Stuffed bread is always exciting. Of late, I am obsessed with Parathas. And my very recent obsession is this deliciousness called Paneer Paratha – mildly spiced cottage cheese stuffed in Indian flat bread. As such, Parathas are wholesome and make for a good meal. With Paneer Paratha, it is as healthy as it is delicious.
Paneer or Cottage Cheese is really delicious in curries and gravies. Once we start making Paneer dishes at home, we begin to realize that making restaurant style food at home is super simple! My paneer tikka masala, Paneer Do Pyaza, Paneer Butter Masala, Paneer Khurchan, Tawa Paneer Tikka and many more are inspired from various restaurants I have tried those from. But then there are certain things that are best made only at home and are not even available that widely outside. Like this Paneer Paratha.
Of all the Parathas I make at home, Paneer Paratha is the easiest. Once the cottage cheese/paneer is grated and the dough is ready, parathas can be made in a jiffy. The beauty of any paratha is that there is no need for a special side dish. Just dunk a piece of paratha in thick curd or pickle, it is super delicious. I made yogurt based mint chutney to go along with these Paneer Paratha and they vanished in no time!
How to make Paneer Paratha –
Detailed step by step picture tutorial of making Paneer Paratha –
1. Mix whole wheat flour and salt. Knead well and make soft dough by adding water little by little. Mix a tsp of oil to the prepared dough and set aside covered for at least 10 mins.
2. Meanwhile, prepare the filling- grated paneer, salt, red chilli powder, garam masala powder and finely chopped coriander leaves. Mix everything well.
3. Make equal sized balls of the prepared dough.
4. Similarly, make equal sized balls of the paneer stuffing.
5. Take a ball of the prepared dough. Roll it into a thick roti.
6. Place a ball of paneer stuffing at the center of the rolled out roti.
7. Start pleating the dough from one side and close it from all the directions.
8. Gently press it again and roll into a thick paratha. If required, dust additional wheat flour.
9. On a heated tawa/flat pan, cook the paratha on both sides until golden brown spots appear. Spread a tsp of oil/butter on both sides of the paratha and remove it on to a plate.
10. Serve hot with thick curd and pickle.
- Adjust the spices in the stuffing as per taste.
- Roll out a thick circle and place the stuffing at the center. Close and seal it well and make sure there are no air bubbles. Roll it slowly so that the stuffing doesn’t come out.
- Cook on medium/low flame until nice golden spots appear on both sides. Press the paratha with a ladle occasionally.
- I used oil to cook the paratha. Butter enhances the taste further.
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