Paneer Paratha
Paneer Paratha is one of those dishes that feels both easy to make and rich in taste at the same time. It is soft, flavorful, and always satisfying to eat. In my home, it is enjoyed very happily and is often made because it is both tasty and simple to prepare. It can be served for breakfast, lunch, dinner, or even as a filling evening snack. Once made this way, it becomes a recipe people love to repeat again and again.
Ingredients
- •2 cup Whole Wheat Flour (Atta) (plus extra for dusting)
- •0.5 tsp Salt (for dough)
- •0.75 cup Water (approx., as needed for kneading)
- •1 tbsp Oil or Ghee (for dough, plus more for cooking)
- •200 g Paneer (crumbled or grated)
- •0.25 cup Onion (finely chopped (optional))
- •1 to 2 piece Green Chili (finely chopped, adjust to taste)
- • Coriander leaves (Chopped)
- •0.25 tsp Red Chili Powder (adjust to taste)
- •0.25 tsp Garam Masala
- •0.5 tsp Salt (for filling, or to taste)
Instructions
- 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.
Time: 20 min - 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.
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.
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.
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.
Serve hot and fresh.
- 7.
Paneer Paratha tastes best with: Curd Pickle Green chutney Tomato ketchup Tea
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.
Recipe from TheCookbook.ai
Created by Anu