PANEER PARATHA

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Paratha is a type of unleavened Indian flatbread. It can be made either plain or stuffed with ingredients like potatoes, paneer or vegetables. There are so many different types of stuffed paratha. Aloo paratha, paneer paratha, gobi paratha and mooli paratha are some of the most popular types of stuffed parathas.

Paneer paratha is an unleavened flatbread stuffed with PANEER (Indian cottage cheese) and few other spices. Paneer paratha is originated from the state of Punjab, India. It is commonly had for breakfast or even for lunch. It is usually served along with curd and pickle.

ABOUT THE RECIPE:

Traditionally, paneer parathas are made with whole wheat flour. But in South India, it is commonly made with maida and wheat flour. I’ve used both whole wheat flour and maida for this recipe. Whole wheat flour(LAYER CHAPATHI) dough can also be used for this recipe.

I’ve used the basic seasoning like, chilly powder and salt for the paneer. Onions, green chillies and coriander leaves can also be used.

INGREDIENTS FOR PANEER PARATHA:

FOR PARATHA:

• MAIDA – 2 CUPS
• WHOLE WHEAT FLOUR – 1 CUP
• OIL – 3 TBSP
• SALT – AS REQUIRED

FOR STUFFING:

• PANEER – 250 GMS
• CHILLY POWDER – 1/2 TSP
• CHAT MASALA – 1/2 TSP
• SALT – AS REQUIRED

HOW TO MAKE PANEER PARATHA:

• Pat dry the paneer and grate it.

• Add 1/2 tsp of chilly powder, 1/2 tsp of chat masala and salt to the grated paneer and mix them well. Keep it aside.

• Add 2 cups of maida, 1 cup of wheat flour, 2 tbsp of oil and salt to a mixing bowl.

• Add little water at a time and mix it to a thick dough. It shouldn’t be too hard or too soft.

• Knead the dough for about 1 minutes. Do not knead it for a long time.

• Apply little oil on the dough.

• The oil helps to prevent the dough from drying.

• Cover it with a wet cloth and let it rest for about 30 minutes.

• After 30 minutes, knead the dough for about 2 minutes. Kneading it for 2 minutes is more than enough.

• After 2 minutes of kneading, divide the dough into 7 equal portions.

• Take 1 portion of the dough and dust it with some flour.

• Press it on the corners. It has to be thick in the middle and thin on the corners.

• Take a small portion of the paneer stuffing, roll it and place it over the dough.

• Join the corners of the dough. Twist it, so that it covers the paneer stuffing completely.

• Remove the excess dough.

• Gently press the dough.

• Dust it with little flour on both the sides.

• Roll the dough gently. Make sure not to roll it too much. The stuffing might come out.

• Heat a tawa, and then add the rolled dough to the tawa.

• Cook it for 10 seconds on one side and then flip it over.

• It will start to puff up.

• Apply little oil on top of the paratha and then flip it again.

• Apply oil on the other side and cook it for at least 1 minutes on both sides.

• Once it is cooked on both sides, transfer it to a plate.

YUMMY AND DELICIOUS PANEER PARATHA IS READY.

I HAD PANEER PARATHA WITH CURD, PICKLE AND BUTTER.

NOTE:

• Paneer has to be completely dry before using. Or, the water in the paneer might spoil the paratha while rolling.
• It can also be made with whole wheat flour (LAYER CHAPATHI). Parathas made with whole wheat flour might have a slight hard texture, compared to the one made with maida and whole wheat flour.
• I’ve used maida and wheat flour in the ratio of 2:1. But, it can also be made in the ratio of 1:2.
• Changing the proportion of the dough might change the texture of the parathas, but it won’t alter the taste and flavour of the recipe.
• I’ve used the basic seasoning for the paneer. Finely chopped onions, green chillies and coriander leaves can also be added to the paneer for an enhanced flavour.