On evenings at home, things turn Seinfeldy and everyone loves Raymond. Then I poke my nose into my mother-in-law’s business of cooking who proudly owns a collection of master-class recipes. Although I try to grasp her knack of fine culinary skills, her sumptuous treats outnumber my zealous trials; and my culinary resume has one and only bullet point.
- 5 yrs experience of Vegetable-chopping expertise
In Padma Lakshmi’s voice, she says “Please pack your knives and go”.
Then I saw her grating cottage cheese which we call “Paneer” in India and made beautiful Paneer-stuffed parathas. Parathas are Indian flat breads that are unleavened.
Here’s a picture of the ingredients which she started with..
Yeah, I told her about taking pictures and she immediately arranged it methodically.
Ingredients include: (makes 9 wholesome parathas for 2 adults or 3 adults with other accompaniments)
To make soft dough:
Wheat flour – 1 ½ cup
Plain flour – ½ cup
Oil – 4 Tsp
Salt – to taste
Mix together. 60% water makes the dough incredibly soft.
Ingredients for stuffing:
Grated Paneer – 2 cups
Finely chopped onion – 1 cup
Ginger & Garlic paste – 1 Tsp
Chopped green chillies – 3-4
Amchur powder (dry mango powder) – ½ Tsp
Turmeric powder – ½ Tsp (optional)
Salt – to taste
Mashed potatoes – ½ cup (optional)
Coriander leaves – ½ cup
Garam masala – 1 Tsp
Make soft dough first with the ingredients mentioned above . Cover the bowl with a tea towel. Keep it aside.
Whack out all the ingredients in a large bowl meant for stuffing. Hand mixing brings all perfect.
Make smaller balls of even size.
Take balls of soft dough, drip 2 drops of oil, flatten it a bit just to accommodate the stuffing. Follow the pictures.
Now when it’s done, roll out with the stuffing carefully without pressing. Flour or oil can be added for your convenience. Don’t let the stuffing ooze out. Spoon in oil whenever needed. (she used olive oil which is not Indian).
Choose a pan (like you would do for a pancake); let it heat and simmer down when you are ready to throw in your stuffed parathas. Flip sides and let it sit on the pan till you notice toasted brown spots.
There’s something when you bite, you get flakes of panner embedded in paratha with spicy masala which turns balmy when dipped into yoghurt and again hits a hint of zingy chaat masala.
We ended our dinner with a sweet ladoo.
I’m so close to the fridge to dig in again..O Oh someone is looking at me like an angry bird!
Happy cooking guys!