Onion and Cheese Parantha with Tangy Tomato Veggie

A little crunchy on the outside with onions and melting cheese filling. You do not need anything else to savour your taste buds. Paranthas served with pickle and curd is a standard breakfast in all Indian households. This is possibly the most fulfilling meal.

And, who wants to eat plain Paranthas when there can be number of variations!! This is the best part of Paranthas. You can pretty-much add anything (corns, capsicum, cottage cheese, leftover vegetables) to make it more exciting. This cheese stuffing is to die for – My mum stopped me from tasting it over and over again!!

Paranthas are typical Indian delicacy, with truly Italian flavors. They can be eaten for breakfast or for lunch. One of the comfort foods – on weekends, you can enjoy them as brunch and when accompanied with a side vegetable dish, some pickle and plain curd or raita, these Paranthas a complete meal in itself.

This tangy tomato veggie has been my favorite for years!! And with this Parantha, it tastes delectable. For more homely meals try my Rajma recipe here!!

Ingredients:

For dough (Makes 10 Paranthas)

1 ½ cup Wheat flour

½ cup Gram flour

½ cup finely chopped cilantro

½ tsp. salt (or as per taste)

½ tsp. red chilli powder

1 tbsp. Oil/Ghee

Warm Water to knead

For Stuffing

2 big onions, finely chopped

1/4th cup crumbled cottage cheese (paneer)

½ cup grated cheese Red chili powder – 3/4 tsp

1 tsp. ginger garlic green chilli paste

½ tsp. black pepper powder

1 tsp. salt (or as per taste)

For the Tangy Tomato Veggie

2 big tomatoes

1 tsp. oil

1 tsp. cumin seeds

1 tsp. mustard seeds

1 tsp. salt (or as per taste)

1 tsp. coriander powder

1 tsp. red chilli powder

½ cup water

Method:

Mix all the ingredients for the dough and knead into dough (it should be neither too soft nor too hard). Let it rest for half an hour and divide it into 10 equal sized balls. In a bowl, mix all the ingredients for the stuffing (except for salt – it has to be added just before rolling out the Paranthas).

Meanwhile prepare the Tangy Tomato Veggie: Wash the tomatoes and cut each tomato into 8 pieces. Heat oil in a small pan and add the cumin seeds and mustard seeds. When they splutter, add in the chopped tomato, the coriander powder, red chili powder and salt. Let tomatoes soften a little over medium-low heat for 6 to 7 minutes and add water. Cover the pan with lid and let it simmer for another 5 minutes. Turn the heat off.

Add salt to the stuffing and mix it once. Now, roll out the dough ball and dust some flour, place the stuffing in middle and then seal from all side working with your palms. Dust some more flour over the rolling board. Now with the help of rolling-pin, gently start making rounds.

Place the rolled Parantha over hot iron skillet/tava (make sure that the iron skillet/tava is properly heated before-hand; otherwise Paranthas don’t turn out crisp and cooked evenly) and then cook evenly from both sides on medium heat. While cooking adding the oil or ghee to the surface and edges, press a little all over, move it and turn over. Continue till it becomes golden brown in color all over on both the sides.

Follow the same process for remaining dough balls. Serve hot with the Tangy Tomato Veggie, green chutney and curd.

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