Fresh Chenna Parantha

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Ingredients list for Fresh Chenna Parantha

• 1 litre Milk (full cream)
• 1½ cups + for dusting Whole wheat flour (atta)
• 1 tablespoon Lemon juice
• to taste Salt
• ½ teaspoon Dried mango powder
• 1-2 Green chillies finely chopped
• 1 teaspoon Chaat masala
• 1 small Onion finely chopped
• ½ teaspoon garlic
• ½ teaspoon ginger
• for cooking Desi ghee

Method

1. Heat milk in a deep non-stick pan and bring to a boil. Add lemon juice and mix well to curdle. Strain through a muslin cloth to separate the chhena and whey. Reserve the whey.
2. Place the muslin cloth with the chhena into a bowl with ice cold water. Squeeze out the water.
3. Transfer the fresh chhena into a bowl and crumble. Add salt, dried mango powder, green chilli, chaat masala, onion, garlic and ginger and mix well.
4. Take flour in a bowl. Add reserved whey as required and knead into a soft dough.
5. Divide the dough into equal portions and shape them into balls. Flatten them, dust with flour and roll out into medium size discs.
6. Place a portion of chhena mixture onto a disc, cover with another disc and pinch the sides to seal. Dust with some more flour and roll out into a parantha. Similarly make remaining paranthas.
7. Heat a non-stick tawa. Place a parantha on it and roast the underside lightly. Flip and roast the other side lightly. Flip again, apply some ghee on top and cook till both sides are evenly done, pressing the sides.
8. Cut into wedges and serve hot.

Nutrition Info