Paneer Paratha | How To Make Paneer Paratha
Paneer Paratha is a delicious North Indian, unleavened, whole wheat flatbread stuffed with a spiced crumbled paneer filling. Paneer Paratha bread is wholesome and makes for a filling breakfast or light brunch.
Servings 5 paneer parathas
Ingredients
Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml
For the dough
- 2 & 1/4 cups atta (whole wheat flour)
- 1 tbsp oil
- Salt, to taste
- Water, as required to knead the dough
For the paneer stuffing
- 3 cups grated paneer, preferably fresh, homemade
- 1 tbsp finely chopped ginger
- 1 tsp roasted cumin powder
- 1 tsp Kashmiri red chilli powder
- 1/2 tsp garam masala
- 1-2 green chilli, finely chopped
- 1/4 cup finely chopped cilantro/coriander leaves
- 1/2 tsp lemon juice/amchur/anardana powder
Other ingredients
- Ghee/oil, as required for roasting the paratha's
Instructions
- In a large mixing bowl, add whole wheat flour and salt. Make a well in the center, add oil. Add water in increments and knead to make a soft dough, approx 1 cup water. Cover with a damp kitchen napkin and set aside for 30 minutes.
- To the grated paneer, add all the ingredients listed under for the paneer stuffing.
- After 30 minutes, knead the dough for another 1-2 minutes. Take one dough ball, dust it in some flour, roll it to a diameter of 4-5 inches, place 2 tablespoons of the paneer stuffing in the center.
- Gather the edges and seal the dough in such a way that the paneer stuffing is well covered. You can pinch off excess dough. Place the stuffed dough seam side down.
- Sprinkle flour on the work surface, roll the ball to about 8 inches in diameter, ensuring that the stuffing does not come out.
- Heat a tawa/cast iron skillet over medium-high heat. Dust off excess flour from the rolled paratha, place it on the tawa, when bubbles appear, flip it to the other side.
- Apply ghee to the flipped side.
- Flip again and apply ghee to the other side. Keep flipping 2-3 times more till both sides are well roasted and get crisp golden brown spots. A fluffed up paratha is a sign that it's well cooked.
- Serve hot with yogurt/ pickle. Store them in the casserole/aluminum foil to keep them soft if serving later.*