Picture 1
Picture 2
Ingredients:
For Stuffing
- Grated Paneer - 1 cup
- Chopped green chillies - 1 tblspn
- Pepper crushed - 1 tspn
- Chopped coriander leaves - 1 tblspn
- Salt - to taste
For making dough
- Wheat flour - 2 cups (my cup measures 240ml)
- Besan flour - 2 tblspn
- Chopped methi - 1/2 cup
- Ajwain or omam - 1/2 tspn
- White til seeds ( ellu ) - 1 tspn
- Turmeric powder - a pinch
- Chilli powder - 1/2 to 1 tspn
- Dhania powder - 1/2 tspn
- Ghee - 1 tspn
- Salt - to tate
- Water - for making dough
Other ingredients:
Oil - for shallow frying
Method:
- In a bowl take all the ingredients given under for making dough except water , mix them well, moisture in the methi leaves and ghee is there so carefull in adding water, springle water at a time and make soft chappathi dough
- keep this dough for 20mins by closing it with a lid or clean cloth
- Take a bowl add all the ingredients given under Stuffing and mix them well
- Make small balls from the stuff mixture and keep it ready
- Heat tawa, take small amount of dough, make cup like shape and stuff the paneer mixture ball inside close it nicely and make chappathi by pressing slowly with a chappathi roller as in Picture 1
- Put it in the tawa, after small brown spot comes on both sides apply oil or ghee and cook both side
- Another method is for beginners, take small amount of chappathi dough and make round chappathi
- Stuff the paneer mixture in one side and close it with another side and seal the opening by pressing it (like somasi) as in Picture 2
- Put it in the tawa, apply oil or ghee and cook both side
- Serve the tasty paneer stuffed methi theplas with a plain curd, masala curd or a pickle as side dish
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