Divide it in 10-12 parts, set aside. Mix wheat flour, tsp salt, and 1 tbsp refined oil and water well until it forms to soft dough.

Knead the dough to make it soft. Divide the dough in 10-12 equal parts approximately; roll each part of the dough into balls with the help of palms.

. Roll a ball to get a circle of 3-4 inch diameter.

Put a part of paneer mixture in the center. Cover this mixture tightly by the dough.

Form the shape of ball again. Roll it again to form circle of diameter of 5-6 inches.

Put it on frying pan on medium flame. Cook using veg.

oil so that two sides becomes light brown. Paratha is ready.

Serve hot with sweet tomato chutney (less)

Divide it in 10-12 parts, set aside. Mix wheat flour, tsp salt, and 1 tbsp refined oil and water well until it forms to soft dough.

Knead the dough to make it soft. Divide the dough in 10-12 equal parts approximately; roll each part of the dough into balls with the help of palms.

. Roll a ball to get a circle of 3-4 inch diameter.

Put a part of paneer mixture in the center. Cover this mixture tightly by the dough.

Form the shape of ball again. Roll it again to form circle of diameter of 5-6 inches.

Put it on frying pan on medium flame. Cook using veg.

oil so that two sides becomes light brown. Paratha is ready.

Serve hot with sweet tomato chutney (less)

Radish usually has lot of water in it. So squeeze it hard to remove the water content from radish.

Save this water for making dough if you wish. In a skillet or kadai pour 1 tsp of oil.

When it is hot add finely chopped ginger and saute for a bit. Add finely chopped green chilli and saute until the colour of ginger changes to golden brown.

Add shredded radish, salt and fry for 5-10 minutes on medium flame or until the water content in radish evaporates. Add turmeric powder, fennel powder and cumin powder.

Saute for a minute. Add grated paneer and saute for 2-3 minutes.

Remove from flame and allow it to cool. When it cools down slightly add finely chopped mint and mix it well to combine.

To make dough: In a mixing bowl add whole wheat flour/atta. Remove 3 tbsp of flour from it and add 3 tbsp of soy flour.

Then add salt, chilli powder, turmeric powder. Mix it well with your hands.

You can reserve this flour/atta for dusting. Then slowly add water/reserved radish water and knead it to a soft dough.

You might have to use your muscle powder as you have to knead it for couple of minutes. The kneading time varies from the brand of flour you are using.

Take a tsp of oil and coat the dough. This will prevent the dough from drying while you are rolling out parathas.

Cover it with a cling wrap / kitchen towel. Now pinch a small part from the stuffing and make golf size balls.

You should get around 5 balls. Likewise pinch a portion of dough and make 5 equal sized balls.

Take one of them dust it with flour and roll it out using your rolling pin like how you do it for rotis/chappati. Roll it into a circle around 10 cm in diameter.

Dust it with more flour if it is sticky. Place the stuffing in the center and wrap it from all side to form a huge droplet like those Indian Modaks.

Then press it from the top to make it flat. Dust it with flour and keep it aside.

Repeat this step. Take the stuffed dough that was prepared first.

Roll it out gently using a rolling pin. If the stuffing peeps out, dust a little bit of flour on the leak as you roll.

Heat the griddle / tawa on medium heat, gently drop the rolled paratha. Allow it to fry for 30- 40 seconds on one side or until you will see small puffs on paratha.

Then flip it over and fry on the other side for another 30-40 seconds or until you see brown spots beneath. Brush it with oil or ghee.

Flip it over and fry it longer if required. Fry other parathas and serve it with Raitha / Pickle / Dal or any Kurma of your choice.

Recipe courtesy: Food for 7 Stages of Life RELATED RECIPES Paneer fried rice Paneer masala khichdi Chilli Paneer Rajma paratha Shahi Paneer Ingredients: 1 cup less 3 tbsp Whole Wheat flour 3 tbsp soy flour 1/4 tsp chilli Powder 1/4 tsp turmeric Powder 1/4 cup + 3 tbsp (approx) Water Oil/ghee for frying Salt to taste For stuffing; 2 1/2 cup Shredded Radish / Muli 3/4 cup packed Grated Fat free homemade paneer 1 1/4 tsp finely chopped ginger 2 finely chopped green chilli 3 tbsp finely chopped mint 1/4 tsp turmeric powder 1/2 tsp cumin powder 1/2 tsp fennel Powder Salt to taste 1 tsp oil (less)

Make small balls and roll them out into circles (slightly thicker than rotis) using a rolling pin. Place each rolled out dough in a hot griddle and cook on both sides (adding a few drops of oil or ghee around the corners) until golden brown.

Serve with raitha or pickle. Note: If the veggies are not chopped finely, you will have a hard time rolling out the dough properly.

Courtesy: http://spicesetc.blogspot.

com/ RELATED RECIPES Vegetable dal fry Chinese-style desi noodles Shahi Paneer Garlic paneer starters Stuffed vegetable idli Ingredients: 2 cups - wheat flour Salt 1/4 tsp - hing 1/2 tsp - jeera 1/4 cup - paneer, crumbled 1/4 tsp - turmeric powder 1/4 tsp - chilli powder 1/2 tsp - garam masala powder 1 tsp - Kitchen king masala 1 tsp - coriander powder Oil Very finely chopped vegetables like: 2 tbsp - cabbage 2 tbsp - grated carrot 1 tbsp - capsicum 1 tbsp - spring onions (only the green part) 2 tbsp - coriander leaves 2 pods - garlic 1 - green chilli (less)

RELATED RECIPES Muli paneer paratha Rajma paratha Grilled corn palak Palak mamsam Onion Paratha Ingredients: 1 bunch - palak, make paste ginger garlic paste green chilli paste fresh coriander wheat flour oil or butter salt to taste (less)

Add ginger-garlic paste and saute until the raw smell extracts from it. Now add the sliced tomatoes.

