How to make Paneer and Cheese Parantha-SK Khazana -
Processed cheese enhances and enriches these paneer paranthas
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Cottage cheese (paneer) (पनीर), Processed cheese (प्रोसेस्ड चीज़)
Cuisine : Indian
Course : Snacks and Starters
For more recipes related to Paneer and Cheese Parantha-SK Khazana checkout Cottage Cheese And Parmesan Steak With Papaya Sals, Paneer Bruschetta with Tamarind Chutney, Paneer Frankie-SK Khazana, Paneer Chilli Puffs-SK Khazana . You can also find more Snacks and Starters recipes like Mushroom And Corn Rolls Baked Cheese Cigars Jain Cheese Balls Anzac Biscuits
Paneer and Cheese Parantha-SK Khazana Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 21-25 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Paneer and Cheese Parantha-SK Khazana Recipe
Cottage cheese (paneer) grated 1 cup
Processed cheese grated 1/2 cup
Whole wheat flour (atta) 1 cup + for dusting
Refined flour (maida) 1/2 cup
Salt to taste
Carom seeds (ajwain) 1/4 teaspoon
Ghee 1 teaspoon for basting
Green chillies finely chopped 2
Garam masala powder 1/2 teaspoon
Red chilli powder 1/2 teaspoon
Chaat masala 1/2 teaspoon
Small onion chopped 1
Fresh coriander leaves finely chopped 3 tablespoons
Method
Step 1
Mix together whole-wheat flour, refined flour, salt, carom seeds and ghee in a bowl. Add sufficient water and knead a soft dough.
Step 2
Mix together paneer, cheese, green chillies, garam masala, chilli powder, chaat masala, a pinch of salt, onion and coriander leaves in another bowl.
Step 3
Divide the dough into equal portions, make cavity in each. Fill these cavities with the prepared paneer mixture, bring the edges together and seal. Roll into a ball and flatten slightly
Step 4
Coat each ball with dry flour and roll into paranthas.
Step 5
Heat a non-stick tawa and cook the paranthas, one at a time, flipping and basting with ghee till evenly golden on both sides.
Step 6
Serve hot with pickle and yogurt.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
