Paneer Paratha is a popular whole wheat Indian flatbread.
It’s filled with crumbled paneer (Indian cottage cheese) and makes a filling breakfast or lunch.I grew up eating all sorts of parathas. It’s hard to pick a favorite. I love them all- aloo, gobi, mooli.
And this paneer paratha is also one of my favorites.
Although, I have to say that paneer paratha wasn’t made as frequently in my house as say aloo or gobi paratha.
Maybe because paneer was a special occasion thing and potatoes and cauliflower were more of everyday thing.
Anyway, now I do make paneer paratha often. And I always make it with fresh homemade paneer. The soft and fresh paneer works best for the paratha.
Ingredients2 cups atta 260 grams, durum wheat flour
1/2 teaspoon salt
2 teaspoons oil 10 ml, I used avocado oil
water to knead the dough, around 3/4 cup
200 grams crumbled paneer almost 2 cups crumbled paneer
2 tablespoons chopped cilantro
1 green chili chopped, or adjust to taste
1/4 teaspoon garam masala
1/8 teaspoon ajwain carom seeds
1/4 + 1/8 teaspoon salt or to taste
Method* To a large bowl, add atta (whole wheat flour), salt and oil. I use the steel bowl of my stand mixer.
* 2- Start adding water, little by little to knead the dough. Again, I use the paddle attachment of my stand mixer to mix the dough.
* Knead to a soft and smooth dough. I used the dough attachment of my stand mixer. You can do this by hand.
* Transfer the dough to a container and apply some oil on top.
* Cover with a cloth and let it rest for 20 to 30 minutes.
*To make the filling, crumble paneer in a bowl or plate. Then add the cilantro, green chili, garam masala, ajwain and salt.
* Mix everything together. The filling is now ready. Set it aside.
* Once the dough has rested, divide it into 8 equal sized balls.
* Roll each ball between your hands to make it smooth. Keep the balls covered else dough will dry out.
* Meanwhile put a tawa/skillet to heat on medium-high heat.
* Now, take one of the dough ball and press it down with your hands. Using a rolling pin, roll it into a circle of 4 to 5 inch diameter. Apply around 1/4 teaspoon oil on the rolled dough.
* Add the filling, around 1-2 tablespoons but remember to not over-fill.
* Bring the edges of the rolled paratha together and pinch to seal the edges.
* Then press the dough down with your hands and make it little smooth.
* Then roll the dough again using a rolling pin, into a circle of 7 to 8 inch diameter. Apply equal pressure while rolling the paratha so that's it rolls evenly.
* Now, place the rolled paratha onto the heated tawa. Cook the side for a minute or two and then flip over.
* Apply oil, round 1/4 teaspoon on the half-cooked side and then flip again. Now apply oil on the other side as well. Press with a spatula and cook the paratha until both sides have golden brown spots on them.
* Repeat with the remaining dough balls and make all parathas similarly. Enjoy paneer paratha with a cup of chai.