Paneer Thecha Paratha

  

What Is Thecha?

Thecha is a flavourful condiment made from roasted peanuts, spices and herbs, originating from Maharashtrian cuisine. This blend adds a punch of flavour to various dishes, making it a versatile addition to many recipes. Whether you're using it in parathas, sandwiches or as a dip, thecha's unique flavour profile is sure to leave a lasting impression.

 Make the dough like you normally prepare. Grate or crumble paneer to mix with the thecha pdr.

Ingredients for Thecha:

4-5 green chilies. Use the less spicy ones which are light green in colour.

5-6 garlic cloves

Peanuts – 1/3rd cup or around the same quantity of roasted peanut powder. (Peanut powder is preferred to make parathas)

1/2 cup chopped coriander leaves with stalks

A spoonful of peanut oil

Salt to taste

Method:

Heat the oil in a small pan. Add the roughly chopped chilies and garlic to the pan. Lower the heat to a low flame and let it get seared in oil for 3-4 minutes.

If you are using whole peanuts, then add it to the pan at this juncture and roast it for a few more minutes on a low flame till they change colour. There is no need to peel the peanuts. If you are using roasted peanut powder, then just keep it aside for adding it later to the mortar.

Switch off the flame and add the chopped coriander leaves, salt and mix it well.

Transfer the entire mixture to a mortar and pestle and hand pound it to a coarse paste. If you are using the peanut powder, add it to the mortar now and pound it to mix it well together.

Adjust the salt as per your liking and the thecha is ready.

Next, add grated paneer and mix well.

Roll out the wheat dough, place the prepared filling in the centre and seal the edges nicely. Roll it out again to form a paratha.

Heat a tawa and place the paratha over it. Cook for a few minutes, then flip and cook on the other side. Drizzle ghee over it while cooking.

Your thecha paneer paratha is now ready to be savoured! Enjoy!

 

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