India
Paneer Paratha Recipe
Prep Time | 15 minutes |
Cook Time | 30 minutes |
Servings |
MetricUS Imperial
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Ingredients
For whole wheat dough
- 2 cups to 2.25whole wheat flour atta
- cup ⅔water or add as required
- 1 teaspoon ghee or oil
- teaspoon ½salt or add as required
For paneer stuffing
- 200 grams paneer cottage chees
- 1 or 2 green chilies finely chopped, hari mirch
- teaspoon ½red chili powder lal mirch powder
- teaspoon ½garam masala powder
- teaspoon ½ to ¾dry mango powder or add as per your taste amchur powder
- teaspoon ½salt or add as required
- Ghee or oil as required for roasting parathas
Ingredients
For whole wheat dough
For paneer stuffing
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Instructions
- Take 2 to 2.25 cups whole wheat flour, 1/2 tsp salt, 1 tsp ghee or oil in a mixing bowl.
- Pour about 1/2 cup water first.
- Mix and begin to knead. add more water if required and knead to a smooth soft dough. overall i added 2/3 cup water.
- Cover and allow the dough to rest for 20 to 30 minutes.
- Meanwhile while the dough is resting, prepare the stuffing. grate 200 grams of paneer.
- Add 1 or 2 finely chopped green chilies, 1/2 tsp dry mango powder, 1/2 tsp punjabi garam masala or garam masala powder, 1/2 tsp red chili powder and 1/2 tsp salt. you can add more of the salt, red chili powder or dry mango powder if you prefer.
- Mix everything well so that the spice powders are uniformly mixed with the grated paneer.
- Pinch two small balls from the dough and roll them in your palms to make them even.
- Dust some flour on the dough balls.
- With a rolling pin, roll the dough balls to a circle of about 4 to 5 inches in diameter.
- Place the paneer stuffing on one of the rolled rounds keeping one inch space around the circumference.
- Cover with the other rolled dough and press the edges well.
- Sprinkle some flour and roll the stuffed paratha to a circle of about 6 to 7 inches in diameter.
- Heat a tava and then place the rolled paratha on it. the tava should be hot. to check the heat, sprinkle a generous pinch of whole wheat flour on the tawa. if the whole wheat flour becomes brown in some seconds, the tawa is hot enough to roast the parathas.
- Flip when one side is partly cooked. about 1/4 cooked.
- Apply ghee on this side with a spoon.
- Turn over and flip.
- Let the ghee side get cooked now.
- Spread some ghee on the top.
- Flip again.
- Press the edges with a spatula so that the edges are cooked.
- Flip once or twice till the paneer paratha has golden spots and is evenly cooked.
- Place them in a roti basket or casserole.
- Place some butter on top.
- Spread the butter on the paratha.
- Wipe the excess whole wheat flour if any, with a cotton kitchen napkin. so that the browned whole wheat flour does not stick to the parathas. make all parathas this way on the tawa/griddle.
- Keep on stacking them in the roti basket or casserole. spread some butter on each paratha while stacking them.
- If not stacking them, then serve paneer parathas hot with some fresh yogurt and butter.