Paneer paratha is an Indian stuffed flatbread that is usually had during any time of the day or also can be packed into lunchbox.
Paneer paratha is made by making a mixture of crumbled/grated paneer ( cottage cheese) along with few other spices and stuffing it inside a dough and rolling it. This rolled out stuffed dough is then cooked on a pan till done. Served along with spiced yoghurt/pickle this can be had for breakfast, lunch or even dinner.
Let’s roll out some parathas shall we?
INGREDIENTS
Makes 6-7 parathas
- Paneer – 200-250 gms (crumbled/grated)
- Onion – 1 small, grated
- Green chilli – 1 medium sized, finely chopped
- Ginger – 1.5 tsp, finely grated/chopped
- Red Chilli powder – 1 tsp
- Turmeric powder – ¼ tsp
- Garam masala – ½ tsp
- Cumin powder – ½ tsp
- Chaat masala – ½ tsp ( optional)
- Coriander – 2 tsp, finely chopped.
- Salt – to taste
- Oil/Butter/Ghee – As required to cook the parathas
- Whole wheat dough – As required to make 6-7 parathas
METHOD
1. Take crumbled paneer in a mixing bowl and add in the grated onions, chilli and ginger.
2. Also add the red chilli powder, cumin powder, turmeric, garam masala, salt and chaat masala. Add the finely chopped coriander as well.
3. Mix everything together till all the ingredients all well incorporated with each other. Use immediately or store in the refrigerator for upto 2 days.
4. To make the parathas, take a portion of dough and roll it into a small circle and place the prepared paneer stuffing on the rolled dough.
5. Bring in all the edges together and make a ball with the stuffing inside.
6. Roll the ball flat dusting with some flour and to required diameter and thickness.
7.Heat a pan well, and add the rolled out paratha on the pan. Let it cook on one size for few seconds.
8. Flip the paratha, and brush with some oil/ghee/butter on the flipped side. Cook for about 1 minute on medium flame on both the sides till done and the brown blisters/spots appear on the surface of paratha.
9.Serve hot with some pickle/spiced yoghurt and a cup of tea.
NOTES
- The stuffing can be made in advance and stored in the refrigerator for 2 days and not more than that. Do not add salt if doing so. Add salt when making the parathas.
- Addition of onion, ginger, coriander and chilli is optional. It tastes good either way.
- Roasted and crushed kasuri mathi can also be added to the paneer mixture for an added flavour.
The Greedy Tummy 