A chapti (whole-wheat roti) stuffed with paneer (farmers cheese) enriched with Indian spices.
whole-wheat pastry flour
or chapati flour
more if needed
pressed farmers cheese (similar to ricotta that has been well drained and pressed)
|½||teaspoon||Chaat Powder (Masala)|
pan roasted, ground
green chili peppers
to taste, minced
ghee (clarified butter)
as needed for cooking
chickpea (garbanzo) flour
or wheat flour for rolling
Add the flour, ¼ teaspoon of salt, water and 1 tablespoon of vegetable oil into a food processor.
Process until a dough ball forms.
Take out the ball and knead for a minute or two until smooth and elastic. The dough should end up fairly soft, add a tablespoon or two of water and work it into the dough if needed. Cover and let rest for 15 minutes.
Finely grate the paneer using a hand grater or food processor.
Roast cumin seeds in a small skillet over medium heat until aromatic. Let cook and grind in a pestle and mortar (or spice grinder).
In a medium bowl add the grated paneer.
Even sprinkle over the paneer the chaat masala, roasted cumin, minced green chiles, salt to taste (about ½ teaspoon), cayenne pepper.
Toss gently to distribute the spices throughout the paneer without forming a paste. Set aside.
Divide the dough into 8 equal portions and form into small discs.
Press each disc into the chick pea flour (use regular flour if you don't have chick pea flour) to prevent the dough from sticking to the rolling pin.
Roll out the disc to about ¼ inch thickness (a few millimeters).
Place one eighth of the paneer mixture in the center of the disc.
Gather up the edges and seal into a pouch shape as if you are making dumplings. The dough should completely encapsulate the filling. Set aside to rest for at least 5 minutes.
Repeat with the remaining dough and filling to make 8 dumpling style pouches.
Heat a cast iron skillet over medium heat until quite hot.
Lightly coat each "dumpling" with some chick pea flour.
Place each pouch on the rolling surface with the sealed side up.
Roll out flat so the filling is inside and the dough encapsulates the filling.
Place the paratha in the hot cast iron skillet and dry fry for several minutes until bubbles start to form on top.
Flip and cook on the other side pressing down any areas that puff up. Coat the top with some of the clarified butter (ghee) or a bit of oil or cooking spray and spread evenly.
Turn over and repeat on the other side. Pressing down with a spatula until golden brown.
Flip and repeat on the newly oiled side and cook until golden brown. All the while pressing down and puffed up areas with your spatula.
Repeat with the remaining parathas.
Serve with yogurt or a tomato or mango chutney. Great as an appetizer for a Indian style meal.