I love food…almost all food. But then there are always a few that are first among equals. Paneer, is more like first among the firsts. I have never really met a piece of paneer I did not fall in love with.

But if I had to pick one from my many paneer loves, it has to be my paneer paratha. It is low sodium, low carb, low-fat, loaded with veggies and smothered in paneer.

It is an extremely inclusive and forgiving simple recipe

What goes into it:

100 gms of crumbled Paneer

100 gms of mixed vegetables (colored bell peppers, carrots, peas, corn, onion, green chilies) whiz the vegetables through the food processor.

50 – 75 gms of wheat flour (roti ka atta)

a healthy pinch of dried herbs, include oregano (to cut salt quantity)

salt if required

a few tablespoons of water to bind

How to go about it:

Mix everything together and make a smooth batter. The consistency should be that of loose roti atta.

Brush a non stick pan with oil and pat the mixture in place.

Cook covered, on medium flame, till the bottom crisps (about 10 minutes). Flip over and cook the other side (another 5 – 7 minutes).

Once done turn it out on a plate. Serve with dahi / curd / yoghurt and achar / pickle  masala. Enjoy 🙂

Variations:

You can replace the wheat flour, with handvo flour (a mix of rice and lentil flours, available in most supermarkets as a ready mix), rava  / semolina or even besan / channa flour / gram flour.

Vegetables, either go with an eclectic mix of colors or a single color.

I have found that when I go easy on the oregano, I can give salt a complete miss and not compromise the flavor (Though my husband, a fervent oregano hater refutes this) .

For a crisper paratha, use a bit more flour than recommended.