Cheese and Paneer Paratha with President Butter

Step 1: Prepare Garlic Butter for Dough

Cut 200g of salted President Butter and place it in a small pot. Add 1 teaspoon of minced garlic. Melt the butter over low heat until the garlic infuses its flavor. Set aside.

Step 2: Prepare the Dough

In a large bowl, add 300-350g of sieved flour. Pour the melted garlic butter (approximately 200ml) into the flour. Add salt as per taste and 1 teaspoon of red chilli powder. Mix the ingredients by hand until it resembles breadcrumbs. Gradually add 200-220ml of warm water and knead until a soft, pliable dough forms. Cover the dough and let it rest.

Step 3: Prepare the Paneer and Potato Filling

Take 100-150g of Thirumala Fresh Paneer and grate it into a wooden bowl. Grate 2 steamed potatoes into the same bowl. Add salt as per taste, chaat masala, green chillies, red chillies, and 250g of chopped onions. Mix all the ingredients thoroughly by hand. Finally, add 50g of President Mozzarella & Cheddar Cheese Mix and combine well. Form small balls (approximately 75g each) from the filling mixture.

Step 4: Stuff and Roll the Parathas

Take a portion of the rested dough and roll it into a small ball. Dust it lightly with flour and roll it out into a small disk using a rolling pin. Place one filling ball in the center of the dough disk. Bring the edges of the dough together to enclose the filling, pinching to seal it completely and remove any excess dough. Gently roll out the stuffed dough ball into a paratha of your desired thickness.

Step 5: Cook the Parathas

Heat a tawa (griddle) over medium flame. Place a rolled paratha on the hot tawa. Lightly pan-roast the paratha on both sides until it starts to get light brown spots. Then, add about 2 tablespoons of salted President Butter to the tawa around the paratha. Spread the butter and flip the paratha, cooking until it achieves a beautiful golden-brown color. Add another 1 tablespoon of salted President Butter on top and flip again to ensure even cooking and a rich buttery flavor. Cook until both sides are crispy and golden.

Step 6: Serve the Parathas

Once cooked, transfer the paratha to a plate. For an enhanced experience, slice some tandoori masala compound butter (made with President Salted Butter) and place a piece on top of the hot paratha. Serve immediately with raita or your favorite accompaniment.

• Ensure flour is well-sieved for a smoother dough.

• Resting the dough allows gluten to develop, resulting in a softer paratha.

• Adjust the amount of chillies and spices in the filling to your preference.

• Use temperature control while cooking parathas for even browning and crispiness.

• Experiment with different fillings like keema (minced meat), chicken, or other vegetables.

• Try different cheese blends for varied flavor profiles.