Paneer Paratha
Paneer Paratha is a flavorful and protein-packed dish made with soft whole wheat flatbread stuffed with a spiced paneer (Indian cottage cheese) filling. This dish is perfect for breakfast, lunch, or dinner and can be paired with yogurt, pickle, or raita for a complete meal. The combination of warm, crispy paratha and the savory paneer filling makes this an irresistible meal for all ages.
Equipment
- 1 Rolling pin
- 1 Tawa or Griddle
- 1 Mixing bowl
- 1 Flat Surface or Clean Counter for Rolling
- 1 Knife for chopping
- 1 Spatula or Flat Turner
- 1 Damp Cloth (for dough resting)
Ingredients
For the Paratha Dough:
- 1 ½ cups 180g Whole wheat flour
- ¼ tsp Salt
- ¾ cup 180ml Water (adjust as needed)
- 1 tbsp Oil or Ghee for dough and cooking
For the Paneer Filling:
- 1 ½ cups 150g Fresh Paneer, crumbled
- 2 tbsp Fresh cilantro coriander, chopped
- 1 Green chili finely chopped (optional)
- 1- inch piece Ginger grated
- ½ tsp Cumin powder
- ½ tsp Coriander powder
- ½ tsp Garam masala
- ¼ tsp Salt to taste
- ¼ tsp Black pepper to taste
Instructions
Prepare the Dough:
- In a large mixing bowl, combine the whole wheat flour and salt. Gradually add water and knead into a soft dough. Cover with a damp cloth and allow it to rest for 20-30 minutes.
Make the Paneer Filling:
- Crumble the paneer into a bowl. Add the chopped cilantro, green chili (optional), grated ginger, cumin powder, coriander powder, garam masala, salt, and pepper. Mix everything thoroughly.
Roll and Stuff the Parathas:
- After the dough has rested, divide it into 6-8 equal-sized balls.Roll one ball into a small circle. Place a generous amount of the paneer filling in the center, then carefully seal the edges and flatten it into a stuffed dough ball. Roll it out gently into a round paratha, being careful not to let the filling spill out.
Cook the Parathas:
- Heat a tawa or griddle on medium heat. Place the rolled paratha onto the griddle and cook for 1-2 minutes on each side until bubbles form. Flip the paratha and drizzle a little oil or ghee on the cooked side. Flip again, pressing lightly with a spatula, and cook until both sides are golden brown and crispy. Repeat with the remaining parathas.
Serve:
- Serve the Paneer Paratha hot with yogurt, pickle, or raita.
Notes
- Dough Resting: Resting the dough allows it to become soft and pliable, making it easier to roll out the parathas.
- Paneer Texture: Fresh paneer gives the best texture. If using store-bought paneer, make sure it’s fresh and moist.
- Adjust Spice Level: You can adjust the spice level of the filling by adding more or fewer green chilies and spices.
- Storage: Leftover parathas can be stored in an airtight container for up to a day at room temperature. For longer storage, refrigerate them and reheat before serving.
- Ghee vs. Oil: Ghee adds a rich, aromatic flavor to the paratha, but you can substitute oil if you prefer a lighter version.