Parathas de maíz y queso paneer

Ingredientes

• 2 cups wheat flour
• 3/4 cup water
• 1/2 tsp salt
• 2 tbsp oil
• 1/4 tsp turmeric powder
• 2 cups corn kernels
• 1 1/2 cup grated paneer
• 1/2 cup fresh coriander (finely chopped)
• 1/2 cup onion (finely chopped)
• 1 tsp ginger paste
• 1 tsp chilli paste
• 1/4 tsp turmeric powder
• 2 tbsp oil
• 1 tsp cumin seeds
• 1/4 tsp asafoetida
• 1 tsp salt
• 1 tsp sugar
• 1/2 tsp garam masala
• 1 tbsp lemon juice
• 1 tbsp kasuri methi
• some flour for dusting
• 1/3 cup oil

Preparación

1. 1

   --- PREPARATION OF THE DOUGH ---

2. 2

   Mix the flour, salt and turmeric powder together.

3. 3

   Add oil Rub into the flour.

4. 4

   Add water and form a soft dough.

5. 5

   Cover and leave it aside for at least half an hour.

6. 6

   --- PREPARATION OF THE FILLING ---

7. 7

   Process the corn kernels into a coarse texture using your food processor.

8. 8

   Grate the paneer.

9. 9

   Heat oil in a pan over medium heat.

10. 10

    When it is hot, add the cumin seeds and asafoetida.

11. 11

    Add chopped onion.

12. 12

    Stir fry till it is soft and appears light pink in colour.

13. 13

    Add ginger and chilli. Stir fry for one minute.

14. 14

    Add the corn, turmeric powder and salt. Cover the pan.

15. 15

    Reduce the heat to low and cook the corn till it is done. This will take about 3-5 minutes.

16. 16

    Stir in between so that the corn does not burn and stick to the bottom of the pan.

17. 17

    Add paneer, chopped coriander, sugar, lemon juice, garam masala, kasuri methi.

18. 18

    Mix well. Allow the mixture to cool down completely.

19. 19

    Roughly divide it into 8 portions.

20. 20

    If there is any leftover, you can use it to fill sandwiches.

21. 21

    --- PREPARATION OF THE PARATHA ---

22. 22

    Divide the dough into 8 parts.

23. 23

    Heat a frying pan or tava over low heat.

24. 24

    Roll out one part using extra flour into a thin chappati 6-7 inches in diameter.

25. 25

    Place one portion of the filling in the middle.

26. 26

    Spread out with a spoon into a rectangle in the middle part only.

27. 27

    Now bring the two upper parts of the rolled dough and fold over the filling. It forms a peak.

28. 28

    Take the bottom flap of dough and cover the filling. You should have a rough triangle shaped paratha.

29. 29

    Make sure the dough flaps are on top of each other as that way the filling gets sealed in.

30. 30

    Dust with a bit of flour and gently roll over the triangle to make the paratha a little more bigger.

31. 31

    Place the filled paratha onto the hot tava or frying pan.

32. 32

    Cook it till light brown specks appear on the underside part.

33. 33

    Flip it over. Cook till light brown specks appear.

34. 34

    Smear about 1 tsp oil over the paratha and flip it over. Cook till it becomes crispy.

35. 35

    Smear 1 tsp oil on the upper part and flip the paratha.

36. 36

    Cook till it becomes crispy and golden in colour

37. 37

    Repeat the above steps with the remaining dough and filling.

38. 38

    Serve hot corn paneer parathas with your favourite pickle, chutney, raita or plain yogurt.