Thursday, 27 November 2014

DOUBLE DECKER BEET & PANEER PARATHA


DOUBLE DECKER BEET & PANEER PARATHA

INGREDIENTS

DOUGH

Wheat flour
1 cup
Salt
T.T.
Oil
½ tbsp + for basting
FILLING

Beetroot grated                              
1 cup
Ginger garlic paste
1 tsp
Red chilli sauce
1 – 2 tbsp
Paneer / cottage cheese crumbled
½ cup
1 – 2 tbsp

METHOD:

1.       Mix the wheat flour and salt. Using water knead it into a smooth soft dough.

2.       Apply a little oil and knead it into the dough.

3.       Cover and allow the dough to rest for around 30 min.

4.       Take 2 small dough balls and a 3rd a little smaller than that.

5.       Using dry flour roll out like a chapati all the dough balls as thinly as possible without tearing.


6.       Lightly toast the smaller chapati on a griddle on both sides so that it is cooked and well toasted.

7.       This is necessary as this will go in between two chapatis layers along with the filling. If you avoid doing this the middle layer may remain raw and doughy.


8.       Take 1 bigger chapati, apply a little of the ginger garlic paste on it.



9.       Also apply a little chilli sauce. Lightly but evenly sprinkle the beetroot on this.


10.   Now keep the smaller toasted chapati over the beetroot.


11.   On this apply some ginger garlic paste, and then apply the mint and coriander chutney.


12.   Sprinkle crumbled paneer over this.


13.   Finally cover this layer with the remaining chapati. Seal all the edges with moist hands so that they stick to each other.

14.   Lightly roll on top with the rolling pin to evenly distribute the filling inside without it coming out from the edges.

15.   Roast on a griddle on both sides till nicely browned. Apply oil on both sides while roasting, I prefer ghee though.


16.   Remove when done, cut into 4 pieces and serve hot.




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