| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Swiss |
Bawarch3 |
1 |
servings |
INGREDIENTS
| 1 |
|
Recipe paratha dough; (refer introduction) |
| 1 |
c |
Paneer crumbs |
| 4 |
|
Green chillies finely chopped; (4 to 5) |
| 1 |
|
Onion finely chopped |
| 1 |
tb |
Coriander finely chopped |
| 1 |
ts |
Mint leaves finely chopped |
|
|
Salt to taste |
| 2 |
tb |
Ghee |
|
|
Ghee or oil to shallow fry |
INSTRUCTIONS
Roll dough to a large square.
Spread some ghee all over.
Fold in half. Spread ghee.
Fold in quarter. Spread ghee.
Roll again to full size. Repeat above procedure.
Roll into a tight swissroll. Refrigerate for 15 minutes.
Break off lumps and use as regular paratha dough.
Mix all filling ingredients.
Take a lump of dough.
Roll halfway. Spread some filling.
Make a tight swissroll. Twist to a spiral.
Press roll to full size.
Shallow fry.
Serve hot with any gravy vegetable.
Making time: 1 hour
Makes: 6-7 parathas
Shelflife: Best fresh
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