Aubergine Paratha

Preparation:10 mins
Cook: 10 mins
Total Time: 20 mins
Servings: Makes 4 to 6 servings

Ingredients

For The Stuffing
1/2 cup finely chopped brinjal (baingan / eggplant)
1/4 cup finely chopped spring onions
1/2 cup grated paneer (cottage cheese)
2 tsp ghee
2 tsp cumin seeds (jeera)
1 tsp turmeric powder (haldi)
1 tsp coriander (dhania) seeds powder
1 tsp chilli powder
1 tsp dried fenugreek leaves (kasuri methi)
salt to taste

To Be Kneaded Into A Dough
1 cup whole wheat flour (gehun ka atta)
2 tsp ghee
water as required

Other Ingredients
ghee to roast the paratha
some plain flour (maida) for rolling parathas

Method

for the stuffing
for the stuffingHeat ghee in a kadhai and add the cumin seeds.When the seeds crackle, add the brinjals and cook for few minutes.Add the onions, seasonings and mix it well.Add panneer and mix well. Keep aside.
How to proceed
How to proceedRoll 2 inch puris from the dough.Place little stuffing in the center and bring the sides together and seal it well.Again roll it with the help of little dry flour into a 5 inch paratha.Roast it on hot tava using little ghee until golden on both the sides.Serve it hot.