Paneer Paratha

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Paneer Paratha

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Ingredients

Adjust Servings:
For Dough / Whole wheat dough
450 Gm Wheat Flour/Atta 2 to 2.25 cups
1.5 Cup Water
To taste Salt
3 Teaspoon Oil or ghee
For Stuffing
200 Gm Paneer indian cottage cheese
1 No Onion Large Size,finely chopped
2 Tablespoon Coriander leaf
1 Inch Ginger grated
2 No Green Chilli / Chili pepper finely chopped
To taste Salt
0.5 Teaspoon Chilli powder
0.5 Teaspoon Garam Masala
As required Oil For roasting parathas
Optional
0.5 Teaspoon Carom/Ajwain / Thymol Seed
As required Ghee In place of Oil

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Indian(Punjab) Bread Recipes

Features:
  • Traditional food
  • Vegetarian
Cuisine:

Ingredients

  • For Dough / Whole wheat dough

  • For Stuffing

  • Optional

Directions

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The secret of delicious paneer stuffed paratha prepared by this recipe lies in its perfectly balanced mixture of grated paneer, fresh coriander and mint leaves, chilli and spices which gives just right amount of not too spicy, flavorful taste.

It is always better to make your own homemade paneer – cottage cheese and use it for any paneer dish that you make.

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Steps

1
Done
40 mins

Take wheat flour, salt, ghee or oil in a mixing bowl.Mix well.
pour about ½ cup water first.

mix and begin to knead. add more water if required and knead to a smooth soft dough,as you would do for any paratha/roti.

Cover and allow the dough to rest for 20 to 30 minutes.

2
Done

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.

3
Done
40 mins

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.
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 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.

Serve paneer paratha hot with yogurt (curd) and your favorite chutney or with pickle.

Kumar S

I love to cook, and for the last several years I have been preparing “light” foods almost exclusively. I believe everyone love to have tasty food.So I cook well and serve well with twist recipe :)

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