Indian flatbread paratha with herbs and cheese
5 servings
60 minutes
Indian flatbread paratha with greens and cheese is a refined dish of North Indian cuisine that captivates with its rich flavor and aroma. The paratha, soaked in ghee, is crispy on the outside and tender on the inside. The filling of paneer, Adyghe cheese, fresh cilantro, and spices adds brightness and richness to it, making each flatbread a true gastronomic delight. This dish is perfect for breakfast or a cozy family dinner. In India, paratha is traditionally served with yogurt, chutney or melted butter to enhance its flavor. This recipe incorporates traditional Indian culinary techniques to create a harmony of textures and aromas that leaves unforgettable impressions.
1
Melt 2 tablespoons of butter in a steam bath. Mix it in a deep container with flour, thoroughly rubbing it with your hands until the flour becomes crumbly.
- Ghee (clarified butter): 4 tablespoons
- Whole grain (wholemeal) flour: 500 g
2
Dissolve salt in a glass of warm water and gradually pour the water into the flour to knead the dough. The dough should be soft and not stick to your hands. Cover the dough with a towel, place it in a warm place, and leave it for about half an hour.
- Sea salt: 2 teaspoons
3
While the dough rises, finely chop the greens, grate the paneer, and mix the grated cheese, greens, and spices.
- Fresh cilantro (coriander): 1 bunch
- Paneer: 150 g
- Adyghe cheese: 200 g
- Ground black pepper: 0.4 teaspoon
- Asafoetida (hing): 0.4 teaspoon
4
Divide the risen dough into about ten parts. Roll each part into a ball and flatten it into a thin tortilla on a surface dusted with flour.
- Whole grain (wholemeal) flour: 500 g
5
Place the filling of paneer, greens, and spices in the center of the flatbread. Pinch the edges of the flatbread and roll it out again into a not very thin flatbread. Do the same with the remaining flatbreads.
6
Place a thick-bottomed pan on high heat and melt some oil in it (not too much oil). Place the flatbreads in it one by one and fry on both sides until golden brown.
- Ghee (clarified butter): 4 tablespoons
