Aloo Paneer Laccha Paratha | Stuffed Laccha Paratha

Ingredients

• 1 cup Mashed Boiled Potatoes
• 1/2 cup Grated Paneer
• 1 Medium Onion Finely Chopped
• 1 Green Chilli Finely Chopped
• 1/2 tbsp Kashmiri Red Chilli Powder
• 1/2 tsp Tandoori Masala Powder/Garam Masala Powder (recipe in notes)
• 1/4 cup Finely Chopped Coriander Leaves
• Salt as needed
• 1.5 cups Whole Wheat Flour
• Salt as needed
• Water as needed
• 1 tsp Oil
• Butter/Oil as needed

Instructions

1. 1

   In a mixing bowl add whole wheat flour, salt as needed. Mix well. Add water little by little and knead it into a soft pliable dough. Knead the dough with the palm of your hand for 5-6 mins gently until it is soft. Add a few drops of oil on top and let it rest covered for 5-15 mins.

2. 2

   Divide the dough into 4 large balls, equally sized. Roll the balls of dough between your palms to make it even and smooth.

3. 3

   To prepare the stuffing, in a mixing bowl add 1 cup boiled mashed potatoes, 1/2 cup grated paneer, 1 medium onion finely chopped, 1/4 cup finely chopped coriander leaves, 1 green chilli finely chopped, 1/2 tbsp Kashmiri red chilli powder, 1/2 tsp tandoori masala powder, salt as needed.

4. 4

   Mix everything well together.

5. 5

   To make paratha, roll a ball of dough as thin as possible. Dust additional flour as needed. Now apply 1/2 tsp oil all over the roti.

6. 6

   Generously top it with the prepared stuffing, place it as evenly as possible.

7. 7

   Starting at the center, make a cut towards the edge of the roti.

8. 8

   Start rolling the paratha from the cut into a cone, as tightly as possible without spilling the stuffing.

9. 9

   Tightly seal the edges of the cone.

10. 10

    Now press it between your palms and flatten it revealing the layers.

11. 11

    Dust it in extra flour to prevent the stuffing from sticking to the rolling pin.

12. 12

    Roll it into a paratha of 2-3mm thickness.

13. 13

    Meanwhile heat a cast iron pan/tawa for cooking the paratha. Place the paratha and cook on low flame.

14. 14

    Drizzle few drops of oil/butter and cook on both sides until deep golden brown spots develop. Remove from heat. Repeat this with other parathas.

15. 15

    Serve hot with dhaniya pudina chutney or pickle and curd.