A Paneer Paratha is the most delightful of all parathas and is our family favourite. Paneer is an ingredient that is commonly bought in my home and ive tried almost all recipies with it. This is an easy paratha which is a real celebration to a hungry stomach. It tastes great when eaten with Mint chutney or curd.
Ingredients
2 to 2.25 cups whole wheat flour/atta
⅔ cup water or add as required
1 tsp ghee or oil
½ tsp salt or add as required
for paneer stuffing:
200 gms paneer/cottage cheese
1 or 2 green chilies , finely chopped
½ tsp red chili powder
½ tsp garam masala powder
½ tsp salt or add as required
ghee or oil as required for roasting parathas
Butter (if needed) to sptead on the cooked Paratha.
⅔ cup water or add as required
1 tsp ghee or oil
½ tsp salt or add as required
for paneer stuffing:
200 gms paneer/cottage cheese
1 or 2 green chilies , finely chopped
½ tsp red chili powder
½ tsp garam masala powder
½ tsp salt or add as required
ghee or oil as required for roasting parathas
Butter (if needed) to sptead on the cooked Paratha.
Instructions
Take 2 to 2.25 cups whole wheat flour, ½ tsp salt, 1 tsp ghee or oil in a mixing bowl.
Pour about ½ cup water first.
mix and begin to knead. Add more water if required and knead to a smooth soft dough. Overall i added ⅔ cup water.
Cover and allow the dough to rest for 20 to 30 minutes.
For the stuffing, grate 200 grams of paneer.
Add 1 or 2 finely chopped green chilies, ½ tsp garam masala powder, ½ tsp red chili powder and ½ tsp salt. You can add more salt, or red chili powder if you prefer.
Mix everything well so that the spice powders are uniformly mixed with the grated paneer.
Pinch two small balls from the dough and roll them in your palms to make them even.
Dust some flour on the dough balls.
with a rolling pin, roll the dough balls.
Place the paneer stuffing on one of the rolled rounds keeping one inch space around the circumference.
Cover with the other rolled dough and press the edges well.
sprinkle some flour and roll the stuffed paratha to your required shape.
Heat a tava and then place the rolled paratha on it. The tava should be hot. to check the heat, sprinkle a generous pinch of whole wheat flour on the tawa. If the whole wheat flour becomes brown in some seconds, the tawa is hot enough to roast the parathas.
Flip when one side is partly cooked. about ¼ cooked.
Apply ghee on this side with a spoon.
turn over and flip.
Let the ghee side get cooked now.
spread some ghee on the top.
flip again.
Press the edges with a spatula so that the edges are cooked.
Flip once or twice till the paratha has golden spots and is evenly cooked.
Spread some butter on the paratha. Serve paneer parathas hot with some fresh yogurt and chutney.
Pour about ½ cup water first.
mix and begin to knead. Add more water if required and knead to a smooth soft dough. Overall i added ⅔ cup water.
Cover and allow the dough to rest for 20 to 30 minutes.
For the stuffing, grate 200 grams of paneer.
Add 1 or 2 finely chopped green chilies, ½ tsp garam masala powder, ½ tsp red chili powder and ½ tsp salt. You can add more salt, or red chili powder if you prefer.
Mix everything well so that the spice powders are uniformly mixed with the grated paneer.
Pinch two small balls from the dough and roll them in your palms to make them even.
Dust some flour on the dough balls.
with a rolling pin, roll the dough balls.
Place the paneer stuffing on one of the rolled rounds keeping one inch space around the circumference.
Cover with the other rolled dough and press the edges well.
sprinkle some flour and roll the stuffed paratha to your required shape.
Heat a tava and then place the rolled paratha on it. The tava should be hot. to check the heat, sprinkle a generous pinch of whole wheat flour on the tawa. If the whole wheat flour becomes brown in some seconds, the tawa is hot enough to roast the parathas.
Flip when one side is partly cooked. about ¼ cooked.
Apply ghee on this side with a spoon.
turn over and flip.
Let the ghee side get cooked now.
spread some ghee on the top.
flip again.
Press the edges with a spatula so that the edges are cooked.
Flip once or twice till the paratha has golden spots and is evenly cooked.
Spread some butter on the paratha. Serve paneer parathas hot with some fresh yogurt and chutney.
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