Guest Author - vandana trivedi

Ingredients:

Whole Wheat Flour (atta) 2 cups
1 cup paneer crumbs
4-5 green chillies finely chopped(optional)
1 onion finely chopped
1 tbsp. coriander finely chopped
1 tsp. mint leaves finely chopped
salt to taste
Ghee or melted butter 2 tbsp for applying on the dough
ghee or oil to shallow fry

Method:

Sieve flour with half a teaspoon of salt. Mix with three-fourth cup of water
gradually and knead to make a rather tight dough. Cover with a damp cloth
and keep aside for fifteen minutes.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. Make a swissroll. Refrigerate for 15 minutes. This will make layers in paratha.
To make the stuffing Mix all other ingredients. Divide dough into four equal portions and make balls. Take a ball, roll it to make a thick round shape. Spread some filling.
Make a tight swissroll. Twist to a spiral. Now roll this to a tortilla like shape. Heat a griddle, place parantha on it and cook on medium heat for three
minutes. Turn it and pour half a tablespoon of oil or butter, spread it on
parantha and shallow fry over low heat. Turn it and again pour half a tablespoon of oil or butter on other side. Cook on low heat till golden brown.
Serve hot with plain yogurt, any kind of raita or pickles.