Paneer Parathas with Tamatarwale Aloo and Raitha

I've been thinking of making this for a while but never got around to do it..call me lazy - I don't care.

Finally..this dish saw the light of day! I made this for a Saturday brunch..perfect to relax, enjoy and eat. This does involve a little bit of cooking. And I made paneer from scratch for the parathas. So, that did add a little bit of time and effort - but oh so worth it!

Before I start discussing the parathas - here are the two quick side dishes I prepared for the parathas.

I made Aloo with a tomato based gravy and a mixed raitha. They both go well with all kinds of parathas and are very easy to make.

For the potato subji, just boil about 4 or 5 potatoes and set aside.

Chop up about 3 tomatoes and a couple of green chilli - blend together to a smooth paste.

Add a tbsp of oil to a pan, add some jeera and chopped onions. When the onions are done, mash the cooked potatoes and add them here. Add some haldi, salt and garam masala. Fry for a couple of mins.

 

Add the tomato paste in here and let it cook in medium for a while.

 

And its' done! How easy was that?! Add some chopped coriander on top for flavor.

 

And here's my super quick raitha. Just chop up some tomatoes, onions and cucumbers into small pieces. Add fresh curds and give it a good stir. Add salt and a pinch of red chilli powder to taste. And we are done!

 

An now moving on to the parathas, here is the fresh paneer I made. To look at a complete recipe to make paneer, click here.

Drain the paneer and do not tie it up for long.

You will need to have crumpled paneer like this.

 

For the filling, add a tsp of oil. Add some jeera and then finely chopped onions. I added about 1/2 cup of finely chopped bell peppers too. Then, add the paneer and add salt and a tsp of garam masala for taste.

 

I used the whey from the paneer to make the atta. This does have some nutrition to it and I substituted this instead of water to mix the atta.

 

Make a round chappathi - not too thin.

 

Scoop about 2 tsps of filling inside here.

 

Fold all four sides and roll again.

 

There's the little bundle.

 

Roll it out slowly making sure that the filling does not ooze out.

 

You can see the filling through the chappathi layer.

 

Get all your parathas ready in a row!

 

Fry them both sides on a tawa. When the paratha is almost done, add a few drops of ghee and cook on both sides.

 

There they are...nice and golden!

 

Serve hot with tamatar wale aloo and raitha or with your favorite side dishes!

 

 

A close up shot of the paratha babes!

 

This one's for you!

 

Enjoy. Peace Out!