CHEESE ANDA PARATHA
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Description
How to makeCHEESE ANDA PARATHA?How to cookCHEESE ANDA PARATHA?Learn the recipeCHEESE ANDA PARATHAby vahchef.For all recipes visit vahrehvah.comMAKE A DOUGH USING FLOUR,CUMIN POWDER,WATER AND OIL.IN A BOWL ALSO ADD SOME FINELY CHOPPED CORIANDER .BREAK THE EGG ADD ALL THE PASTE,OREGANO,SALT,RED CHILLI PWD AND CHEDDAR CHEESE AND CORIANDER AND GARAM MASALA MIX ALL TOGETHER.MAKE ROUNDELS OF THE DOUGH AND ROLL THEM IN CHAPPATI SHAPE AND APPLY BUTTER ON IT DUST SOME FLOUR ON TOP OF THE BUTTER,GIVE A FOLD TO MAKE IT LOOK RECTANGLE IN SHAPE(ONE END OF THE CHAPATI GIVE HALF FOLD AND OTHER END OVER LAPPING THE FIRST FOLD).APPLY BUTTER WHEN FOLDED AND SPRINKLE FLOUR.SIMILARLY AGAIN GIVE FOLD TO THE RECTANGLE FROM THE TOP AND BOTTOM END NOW IT WILL RESEMBLE LIKE A SQUARE.NOW ROLL IN A SQUARE SHAPE WITH ROLLING PIN.COOK PARATHA ON GRIDDLE WITH BUTTER.NOW WHEN COOKING THERE YOU WILL SEE A POCKET COMING UP FROM THE PARATHA OPEN THE OPENING AND FILL IN THE EGG MIXTURE AND CLOSE THE POCKET,COOK IT TILL THE MIXTURE COOKS AND SIMULTANEOUSLY KEEP ON TURNING THE PARATHA CAREFULLY,ONCE COOKED ADD SOME BUTTER ON IT AND SPRINKLE SOME GARAM MASALA AND SERVE WITH SAUCE OR MINT CHUTNEY.
Ingredients
- → CHEDDAR CHEESE(GRATED) 20 Grams.
- → GREEN CHILLI PASTE 1 Teaspoons.
- → RED CHILLI PWD 1 Teaspoons.
- → SALT To Taste.
- → OREGANO To Taste.
- → GINGER GARLIC PASTE 1 Teaspoons.
- → EGGS 6 Numbers.
- → ONIONS PASTE 2 Tablespoons.
- → FOR EGG STUFFING 5 .
- → OIL 1 Teaspoons.
- → CUMIN POWDER AND ALSO HALF TSP OF SEEDS 2 Teaspoons.
- → WATER .
- → FLOUR 250 Grams.
- → FOR THE DOUGH(LITTLE SOFT) 5 Numbers.
- → FRESH FINELY CHOPPED CORIANDER 1 Tablespoons.
- → GARAM MASALA 2 Pinch.
- → FOR COOKING THE PARATHA 4 .
- → BUTTER 50 Grams.
- → CHAT MASALA (TO SPRINKLE ON THE COOKED PARATHA) 1 Teaspoons.
Directions
MAKE A DOUGH USING FLOUR,CUMIN POWDER,WATER AND OIL.IN A BOWL ALSO ADD SOME FINELY CHOPPED CORIANDER .BREAK THE EGG ADD ALL THE PASTE,OREGANO,SALT,RED CHILLI PWD AND CHEDDAR CHEESE AND CORIANDER AND GARAM MASALA MIX ALL TOGETHER.MAKE ROUNDELS OF THE DOUGH AND ROLL THEM IN CHAPPATI SHAPE AND APPLY BUTTER ON IT DUST SOME FLOUR ON TOP OF THE BUTTER,GIVE A FOLD TO MAKE IT LOOK RECTANGLE IN SHAPE(ONE END OF THE CHAPATI GIVE HALF FOLD AND OTHER END OVER LAPPING THE FIRST FOLD).APPLY BUTTER WHEN FOLDED AND SPRINKLE FLOUR.SIMILARLY AGAIN GIVE FOLD TO THE RECTANGLE FROM THE TOP AND BOTTOM END NOW IT WILL RESEMBLE LIKE A SQUARE.NOW ROLL IN A SQUARE SHAPE WITH ROLLING PIN.COOK PARATHA ON GRIDDLE WITH BUTTER.NOW WHEN COOKING THERE YOU WILL SEE A POCKET COMING UP FROM THE PARATHA OPEN THE OPENING AND FILL IN THE EGG MIXTURE AND CLOSE THE POCKET,COOK IT TILL THE MIXTURE COOKS AND SIMULTANEOUSLY KEEP ON TURNING THE PARATHA CAREFULLY,ONCE COOKED ADD SOME BUTTER ON IT AND SPRINKLE SOME GARAM MASALA AND SERVE WITH SAUCE OR MINT CHUTNEY.