Cook Cottage Cheese Parantha Bread
Part of the Video Series How to Cook Indian Paratha Stuffed Breads
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Video Transcript
Cook Cottage Cheese Parantha Bread
SHIVANI SINGHVI: Hi. I'm Shivani, on behalf of Expert Village. In this clip, I'm going to tell you how to make Paneer Parathas, also known as Cottage Cheese Parathas. Let's start with the cottage cheese parathas, also known as the Paneer Parathas. We start of by adding some onions to the cottage cheese, coriander leaves to be sprinkled on top, some dry mango powder, red chilli powder, some salt, dry coriander powder, some dry carrom seeds, couple of cumin seeds. Now, we take some kneaded dough, roll it nicely, make it nice flat on the top and bottom. Add some dry flour and start rolling it with our rolling pin. Be careful it doesn't get stock onto your rolling pin. Mix the ingredients nicely, lay it on the well spread, kneaded dough. Start sealing it, it should be well sealed. Add some dry flour, and start rolling it with the rolling pin. It should be spread all around onto the hot pan, and we keep cooking it until it turns completely red and brown. Keep turning it, and now it's red in color, just add some butter to it, and it's ready to eat. It seems delicious.
SHIVANI SINGHVI: Hi. I'm Shivani, on behalf of Expert Village. In this clip, I'm going to tell you how to make Paneer Parathas, also known as Cottage Cheese Parathas. Let's start with the cottage cheese parathas, also known as the Paneer Parathas. We start of by adding some onions to the cottage cheese, coriander leaves to be sprinkled on top, some dry mango powder, red chilli powder, some salt, dry coriander powder, some dry carrom seeds, couple of cumin seeds. Now, we take some kneaded dough, roll it nicely, make it nice flat on the top and bottom. Add some dry flour and start rolling it with our rolling pin. Be careful it doesn't get stock onto your rolling pin. Mix the ingredients nicely, lay it on the well spread, kneaded dough. Start sealing it, it should be well sealed. Add some dry flour, and start rolling it with the rolling pin. It should be spread all around onto the hot pan, and we keep cooking it until it turns completely red and brown. Keep turning it, and now it's red in color, just add some butter to it, and it's ready to eat. It seems delicious.
About the Expert
Expert: Shivani Singhvi has been an advisory chef for restaurants in Australia, Dubai and India. She is an Expert in Punjabi and Mughlai Cuisine. Read More
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