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Paneer Paratha Recipe

Food Wiki
Paneer Paratha stands as a well-loved flatbread hailing from North India. Crafted from a mixture of whole wheat flour dough, it embraces a delectable interior of grated paneer, imbued with savory spices. Originating from the Punjab region, this paratha variation is a breakfast staple, cherished for its flavorsome appeal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Breakfast
Cuisine Indian
Servings 9
Calories 224 kcal

Ingredients
  

For Whole Wheat Dough

  • 2 to 2.25 cups whole wheat flour – 240 grams to 270 grams
  • ⅔ cup water or add as required
  • 1 teaspoon Ghee or oil
  • ½ teaspoon salt or add as required

For Paneer Paratha Stuffing

  • 200 grams Paneer (Indian cottage cheese)
  • 1 or 2 green chilies – finely chopped or ½ to 1 teaspoon
  • ½ teaspoon red chili powder
  • ½ teaspoon Garam Masala
  • ½ to ¾ teaspoon dry mango powder (amchur powder) or add as per your taste
  • ½ teaspoon salt or add as required
  • Ghee or oil as required for roasting parathas

Instructions
 

Kneading Dough

  • Take whole wheat flour, salt, ghee or oil in a mixing bowl.
  • Pour 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.

Making Paneer Stuffing

  • Meanwhile while the dough is resting, prepare the stuffing. Grate the paneer.
  • Add the finely chopped green chilies, dry mango powder, punjabi garam masala or garam masala powder, red chili powder and salt. 
  • You can add more of the salt, red chili powder or dry mango powder if you prefer.
  • Mix everything well so that the spice powders are evenly mixed with the grated paneer.

Rolling Paneer Paratha

  • 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 to a circle of about 4 to 5 inches in diameter.
  • 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 a circle of about 6 to 7 inches in diameter.

Making Paneer Paratha

  • Heat a tava or griddle 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 when the second side is half cooked.
  • Let the ghee side get cooked now. Spread some ghee on the top. Flip again using a spatula.
  • Press the paratha edges with a spatula so that the edges are cooked.
  • Flip once or twice till the paratha has golden spots and is evenly cooked.
  • Place them in a roti basket or casserole.
  • Optionally you can place some butter on top and spread it with a spoon.¼
  • Wipe the excess whole wheat flour if any, with a cotton kitchen napkin. So that the browned whole wheat flour does not stick to the parathas. 
  • Make all paratha this way on the tawa (griddle).
  • Keep on stacking them in the roti basket or casserole. Spread some butter on each paratha while stacking them.
  • If not stacking them, then serve paneer paratha hot with some fresh yogurt or pickle and butter. A cup of hot ginger tea will also go very well.

Nutrition

Calories: 224kcalCarbohydrates: 21gProtein: 7gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 33mgSodium: 317mgPotassium: 99mgFiber: 3gSugar: 1gVitamin A: 35IUVitamin C: 2mgCalcium: 117mgIron: 1mg
Keyword Paneer Paratha Recipe
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