Bacon & Chili Paneer Stuffed Paratha

Ingredients

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

Method

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.