Recipe for Paneer Paratha
Make authentic, homemade Paneer Parathas in just six simple steps. This detailed recipe will have you serving up delicious traditional Indian food in no time!
Equipment
- 1 Mixing Bowl
- 1 Iron Tawa
Ingredients
- 1 Cup Wheat Flour
- 150 grams Grated Paneer
- 1 No Onion finely chopped
- 2 No Green chillies Chopped
- Coriander Leaves Chopped
- 1 tsp Ginger Garlic Grated
- Salt as per taste
- 1/2 tsp Carrom Seeds
- 1/2 tsp Chaat Masala
- 1/4 tsp Garam Masala
- 1/4 tsp Turmeric Powder
- 1/4 tsp Cumin Seed
- Oil/Ghee
Instructions
- Ingredients of paneer paratha
- In the wheat flour, add salt and mix well.
- Now adding water in portions, knead a soft chapati dough.
- Add around 1 tbsp of oil and knead it for another 2-3 mins.
- Cover and keep it for 15 to 20 mins.
- To make the paneer stuffing/ filling, add chopped onion, green chillies, coriander leaves, and ginger garlic paste.
- Now add the dry masala and salt and mix it well.
- Mix it well.
- The paneer filling is ready.
- Check the dough after 15-20 mins and knead it for another 1-2 mins.
- Make equal portions of the dough.
- Press it gently first to spread the filling evenly across.
- Now place equal size paneer balls over the poori and stuff them, closing all edges.
- To make the paratha, coat the dough ball well in the atta and roll it to form a poor
- Now coat it again in the dry atta and gently start rolling the paratha.
- Once the tawa is hot, transfer the paratha and keep it on low, medium flame
- Turn it over gently and press from all sides to cook well.
- Apply ghee/oil on both sides and roast the paratha well.
- Gently press the parathas from all sides and turn them over occasionally
- Paratha is ready to transfer it to a plate.
Video
Notes
- Make a soft and stiff dough, not sticky, to avoid breaking the Parathas while rolling.
- While kneading, add some Oil to the dough.
- You can even add some spices to the dough for added taste.
- While. Roasting the Parathas apply Butter for added flavour