How to make delicious chhanar/chenner paratha
The curdled milk which is prepared by adding lime juice to milk is called Chenna. It is very soft, so many sweets i.e. Rasgulla, Sandesh are made by this chenna. So why can’t we prepare paratha by staffing this chenna? It’s very easy like alur paratha, muli paratha. Mix the chana/chenna with salt and other spices and make a staff. Prepare the tomato size balls with whole wheat flour and water, then make a half whole and put the chenna feeling inside the ball and flatten by the roller pin and roast and fry with ghee; this is How to make delicious chanar/chenner paratha
|Author: Abhijit Mukhopadhyay|
|Course: Indian flat bread, main|
|Level of cooking: Medium|
|Preparation time:25 minutes(excludeing chenna preparation times)|
|Cooking time:15 minutes|
|Total time: 40 minutes|
Ingredients of How to make delicious chanar/chenner paratha
- Whole wheat flour-250 gm
- Milk-1/2 ltr
- Lemon juice-1 tsp
- Ghee-2 tsp
- Dried fenugreek leaves-1 tsp
- Coriander leaves-1 tsp
- Onion-1 ( small) chopped
- Coriander powder- ½ tsp
- Chopped garlic-ginger-1 tsp
- Salt-1 tsp
- Warm water -2 cups
How to make delicious chanar/chenner paratha
To make a chanar/chennar paratha first you have to prepare chenna.
Heat a hard bottomed pan and pour the milk and make a boil.
Slowly add the lime juice and simultaneously stir the milk slowly.
Slowly you can see the milk is transforming into chenna by separating the light green colour liquid residual.
Now strain the chenna with the help of a strainer or a clean muslin cloth.
How to make chenner paratha
Take a big bowl; add wheat flour and salt.
Make soft dough by adding warm water stage by stage; don’t pour all the water at a time.
Keeps it aside for an hour covering a clean cloth.
Meanwhile in another bowl take Chenna or channa, add garlic, turmeric, chopped onion, coriander leaves, coriander powder, dry fenugreek leaves and mix it nicely for feeling.
Now take the wheat flour dough and make tomato size balls.
Now take a ball and make a space of ½ inch in the centre with the help of thumb and fill the Chenna mix; seal the space.
Same way prepare all the balls;
Sprinkle some flour and roll this to about 5-6 inch in size by the help of rolling pin.
Heat a girdle/tawa and transfer the paratha and roast it in both the sides.
Then with the help of a cooking brush coat the ghee over the roasted parathas in both the side and fry it.
Same way make all the parathas.
Serve with yogurt or pickle.