Add the spice powders along with salt, keep stirring frequently until the powders get blended. Add the sliced capsicum and saute for about 5 mins.

Finally add the paneer cubes and cook for a couple of mins. Remove from heat and finally garnish with fresh coriander leaves.

Paneer Jalfrezi is ready to be served. Courtesy: Veggie Paradise RELATED RECIPES Muli paneer paratha Paneer fried rice Paneer masala khichdi Chilli Paneer Shahi Paneer Ingredients: 1 cup of paneer cubes 1 large onion 2 ripened tomatoes 1 medium sized capsicum 1 tsp ginger-garlic paste 1/2 tsp turmeric powder 1/2 tsp chilli powder 1/2 tsp cumin powder 1/2 tsp garam masala powder 1 tsp cumin seeds Salt Oil (less)

Add ginger-garlic paste and saute until the raw smell extracts from it. Now add the sliced tomatoes.

Add the spice powders along with salt, keep stirring frequently until the powders get blended. Add the sliced capsicum and saute for about 5 mins.

Finally add the paneer cubes and cook for a couple of mins. Remove from heat and finally garnish with fresh coriander leaves.

Paneer Jalfrezi is ready to be served. Courtesy: Veggie Paradise RELATED RECIPES Muli paneer paratha Paneer fried rice Paneer masala khichdi Chilli Paneer Shahi Paneer Ingredients: 1 cup of paneer cubes 1 large onion 2 ripened tomatoes 1 medium sized capsicum 1 tsp ginger-garlic paste 1/2 tsp turmeric powder 1/2 tsp chilli powder 1/2 tsp cumin powder 1/2 tsp garam masala powder 1 tsp cumin seeds Salt Oil (less)

Add cloves, cinnamon and cardamom. After 1 minute, add onion, chili and ginger.

Fry till onion is brown. Add all the powders and methi leaves.

Fry well; adding curds little at a time. Add coconut paste and fry for 2-3 minutes.

Add paneer and salt. Keep covered on low flame for 5 minutes.

Remove from fire and stir in lime juice. Serve hot with chapathi.

RELATED RECIPES Muli paneer paratha Paneer fried rice Paneer masala khichdi Chilli Paneer Shahi Paneer Ingredients: 200 g - paneer, grated 2 cup - methi leaves, chopped 1 cup - onion, finely chopped 4 tbsp - coconut, grated 4 - cloves, cinnamon, cardamom, each 2 - green chillies, chopped 2 tsp - ginger, minced 1 tsp - chilli powder 1 tsp - coriander powder 1\2 tsp - turmeric powder 4 tbsp - curds 4 tbsp - oil salt & lime juice to taste (less)

In a bowl, mix paneer, pepper, chilli,salt and 2 tbsp maida. Make small cutlets of your choice of shape.

I made it a little oblong. Make a thick paste out of 2 tblsp maida and water and dip the cutlets in the maida.

Then coat it with bread crumbs and arrange in a plate.In case you dont have bread crumbs, you can grind the bread slices to get fresh crumbs.

Heat a non-stick pan with oil drizzled. Cook the cutlets and cook both sides (drizzle oil when you flip) to golden brown.

For the gravy, fry ginger garlic paste, onion and cashew nuts until onions turn golden brown. Cool and grind to a smooth paste with a little bit of water.

Heat pan with oil and fry the ground paste for 3-4 minutes in medium flame. Add garam masala and red chilli powder and fry until oil separates.

Add well beaten curd and mix well. Cook until oil separates from the gravy.

Add another 3/4 cup of water and bring to boil. Arrange the prepared cutlets in a bowl and pour the gravy over the cutlets.

Garnish well with chopped coriander leaves. You can enjoy this exotic side dish served with any mild pulavs or roti Recipe courtesy: Rak`s Kitchen RELATED RECIPES Paneer jalfrezi Muli paneer paratha Paneer fried rice Paneer masala khichdi Chilli Paneer Ingredients: 1 & 1/2 cups - paneer, crumbled 2 tbsp + 2 tbsp - maida 1/2 tsp - pepper 1 - green chilli, chopped Salt as needed Bread crumbs (or 3 bread slices) as needed Oil as needed For the gravy: 1 & 1/2 cups - onion, sliced 8 - cashews 1 tsp - ginger garlic paste 1/2 cup - curd 1/2 tsp - garam masala 1 tsp - red chilli powder Salt as needed 2 tbsp - oil 1 sprig - coriander leaves (less)

Grill the paneer cubes on an electric grill. Keep aside.

For the chaat: Mix lemon juice with salt, red chilli powder and oil. Keep aside.

In a bowl, mix onions, mango powder, green chillies, green coriander, chaat masala and the lemon juice. Mix well.

Now add in the paneer cubes and mix well. Remove to a serving dish and serve immediately garnished with chopped ginger.

Image: Flickr/creativecommons jbcurio RELATED RECIPES Paneer jalfrezi Muli paneer paratha Paneer fried rice Paneer masala khichdi Chilli Paneer Ingredients: 500 gms. Paneer, cut into finger shapes 1&1/2 tbsp.

tandoori masala powder 2 tbsp. vinegar 1 tbsp.

lemon juice Salt to taste 1/4 tsp. freshly ground pepper 1/2-3/4 tsp.

red chilli powder 1 tbsp. oil 1/4 cup of raw green mango, cut into strips or amchoor powder to taste 1 medium size onion, thinly sliced 3 green chillies, finely chopped 2&1/2 tsp.

chaat masala 1/2 tbsp. chopped ginger (less)