Paneer Paratha
Paneer Paratha is a stuffed Indian flatbread made by filling whole wheat dough with spiced grated paneer and cooking on a skillet.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Whole Wheat Flour (for the dough) | 500 | Grams |
| Paneer (grated) | 300 | Grams |
| Water (for kneading the dough) | 250 | Milliliters |
| Salt (divided, for dough and filling) | 2 | Tsp |
| Cumin Seeds (for the filling) | 1 | Tsp |
| Red Chili Powder (for the filling) | 1 | Tsp |
| Garam Masala (for the filling) | 1 | Tsp |
| Coriander Leaves (chopped, for the filling) | 0.5 | Bunch |
| Green Chili (finely chopped, for the filling) | 1 | Count |
| Ghee (for cooking the parathas) | 100 | Grams |
Instructions
- In a large bowl, mix whole wheat flour and 1 teaspoon salt. Gradually add water and knead into a soft dough. Cover and let it rest for 30 minutes.
- In another bowl, combine grated paneer, cumin seeds, red chili powder, garam masala, chopped coriander leaves, green chili, and 1 teaspoon salt. Mix well to prepare the filling.
- Divide the dough into 10 equal portions and roll each into a ball. Flatten each ball slightly.
- Take one dough ball, roll it out into a small circle, place a portion of the paneer filling in the center, and bring the edges together to seal.
- Gently roll the filled dough ball into a flat circle, about 6 inches in diameter, ensuring the filling does not spill out.
- Heat a skillet over medium heat. Place the rolled paratha on the skillet and cook for 1-2 minutes on each side, applying ghee, until golden brown.
- Repeat the process with the remaining dough and filling. Serve hot with yogurt or pickle.
Kitchen equipment
SkilletRolling Pin