How to make Italian Paneer Paranthas - Paranthas stuffed with oregano flavoured paneer.
This recipe is contributed by Member Priya Chavan.
Main Ingredients : Wheat flour (गेहूँ का आटा), Milk (दूध)
Cuisine : Indo-Italian
Course : Breads
Italian Paneer Paranthas Recipe Card
The main difference between Italian and Indo Italian dishes is that the dishes which require stuffing, Indian vegetables and masalas replace the authentic Italian ones.
Authentic Italian foods use the typical Italian herbs to flavour but very little chillies. And since we Indians like our food to be spicier, plenty of chilli flakes do the needful.
For more recipes related to Italian Paneer Paranthas checkout Roomali Roti, Matar Ka Parantha, Sweet Roti, Thepla . You can also find more Breads recipes like Soya bean parantha, Bakarkhani, Beetroot Parantha, Tilwali Poori.
Prep Time : 16-20 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Italian Paneer Paranthas Recipe
Wheat flour 3 cup
Milk 1/2 litre
Salt to taste
Oil 2 tablespoons
Citric acid a pinch
Red chilli flakes 2 teaspoon
Oregano 2 teaspoon
Black pepper powder 1 teaspoon
Method
Step 1
In a bowl, combine atta with two tablespoons oil and a pinch of salt. Mix well and knead into a dough using sufficient water. Cover with a damp cloth and set aside.
Step 2
Boil the milk with citric acid till paneer is formed. Strain the mixture and press to remove excess water from the paneer.
Step 3
Saute paneer in a non-stick pan until dry. Add, red chilli flakes, oregano and black pepper powder. Mix well and saute for another minute. Remove from heat and set aside to cool. Add salt and mix well.
Step 4
Divide the dough into equal portions shaped into small balls. Make a dent in the centre of each ball and put a spoonful of the paneer mixture. Make into a ball again and roll out into a parantha.
Step 5
Heat sufficient oil on a non-stick tawa. Shallow fry paranthas until evenly done from both sides. Serve hot with tomato ketchup.
