Every single time I make paneer chapati, it brings back some beautiful back home memories. Those good old days of eating pizza, maru bhajia and paneer chapati at slush. My mouth just waters thinking about all this food.
Paneer chapati is pretty much like a paneer paratha minus all the excessive spices. It consists of a paneer stuffing in a plain flour chapati served with some chutneys and salad.
Personally I love how well it goes with amli and sweetened yoghurt but you can choose to have it with different chutneys. I have failed to replicate the slush version of their amli chutney numerous time. To the point I have kind of even forgotten what it tastes like. Its like a very runny consistency, almost like water but sweet and tangy at the same time- who knows, maybe it's not even amli.
Being a lazy Saturday, I have taken on board a brilliant idea from my friend, Neetu and used store bought samosa sheets. Normally, I would make them at home. I must say this saved me plenty time and the store bought version makes the crispiest paneer chapatis ever.
- 450g crumbled/grated paneer
- A hand full of grated cheddar cheese
- 1 large capsicum- finely diced
- 1 large carrot- grated
- crushed green chillies to taste
- 1/2 cup finely chopped coriander leaves and stems
- pepper to taste
- salt to taste
For the chapati
- 10 Samosa/spring roll sheets - For this recipe, I have used store bought samosa pastry sheets ( approximately 25cmx25cm)
- binder-1 cup plain flour mixed with 1 cup of water- to seal the edges
- Oil to pan fry
- Date and Tamarind chutney
- 1 1/2 cups yoghurt
- 1/4 teaspoon roasted cumin powder
- 1/2 teaspoon red chilli powder
- 2 teaspoons sugar
- salt to taste
- chopped lettuce
- Grated carrots
- Mix all the ingredients for the filling in a large bowl
- Place about approximately 1/2 cup of the paneer filling in the centre of the samosa sheet
- Spread the filling in a rectangle shape to make a flat layer in the centre
- Fold in the right edge of the sheet and apply some of the binder and over lap with the left side of the sheet
- Apply the binder on both the top and bottom edges and fold towards the centre.
- Repeat until all the chapatis are filled
- Heat a non stick pan
- Place a chapati to the heated pan, add oil and brown on both sides.
- Cut into smaller pieces if you like
- Serve warm with amli chutney and sweetened yoghurt and top with salad.
- If using store bought samosa pastry, use 2 sheets per chapati. A single one may be too thin and wont hold the filling, 2 sheets also makes it crunchier.
- I use about 1 1/4 teaspoons of oil for each chapati and that makes them pretty crunchy.
- I like to half cook the chapatis without any oil and keep them ready, at the time of serving, I then cook them in oil. This makes the process quicker especially if you are cooking for many people
- The spice level is pretty mild. you can always add some hot red chutney for a kick
- The store bought chutney from the Indian grocery store here is very thick. I like to add water, chilli powder, salt, lemon juice and coriander-cumin/dhana jeera powder to taste.
- If you are not feeling the sweetened yoghurt, try the paneer chapati with some freshly squeezed lemon juice and hot sauce.
- Lunch idea: pan fry the chapatis and keep them ready and warm them on a sandwich toaster.