir fry or subzi, or just simply plain.

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