Bacon & Chili Paneer Stuffed Paratha
34 Bacon Strips
100 g Paneer
12 Green Chilies Finely Minced
Red Chili Powder
1/2 tsp Carrom Seeds
1 tsp Garam Masala
1/3 Inch Piece Ginger
1 tsp Salt
1 tsp Dried Fenugreek Leaves
1 cup Fresh Cilantro Finely Chopped
500 g Whole Wheat Flour
1 tsp Ghee
Water for the Mixture
For the stuffing, fry the bacon to a crisp. Grate the paneer. In a bowl mix them with chilies and all the spices. Set aside.
Mix the paratha dough and make 8-10 dough balls.
Take 2 balls at a time & roll out each into about 10 cm diameter thick discs-dusting with flour as needed to prevent sticking.
Take a spoonful of the stuffing mix & place it onto one dough disc, spreading it a bit. Now take the second dough disc & place on top of the first. Press down along the edges tightly to seal the stuffing in.
Dust the paratha with flour & gently roll out to about 18-20 cm in diameter.
Heat a flat pan and cook the paratha for a few seconds till it gets a nice golden-brown color.
Turn over slowly so as not to break it and cook. Smear with ghee.
Remove & drain off any excess ghee/butter on a kitchen tissue.
Serve hot with a dollop of butter fresh raita or green chutney.