Kerala Parotta | Layered parratha | Southindian paratta

Serves – 3
Ingredients:

• All Purpose Flour – 2 Cups
• Water – as required to make soft but stiff dough
• Oil – 1/4 Cup
• Baking Soda – 1/4 tsp
• Salt – 3/4 tsp or to taste

Method :

• Into a mixing bowl, add all purpose flour, 2 tsp  oil, salt, baking soda.
• Mix well and gradually add water to make stiff but smooth dough. Add few drops of oil and smear all through the dough and rest for 1/2 hr.
• Knead the dough once and again cover to rest for 10 mins.
• Now divide the dough into 2 inch diameter round dumplings, or choose your own size.
• Grease the dumplings with few drops of oil and cover to rest for 10 mins atleast.
• Roll one dumpling at a time on the greased counter top with the greased rolling pin.
• Roll them as thin as you can. Then further stretch the roti by lifting and pulling the roti. Once properly stretched, stick it to the rolling surface just to make sure it doesn’t shrink back.
• Stretch the roti all all the sides.
• Add 1 tsp of oil at the center and spread it evenly.
• Lift one end of the roti and start making pleats and join the both ends by shaping into a spiral dumpling.
• Keep this spiral dumpling ready covered all the time.
• Repeat this process of rolling and shaping into spirals with all the dumplings and keep them covered.
• Cover and rest the spiral dumplings for 10 mins atleast.
• Again start rolling them, this time into 5 inch diameter circles, take care while rolling not to disturb the layers.
• Do not use dry flour for rolling.
• For Frying, heat the skillet, it should be very hot, add few drops of oil first and add the rolled out parotta.
• Fry for 40 secs on one side or till you see light brown spots, then add few drops of oil and flip the parotta so that it cooks evenly on the other side.
• Cook the parottas till you see golden color spots on both the sides.
• Roll all the spirals dumplings the same way and fry them.
• After frying few of them stack and crush the parottas between your palms, to let all the layers pop out nicely.
• repeat the process with all the dumplins. Serve Parottas with curry of your choice.

Cabbage Paneer Parathas (Cottage Cheese Stuffed Flat Bread) | Healthy Paratha Recipe

Paneer Dhaniya paratha, the only spices added were salt and black pepper. Extremely addictive and filling.

Ingredients

Ingredients for dough 
• 2 cups whole wheat flour
• 1/2 teaspoon salt
• 1 teaspoon oil
Ingredients for paneer paratha stuffing
• 1 cup homemade paneer, crumbled 
• 1 teaspoon roasted cumin powder
• 2 green chillies, finely chopped
• 1 small onion, finely chopped
• 1 cup cabbage, finely chopped
• a small bunch of finely chopped coriander leaves
• salt to taste

Directions for Cabbage Paneer Parathas (Cottage Cheese Stuffed Flat Bread)

1. To begin making the Paneer Paratha Recipe, we will first need to make the dough for the parathas. In a large bowl add in 2 cups of whole wheat flour and some salt. Use your fingers and stir in the salt into the flour.
2. Add water a little at a time and knead to make soft, pliable dough. Knead dough for a couple of minutes until the dough is smooth and elastic. Use the fold press and knead motion to make the dough smooth.
3. Next we will add a teaspoon of oil to coat the dough and knead little more. You want a dough that will be soft smooth and not sticky.
4. Next we will divide the dough into 14 to 16 equal portions. Cover the dough and allow the dough to rest until you the filling ready.
5. While the dough is resting, lets prepare the filling for the parathas. I am going to be using homemade paneer as it makes the parathas softer, but you can use store bought paneer as well.
6. In a large bowl; add in the homemade paneer. Use your fingers or a fork and begin to crumble the cottage cheese. 
7. Next add in 1 large chopped onion, finely chopped cabbage, lots of chopped coriander, the more you add the more flavor you get. Then add in the finely chopped green chillies, a large teaspoon of cumin powder, and finally some salt. Combine all the ingredients well.
8. Divide the filling into 10 to 12 equal portions. This process of dividing and keeping the portions of dough and filling ready, helps you gauge the number of parathas you can make and if you need more or less of the filling.
9. Take a paratha dough portion dust it in flour and flatten it on the rolling board by pressing it down. Roll the dough out into approximately 3 inch diameter circles dusting with flour in between to prevent the dough from sticking to the surface. Place this rolled dough to the side.
10. Take another dough portion, dust it with flour again and roll into approximately 3 inch diameter circle.
11. Now place the a portion of the filling onto the circle and spread it evenly around. Next, take the other rolled portion of the dough and place it over the filling.
12. Press and fold the edges so that the filling does not come out while cooking the paratha. Once sealed press down the paneer paratha with your palms to release any air pockets. And give it a gentle roll with the pin to even it out. Proceed the same way with the remaining paratha dough and filling portions.
13. Now we will get into the final steps of cooking a paneer paratha, preheat a skillet on medium heat and place the filled dough.
14. Allow it to cook on medium heat for about 30 to 45 seconds and flip over. Add this stage add a teaspoon of ghee or oil and spread it around the paneer paratha.
15. Flip again, so the oiled side can cook on the skillet. Spread a little more ghee and keep pressing the paneer parathas while on the skillet to cook the paratha evenly from inside out.
16. Do the flipping over process a couple of times until both sides get cooked, browned and crisp evenly. Make sure you cook on medium heat as it allows the parathas to get a crisp on the outside and yet soft texture.
17. Once the paneer paratha is cooked transfer to a plate. Continue to the remaining dough portions the same way.
18. Serve the Stuffed Paneer Paratha Recipe along with a Raita and Strawberry Chutney. You can pack them for your kids lunch box or take them as a travel snack. It is filling and nutritious.  Do give feedback in the comments below.