Kashmiri Parantha / Kashmiri Paratha

I came across the name Kashmiri Parantha while dining out in a North Indian restaurant in Kochi. Since the name was new to me, I was euphoric to read the menu that gave a small description about what went into the filling: paneer and dry fruits.

The parantha however had many more flavours which I had to guess ’coz a google search to find the exact recipe seemed to offer only bits of information. The search also revealed that there are veg and non-veg versions.

I prepared a veg Kashmiri parantha with the information from the menu, the web and all the taste I could recollect, and the result was ……..try it and you’ll know it!!

the recipe

ingredients for the dough

Wheat flour – 1 cup

Water – ½ cup or a little less

Salt to taste

ingredients for the filling

Paneer, grated – ½ cup

Raisins, chopped into tiny pieces – 5

Cashew nuts, chopped into tiny pieces – 3

Cherry, chopped – 5

Cumin – 1 pinch

Kasuri methi  – ½ tsp (soak for 2-3 minutes and wash it twice)

Oil / Ghee / Butter – as required

the method

Mix together the ingredient for the filling. Keep it aside.

Prepare dough with the wheat flour, water and salt. Divide the dough into 8 equal parts and roll it into paranthas.

placing the filling

Take a parantha and place 1 – 11/2 tbsp of the paneer filling. Close it with another parantha and seal the edges. Cook it on a griddle and apply ghee/ butter / oil.

Kashmiri paranthas tastes good with pickles and raita. A recommended accompaniment is Kashmiri Paneer.

the recipe goes to Stuffed Paratha event by Vardhini