Paneer Stuffed Paratha with Curd and Cucumber Salad

Ingredients

• Whole-wheat flour 80 g
• Paneer 70 g crumbled
• Onion 20 g finely chopped
• Green chilli 5 g minced
• Coriander leaves 5 g
• Oil/ghee 8 g for cooking
• Plain curd 100 g
• Cucumber 100 g sliced
• Lemon juice 5 ml
• Salt and spices 3 g total

Preparation

1. Knead soft dough with flour, salt and water; rest 10 minutes.
2. Mix crumbled paneer with onion, chilli, coriander and spices.
3. Stuff dough balls with paneer mix and roll into parathas.
4. Cook on tawa with light oil until golden on both sides.
5. Toss cucumber with lemon, salt and coriander for salad.
6. Serve hot paratha with 100 g curd and cucumber salad.