Learn how to make this delicious Indian flatbread using Paneer, view the video here: Paneer Paratha, Cheese Parantha
Ingredients:
For Dough
• 1 cup whole wheat flour (atta)
• 1/3 cup all purpose flour (maida)
• 1/2 teaspoon salt or to taste
• 1 teaspoon vegetable oil
• 1 cup water
For paneer filling
• 7 oz paneer, finely grated (about 1 1/2 cups when grated)
• 1 small onion, minced
• 3 tablespoons finely chopped cilantro
• 1/2 teaspoon garam masala
• 1/4 teaspoon turmeric powder, optional
• 1 green chili finely chopped or according to taste
• Salt
Procedure:
How to make Dough:
• Combine the wheat flour, all purpose flour, salt and oil in a large bowl
• Sprinkle a little water at a time till the dough binds together
• Knead the dough, sprinkling water, until it forms a soft, elastic ball
• Make sure the dough isn’t too wet. If it gets too wet or sticky, add more flour
• Knead the dough till it is smooth and elastic (think pizza dough)
• Drizzle a few drops of oil over the dough ball, and spread it all over the surface
• Cover the dough with a damp towel
• Let it rest for 15 minutes. In the meanwhile, make the paneer filling
How to make filling :
• Combine all paneer filling ingredients in a bowl
• Taste the filling and adjust salt and seasonings if needed. If you like it spicier, you can add more minced chilis or garam masala at this point
How to make Paratha :
.jpg)
• Keep a small bowl of wheat flour near you
• Remove the dough from the bowl, and knead it a few times
• Divide the dough into 6 equal parts. If you don’t have much experience making parathas, divide the dough into 8 parts, so each paratha is smaller, and therefore easier to make.
• Take one piece of the divided dough and form it into a ball
• Dip the dough ball in wheat flour
• Place it on a clean, flat surface for rolling
• Using a rolling pin, roll out the dough into a round using a light touch
• Turn the paratha 1/4ths of a turn each time you roll it. This will keep it round.
• Sprinkle a little flour as and when needed.
• Place 2 tablespoons of the paneer filling in the center
• Gather the edges of the paratha and bring them up, and pleat them over the filling, to form a parcel. If you feel the parcel can hold more paneer filling, add a little more now
• Pinch the top to seal the paratha
• Dip it in flour, flatten it a little, and gently roll it using a rolling pin
• Roll gently till the paratha is about 1/4 inch thick
• Then increase heat to medium-high and drizzle about 1/4th teaspoon of vegetable oil (you can use less oil or oil spray)
• Cook paratha on both sides till the dough is cooked and lightly browned (but not too dark)
• Serve paneer parathas with curd or raita and any pickle.
Useful Tips
• Add enough water to the dough so that it is soft (but not sticky)
• Sprinkle wateron the flour a little at a time, this way you are more in control of the final result
• A hard dough will make your parathas stiff
• When kneading, aim for a soft, smooth, elastic dough that is not sticky
• when rolling parathas use a gentle touch
• Make sure you chop the filling ingredients very fine.
• The more you practice making parathas, the better you will get!
Pictures taken from Flwoke and Recipe India
Recipe taken from
Veggie Belly