Perfect Paneer Paratha
Paneer Paratha is an Indian flatbread stuffed with paneer (Indian cottage cheese) and can be. as breakfast or main meal. The stuffing is sautéed with onions and bell peppers and basic Indian spices for flavors
Equipment
- 1 skillet
- 1 heavy bottom pan
- 1 spatula
Ingredients
- 150 gm paneer crumbled
- 1 cup chopped onion 140 gm
- ½ cup chopped capsicum 60 gm
- ½ tsp chopped ginger
- ½ tsp chopped garlic
- 2 green chilies chopped
- ¼ cup chopped cilantro
- 3 tbsp cooking oil
Spices
- ½ tsp salt
- 1 tsp coriander powder
- 1/8 tsp turmeric powder
- ¼ tsp red chili powder
- ¼ tsp garam masala powder
- 1 tsp kasuri methi
Dough for paratha
- 1 cup whole wheat flour 150 gm
- ¼ tsp salt
- ½ tsp oil
- 1/8 tsp carom seeds ajwain
- Water for making dough
Instructions
Paneer Stuffing
- Heat two tbsp oil in a heavy bottom pan.
- Add chopped onion and sauté for 3-4 minutes.
- Then add chopped ginger, garlic and green chilies. Sauté.
- Now add salt, coriander powder, red chili powder, turmeric and saute for a minute.
- Also add in the chopped bell peppers. Gently sauté.
- Add the crumbled paneer. Break down any lumps. PRO TIP: Use freshly bought paneer or freshly homemade paneer.
- Add in kasuri methi and garam masala powder. Sauté till the mixture is dry.
- Lastly sprinkle chopped coriander leaves.
- Partly cover and cook till the paneer is somewhat dry.
- Switch off flame and let the stuffing mixture cool. Do not cover completely. PRO TIP – Fully covering the stuffing whilst hot will lead to condensation, thereby making the stuffing soggy.
Paratha Dough
- In a wide bowl take whole wheat flour. PRO TIP: You may add a tbsp of gram flour to enhance flavors.
- Add salt, carom seeds and oil. Mix everything well.
- Gradually add water and make a soft firm dough. PRO TIP: For perfect parathas, adjust the dough consistency to that of the paneer stuffing.
Make Paneer paratha
- Make 5-6 equal sized balls from the dough.
- Roll out each dough ball about 3” diameter and place a tablespoon of paneer stuffing in it.
- Bring up the edges of the rolled-out dough to encase the stuffing.
- Flatten the stuffed ball and then gently roll out the ball into a paratha, dusting with some flour.
- Cook the paratha on both sides on a skillet using oil or ghee.
What to serve with
- Serve warm with curd, pickle and papad. Alternatively, here are some ideas for what to eat with Plain curd, Vegetable Boondi Raita, Masala Boondi Buttermilk, Mint Lassi,
Video
Notes
- Use freshly bought paneer or freshly homemade paneer.
- You may add a tbsp of gram flour to enhance flavors.
- For perfect parathas, adjust the dough consistency to that of the paneer stuffing.