Paneer Paratha

• •2 cup Whole Wheat Flour (Atta) (plus extra for dusting)
• •0.5 tsp Salt (for dough)
• •0.8 cup Water (approx., as needed for kneading)
• •1 tbsp Oil or Ghee (for dough, plus more for cooking)
• •200 g Paneer (crumbled or grated)
• •0.3 cup Onion (finely chopped (optional))
• •1 piece Green Chili (finely chopped, adjust to taste)
• • Coriander leaves (Chopped)
• •0.3 tsp Red Chili Powder (adjust to taste)
• •0.3 tsp Garam Masala
• •0.5 tsp Salt (for filling, or to taste)

Instructions

1. 1

   In a bowl, mix wheat flour, a pinch of salt, and 1 teaspoon oil. Add water gradually and knead into a soft, smooth dough. Apply a little oil on top and let it rest for 10 minutes.

2. 2

   In another bowl, crumble or grate the paneer. Add salt, green chili or red chili, chopped coriander leaves, and onion if using. Mix everything well.

3. 3

   Take a small portion of dough and roll it into a ball. Flatten it slightly and place 2 to 3 tablespoons of paneer filling in the center.

4. 4

   Bring the edges together and seal the dough. Gently flatten it with your hands, then roll it carefully into a paratha using a little dry flour.

5. 5

   Heat a tawa on medium flame. Place the paratha on it and cook both sides until lightly golden. Apply ghee, butter, or oil and roast until both sides are nicely cooked.

6. 6

   Serve hot and fresh.

7. 7

   Paneer Paratha tastes best with: Curd Pickle Green chutney Tomato ketchup Tea

Chef's Tips

• 💡Do not overfill the paratha, or it may break while rolling.
• 💡Butter gives a richer taste, while ghee adds a more homemade flavor.
• 💡If you want the paratha slightly crisp on the outside and soft on the inside, you can mix 2 tablespoons of semolina (suji) into the dough while kneading.
• 💡Paneer Paratha tastes best when served hot straight from the tawa.
• 💡Onion can be added or skipped depending on preference.