Onion Paneer Paratha

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Brace yourselves for a lunchtime revelation that’ll make your taste buds tango.
Makes 8 paratha. 

300g chapati/atta flour
ghee/oil of choice
1 brown onion, finely chopped
½ tsp ground cumin
1 tsp turmeric powder
½ tsp salt
½ tsp chilli powder
250ml water

For the filling
30g cheddar cheese, grated
225g paneer, grated
handful fresh coriander, finely chopped
1 green chilli, finely chopped
½ tsp salt
½ tsp chilli powder
½ tsp mustard seeds
½ tsp garam masala

– Place the flour, onion, cumin, turmeric, salt, and chilli powder, in a large bowl. Add some water, a little at a time, and stop when you have got a nice soft dough.

– Once the dough has come together, knead it for 2 minutes until smooth. Cover the dough and let it rest for 10 minutes.

– Meanwhile, place all the ingredients for the filling in a large bowl and mix well.

– Take a lime-sized portion of dough and roll it into a ball.

– Lightly coat the dough in flour. Then, use a rolling pin to flatten the ball into a hand-sized disc.

– Add a handful of the filling to the centre of the disc and pinch the sides together to seal it. 

– Roll the dough in some flour and then flatten with a rolling pin.

– Add the paratha to a hot pan and cook for 2 minutes on each side. Once the paratha has started to bubble, lightly spread some oil/ghee onto both sides and cook for 1 minute on each side until golden and crispy.

– Repeat the process with the rest of the dough.