What is Paneer Paratha?

Paneer paratha is a popular and delicious Indian flatbread that incorporates paneer (Indian cottage cheese) as the main filling. It is a favorite among vegetarians and is enjoyed by people all over India and beyond. The dish is typically made by stuffing a whole wheat flour-based dough with a spiced paneer mixture and then rolled out into a flat, round shape before cooking on a griddle or tawa.

The process of making paneer paratha involves two main steps: preparing the dough and preparing the paneer filling.

How to make Paneer Paratha ?

Making paneer paratha is a delightful process that involves preparing the dough, making the paneer filling, assembling, and then cooking the parathas. Here’s a step-by-step recipe to guide you through the process:

Ingredients:

For the dough:
– 2 cups whole wheat flour (atta)
– Water (as needed)
– A pinch of salt

For the paneer filling:

– 1 cup crumbled or grated paneer (Indian cottage cheese)
– 1 small onion, finely chopped
– 1-2 green chilies, finely chopped (adjust to your spice preference)
– 1 teaspoon grated ginger
– 2-3 cloves of garlic, minced
– 2 tablespoons chopped fresh coriander leaves
– 1/2 teaspoon garam masala
– 1/2 teaspoon cumin powder
– 1/2 teaspoon red chili powder (adjust to taste)
– Salt to taste
– Ghee or oil (for cooking the parathas)

Instructions:

1. Prepare the dough:

a. In a mixing bowl, take the whole wheat flour (atta) and add a pinch of salt.
b. Gradually add water and knead the mixture to form a smooth and elastic dough.
c. Cover the dough with a damp cloth and let it rest for about 15-30 minutes.

2. Make the paneer filling:

a. In a separate bowl, combine the crumbled or grated paneer with the finely chopped onions, green chilies, grated ginger, minced garlic, chopped coriander leaves, garam masala, cumin powder, red chili powder, and salt.
b. Mix everything well until all the spices are evenly distributed, and the filling is well combined.

3. Assemble and cook the paneer paratha:

a. Divide the rested dough into small equal-sized balls, roughly the size of a golf ball.
b. Take one dough ball and flatten it with your palms. Dust it with some dry flour to prevent sticking.
c. Roll the dough ball into a small disc of about 4-5 inches in diameter.
d. Place a portion of the paneer filling (around 2-3 tablespoons) in the center of the disc.
e. Bring the edges of the disc together to cover the filling and form a stuffed ball.
f. Flatten the stuffed ball slightly and dust it with dry flour.

4. Roll out the paneer paratha:

a. Gently roll out the stuffed ball into a circular shape, ensuring that the filling doesn’t spill out.
b. Roll it to a size of around 7-8 inches in diameter or as thin as you prefer your parathas.

5. Cook the paneer paratha:

a. Heat a tawa or griddle over medium heat.
b. Place the rolled-out paneer paratha on the hot tawa and cook for about a minute or until you see small bubbles forming on the surface.
c. Flip the paratha and apply some ghee or oil on the cooked side.
d. Cook the other side until golden brown, applying ghee or oil on this side too.
e. Press the edges gently with a spatula to ensure even cooking.
f. Once both sides are cooked and have browned spots, remove the paneer paratha from the tawa.