PANEER PARATHA
Whether you have them for breakfast, lunch or dinner, parathas ( also called paranthas) are tasty and filling. They can be served with curds as I have done today or with pickles, curries, or even ketchup. We make parathas very often so elsewhere in this blog you will find recipes for many varieties of parathas, like for example Aloo and Pudhina Paranthas made with potatoes and mint, Gobhi Paranthas made with cauliflower, and the less common, Spring Onion Paranthas.
Today's recipe is adapted from Paneer Paratha by Nisha Madhulika who I greatly admire, and uses paneer or cottage cheese as the stuffing. You can use either ghee or oil for making the parathas, I normally use regular cooking oil to avoid the use of ghee. The stuffed parathas are usually kept thick, with the thickness and size of the parathas depending on individual taste.
Ingredients:
Whether you have them for breakfast, lunch or dinner, parathas ( also called paranthas) are tasty and filling. They can be served with curds as I have done today or with pickles, curries, or even ketchup. We make parathas very often so elsewhere in this blog you will find recipes for many varieties of parathas, like for example Aloo and Pudhina Paranthas made with potatoes and mint, Gobhi Paranthas made with cauliflower, and the less common, Spring Onion Paranthas.
Today's recipe is adapted from Paneer Paratha by Nisha Madhulika who I greatly admire, and uses paneer or cottage cheese as the stuffing. You can use either ghee or oil for making the parathas, I normally use regular cooking oil to avoid the use of ghee. The stuffed parathas are usually kept thick, with the thickness and size of the parathas depending on individual taste.
Ingredients:
- Atta (Wheat Flour), sieved, 300 gms + some for dusting the parathas while making them
- Paneer (Cottage Cheese), 100 gms
- Green Chillies, finely chopped, 1-2
- Ginger, grated, 1/2 " piece
- Coriander Leaves, chopped, 1 tbsp
- Coriander Powder, 1 tsp
- Chilli Powder, 1/4 tsp or to taste
- Amchur (Dry Mango) Powder, 1/8 tsp
- Garam Masala, 1/8 tsp
- Salt, to taste
- Oil, as required to knead the dough, and to make the parathas
Method:
In a bowl, add the sieved atta, salt, and 1 tsp of oil and adding luke warm water little at a time knead the dough for the parathas. Keep the dough aside to rest for about 15-20 minutes
In another bowl, grate or crumble the paneer and mix together the paneer, green chillies, chopped coriander leaves, chilli powder, coriander powder, amchur powder, garam masalal and salt to prepare the stuffing for the parathas
Make a lemon sized ball of the dough that has been rested, dust it with atta and roll it into 3 " discs
In each of the discs, evenly spread 2 tsp of the paneer mixture, and fold the disc from the edges to the centre to enclose the stuffing
Once again dust it in the atta and roll it into 6" discs
Grease and heat a tawa and place a paratha on it, apply ghee/oil on both sides and on the corners of the paratha
Keep flipping the paratha till it gets nicely browned on both sides
Prepare all the parathas in the same manner with the remaining dough
Serve the hot parathas with a curry or chutney of your choice or with curds and pickles.
Make a lemon sized ball of the dough that has been rested, dust it with atta and roll it into 3 " discs
In each of the discs, evenly spread 2 tsp of the paneer mixture, and fold the disc from the edges to the centre to enclose the stuffing
Once again dust it in the atta and roll it into 6" discs
Grease and heat a tawa and place a paratha on it, apply ghee/oil on both sides and on the corners of the paratha
Keep flipping the paratha till it gets nicely browned on both sides
Prepare all the parathas in the same manner with the remaining dough
Serve the hot parathas with a curry or chutney of your choice or with curds and pickles.
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