CHEESY CORIANDER PARATHA HALVES

This was an idea that dawned on me one fine day when there were surprise visitors at my place and I was caught unawares. usually I prefer being well prepared in advance but this situation was something which needed quick thinking. What was available in the fridge was the kneaded chapatti dough and lots of coriander leaves which were just brought. So viola what turned out were these Cheesy Coriander Paratha Halves.

 

I am sure many of you have gone through this predicament which would at times leave you fuming.  So ladies no more fretting, all you need to do is use a little creative imagination for the stuffing and you can make your own innumerable versions of these paratha halves.

 

 

 

 

CHEESY CORIANDER PARATHA HALVES

INGREDIENTS

DOUGH
Wheat flour	1 cup
Salt	A pinch
Oil	1 tbsp
STUFFING
Coriander leaves chopped	2 cups
Cheese cubes	2 – 3 nos
Ginger garlic paste	2 – 3 tbsp
Jeera pdr / cumin pdr	1 tbsp
Red chilli pdr	1 tbsp

 

METHOD:

1.       Make a soft smooth dough mixing the wheat flour and salt with water. Apply oil and knead it in and allow the dough to rest covered for 15 – 20 min.

2.       Divide the dough into egg sized balls.

3.       Roll out each ball into a thin circle like a roti. Use a little flour if required.

 

4.       Apply a thin layer of the ginger garlic paste evenly all over the rolled roti.

 

5.       Now on half the circle arrange some coriander leaves. Leave a small edge to the roti while arranging the leaves.

 

6.       Now all over the roti sprinkle chilli pdr and jeera pdr.

7.       Grate cheese over the coriander leaves.

 

8.       Invert doughy half over the coriander and cheese stuffing to completely encase it in. it will resemble a half moon shape. Do not press down on the surface.

 

9.       Stick the edges together so that the filling does not come out.

 

10.   Delicately pick up the paratha halves and put it on a hot griddle.

 

11.   Dry roast on both sides till dark pink spots appear. If the edges are sealed well the halves will also puff up. Also try and hold the halves upright to cook the turned edge.

 

12.   Apply a little butter on it if desired and serve hot with tomato ketchup.

13.   This can be served as a wholesome breakfast or even for lunch or dinner.

 

14.   Change around the filling as per your creativity and imagination. There’s absolutely no scope for error.

15.   There is no extra salt added in the stuffing as the dough has salt and so does the cheese.

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