• 1 cup(apprx.150 gm) shredded paneer
• 2-3 tbs finely chopped cranberries
• 1 tbs finely chopped coriander
• 1 tbs finely chopped green chillies
• 1 tbs finely chopped spring onions
• Salt as per taste
• 1 spoon Oil
• 1.5 cup Wheat flour
To Make Paratha Stuffing
Take a mixing bowl, add 1 cup(apprx.150 gm) shredded paneer.
Add 2-3 tbs finely chopped cranberries
Add 1 tbs finely chopped coriander
Add 1 tbs finely chopped green chillies
Add 1 tbs finely chopped spring onions
Add salt as per taste and mix it well
To Make Paratha Dough
Add wheat flour
Add salt as per taste
Add a spoonful of oil
Add water in it, kneed the dough well with hands
Apply some oil on it and rest the dough for half an hour.
(Add some cumin seeds in stuffing and dough as well – optional)
Further roll out few balls from the prepared dough
Take a ball, place it on a flat surface, flatten it further with the help of rolling pin.
Add good amount of stuffing in the middle of the roti, cover it with the corners of roti and keep rolling it by applying some dry flour. (Flatten it from center to corners)
Now heat up the pan, place paratha on it and dry roast it from both the sides.
Add 1 tsp oil on it and cook until it gets golden-brown colour from both the sides. (Make more parathas following the same procedure)
And then enjoy your Appetizing Cranberry Paneer Paratha with spicy coriander, pudina chutney and fried green chillies.
About Meghna Kamadar:
Chef Meghna was born in a business class family in Ahmedabad & started supporting her family at the age of 18 and started her career in banking. After a decade she decided to quit her job and ventured into the culinary world. Chef Meghna decided to re-invent her career, to get out of the standard mould of a woman in late 30s & begin caring for – her body, her looks, her desire and her dreams. Rest as they say is history!