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Main Ingredients | Wheat flour, Oil |
Cuisine | Italian |
Course | Snacks and Starters |
Prep Time | 16-20 minutes |
Cook time | 11-15 minutes |
Serve | 4 |
Taste | Mild |
Level of Cooking | Medium |
Others | Veg |
Ingredients list for Italian Paneer Paranthas
- 3 cups Wheat flour
- 2 tablespoons Oil
- to taste Salt
- 1/2 litre Milk
- a pinch Citric acid
- 2 teaspoons Red chilli flakes
- 2 teaspoons Oregano
- 1 teaspoon Black pepper powder
Method
- 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.
- Boil the milk with citric acid till paneer is formed. Strain the mixture and press to remove excess water from the paneer.
- 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.
- 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.
- Heat sufficient oil on a non-stick tawa. Shallow fry paranthas until evenly done from both sides. Serve hot with tomato ketchup.
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