Paneer Bhurji with Parantha

Ingredients 

• 400 grams paneer (cottage cheese)
• 2 cups whole wheat flour (atta)
• Ghee as required
• Salt to taste
• 4 teaspoons oil
• 1 large onion
• 1 large tomato
• 2 green chillies
• 10-12 coriander sprigs
• 1 teaspoon cumin seeds
• 1/2 teaspoon turmeric powder
• 1/4 teaspoon red chilli powder
• 1/2 teaspoon paneer masala
• Lemon wedge to serve

Method

1. Take whole wheat flour in a large bowl, add 2 tsps ghee and salt andmix well. Add sufficient water, mix and knead to semi-soft dough. Drizzle 1 tsp oil and knead again. Cover with a damp muslin cloth and set aside for 10 minutes.
2. Peel and finely chop onion. Finely chop tomato, green chillies and coriander sprigs. .
3. Divide the dough into equal portions and shape them into balls. Roll out each ball into a small roti, spread 1 tsp ghee and fold into half and again into half to make a triangle.
4. Grate cottage cheese into a bowl.
5. Heat remaining oil in a non-stick pan, add cumin seeds and let them change colour. Add green chillies and onion. Sauté till onion turns translucent.
6. Add tomato and mix well. Add salt, mix and cook for 1-2 minutes.
7. Add turmeric powder and red chilli powder, mix well and saute for 1-2 minutes.
8. Add grated cottage cheese, paneer masala and coriander leaves, mix well and cook for 1-2 minutes.
9. Heat a non-stick tawa.
10. Roll out each dough triangle into a parantha.
11. Place each parantha on it and cook for a minute. Flip and apply some ghee on it. Flip again and apply ghee on the other side too. Continue to cook, turning sides, till both sides are evenly done.
12. For each portion, keep some paneer bhruji on one side of a serving plate, place a couple of paranthe by its side and serve hot with garnished with a lemon wedge.