TU MERI CHAI
MAI TERA PARATHA,
TERE BINA ZINDAGI ME
PHELA HAI SANNATA!
Paneer paratha is a popular North Indian stuffed flatbread made with a whole wheat flour dough and filled with savory, spiced, grated paneer (Indian cottage cheese) stuffing. Paneer paratha is one of the most popular stuffed paratha varieties from Punjab and usually made for breakfast.
I share my family recipe of paneer paratha which is not very spicy and easy to make. You also do not need to cook the paneer prior to make these parathas.
Simply add the herbs and spices to the grated paneer. Then fill this paneer stuffing in the rolled dough and roast the paratha.
I always recommend making your own homemade Paneer – cottage cheese and use it for any paneer dish that you make. So is the case with this paneer paratha.
The paneer retains its freshness and softness even when cooked. The filling has a lovely moistness and you will not feel any dryness. The paneer also has a nice soft texture in the filling.
It is an all-time favorite paratha at home and is served in most restaurants as well as Punjabi dhabas (road side eateries).
The best way to have paneer paratha is with some curd (yogurt) or homemade white butter. You can also have them with some mango pickle or lemon pickle.
I always like to apply a bit of butter on them while serving. However, butter can be served as a side also.
They can also be packed for tiffin box. Usually, they are made for breakfast but you can have them for lunch or dinner or as an evening snack also.
Ingredients for Paneer Paratha
Steps for Paneer Paratha
Paneer Paratha
Ingredients
200 grams Paneer
1 Boiled Potato
2 Green Chillies
1 teaspoon Chaat Masala
1 teaspoon Ginger Paste
1 teaspoon Chilli Flakes
Half teaspoon Garam Masala powder
1 Onion chopped
Coriander Leaves
Half Lemon Juice
Salt
2 cup Wheat Flour
1 teaspoon Ghee
Oil
Steps
Knead 2 cup wheat flour along with salt and 1 tbsp ghee. Make soft dough and keep it covered to rest.
Take 200 grams grated paneer in a bowl add 1 boiled potato, 2 green chillies finely chopped or paste,1 tsp chaat masala,1 tsp ginger paste,1 tsp chiili flakes, Half teaspoon garam masala powder, 1 onion chopped, chopped coriander leaves, half lemon juice, salt and mix all the ingredients well.
Now it is time to make the parathas.
Make medium size balls of the kneaded dough.
With a rolling pin roll, the dough balls in a circle about 4-5 inches in diameter.
Place the paneer stuffing on one of the rolled rounds keeping one inch space around the circumference.
Do not overfill or underfill the stuffing, if you overfill the stuffing it can come out while rolling. On the other hand, if you underfill the stuffing, then you can get the less taste of paneer stuffing and more of the dough.
Cover the dough with paneer stuffing into a round flat ball and roll it with a rolling pin into a round paratha by adding some dry wheat flour with light hands. Do not press too much while rolling.
Preheat a tava for frying the parathas.
Now place ine paratha and fry it on high flame for 2-3 minutes on one side, then flip when one side is partly cooked.
You will see some air pockets and light blisters on one side. Press the edges of the paratha with a spatula so that the edges are cooked. A well stuffed and rolled parata will puff up slightly while cooking.
Apply some ghee while frying to the parathas to make them moist.
Serve them with curds, pickle and butter.
If you like my recipes then do try and share your feedback and tag us on Instagram, Facebook and Youtube.
Paneer contains a very high amount of Vitamin D and Calcium and these two components are key players that help in preventing breast cancer. Paneer helps in building better bones and teeth. The richness of calcium and vitamin D makes it an ideal source for bone strengthening. Be it, little kids, or adults, anyone can consume paneer for healthy bones and teeth. Not just this, Calcium plays a key role in the nervous and muscular system as well.
Tips * If serving later place the paneer paratha in a roti basket. *Ensure that the green chilies are finely chopped or they will come out while rolling. *Best to have them hot as they are prepared. A cup of hot tea will also go very well during monsoons or winters. *Optionally, you can place some softened butter on top.
