Paneer Paratha

Paneer Paratha is a popular Indian flatbread stuffed with a delightful mixture of paneer (Indian cottage cheese), onions, and spices.

Recipe Source Link:https://www.mygingergarlickitchen.com/paneer-paratha/

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RECIPE INGREDIENTS

» For Paneer Paratha Dough

• 2.5 cups whole wheat flour
• A generous pinch of Salt
• 1 teaspoon ghee or oil
• Water, as needed

» Ingredients For Stuffing:

• 450 grams paneer, grated or crumbled
• 3 tablespoons onions, finely chopped
• 1-2 tsp green chilies, finely chopped
• 1 tablespoon pounded coriander seeds
• 1 teaspoon cumin Powder
• 1 teaspoon red chili Powder, adjust to taste
• 1/2 teaspoon garam masala powder
• 1 teaspoon amchoor (dry mango powder) or chaat masala powder
• 3/4 teaspoon black salt
• 2 tablespoons chopped coriander leaves
• 2 tablespoons chopped mint leaves
• Salt, to taste

» For Cooking Paneer Paratha

• Ghee, Oil, or Butter for cooking

RECIPE INSTRUCTIONS

» Dough Preparation

1. In a large bowl, add whole wheat flour, a generous pinch of salt, and 1 teaspoon oil/ghee. Mix well to combine, then gradually add water and knead to form a smooth dough.
2. Drizzle a few drops of oil over the dough, and spread it evenly. Cover the dough with a muslin cloth, and allow it to rest for 15 minutes.

» Make Stuffing

1. To create the stuffing, grate or crumble the paneer onto a plate. Add finely chopped onions, green chilies, fresh coriander leaves, fresh mint leaves, roasted cumin powder, pounded coriander seeds, garam masala powder, red chili powder, amchoor or chaat masala powder, and black salt to the same plate. Mix the ingredients thoroughly. Next, add the salt to taste and mix again. Set aside.

» How to make Paneer Paratha

1. After resting, lightly knead the dough again and divide it into 6 equal balls. Take a dough ball and press it into a thick disk. Sprinkle some dry flour on rolling board, then gently flatten the dough ball onto it. Roll out the dough to make a 4-inch diameter circle. Place about 2-3 tablespoons of the paneer stuffing in the center and seal the edges to form a ball again. Dust your work surface with flour and flatten the stuffed dough ball slightly.
2. Gently roll out the paratha using a rolling pin, being careful not to puncture it.
3. To cook paratha, heat a pan/tawa over medium heat. Once hot, place the rolled-out paneer paratha on it and cook for 2-3 minutes on medium heat or until brown spots appear on the bottom side. Once you start seeing bubbles form, and color change, flip it. Brush the cooked side with ghee, oil, or butter and cook the other side for 2-3 minutes. Flip it again and brush it with ghee. Keep pressing the parathas with a spatula for even cooking.
4. Cook until the paratha is crispy and golden brown on both sides. Once perfectly cooked, remove the paratha from the heat Repeat the process for all the paneer-stuffed parathas. Garnish the paneer parathas with butter, chopped coriander leaves and serve hot with raita and chutney.

RECIPE NOTES

1. Kneading: When making paratha or any other flatbread, it is important to knead a soft and pliable dough. The soft dough helps in easier rolling.
2. Paneer: You can either crumble or grate to get a uniform texture and smooth consistency.
3. Use medium heat: When cooking parathas, use moderate heat to ensure perfectly cooked parathas without getting burnt.
4. Serving: Serve with Love: Paneer paratha is at its best when relished hot straight from the griddle. You can serve it with chutney, raita, and pickle of your choice.