Parathas are popular breakfast dish that is very famous in Northern States of India, especially Punjab. Paneer Paratha is yet another popular paratha variety made with paneer as stuffing mixed with spice powders and finely chopped coriander leaves.
Though there are quite a few varieties of Parathas that are prepared and relished – Methi Paratha, Aloo Methi Paratha, Plain Paratha, Aloo Paratha, Gobi Paratha to name a few. Today’s recipe Paneer Paratha is one variety that I often make at home. Paneer Paratha is everyone’s favorite. My daughter doesn’t like to eat paneer otherwise. When made as stuffing in parathas, she loves it and eats happily. Also, this is one of the easiest stuffed paratha varieties to make if paneer is readily available in hand. The only effort involved is grating the paneer and preparing the dough. Once that is done, you can prepare the parathas in a jiffy. When made with whole wheat flour, Paneer Parathas are healthy and filling too and makes a very good lunch box menu. These parathas taste good on their own, but tastes best when served with mango pickle and thick curds or green chutney or butter. You can also enjoy it the way my daughter enjoys hers, with Tomato Sauce or Ketchup.
For the dough
Whole wheat flour – 2 cups (one cup measures 240 ml)
Salt – ½ tsp
Oil – 1 tsp
Water as needed
For the stuffing
Paneer – 200 gms
Green chilli – 1 or 2
Red chilli powder – ½ tsp
Jeera powder – ½ tsp
Garam masala powder – ½ tsp (optional)
Dry mango powder – ¼ tsp (optional)
Coriander leaves – 2 tbsps finely chopped
Salt to taste
For roasting parathas
Oil or ghee for frying the parathas as needed
Prep time – 10 mins
Cook time – 30 mins
Total time – 40 mins
Makes 7 parathas
- Take all the ingredients for preparing the dough except oil and water in a wide bowl. Combine the dry ingredients using your hands.
- Add water little at a time and prepare soft and smooth dough. Lastly smear oil over the prepared dough. Let it rest until you prepare the stuffing.
- Grate the paneer using a grater. You can also crumble it finely using your hands.
- Chop green chillies and coriander leaves finely.
- Add to the grated paneer, finely chopped green chillies and coriander leaves, red chilli powder, jeera powder, garam masala powder (optional) and salt to taste. Mix well so that the spice powders blend with the grated paneer. Keep it ready to be stuffed inside the paratha.
- Divide the dough into equal sized balls. I got 7 equal sized balls.
- Take one ball of dough, roll and flatten it into a disc of 5” diameter. Use dry flour for dusting while rolling.
- Place the paneer mixture (about 1 to 1 ½ tbsps) in the center of the dough disc and sprinkle about ¼ tsp of dry flour over the stuffing. Gather the edges of the disc by pleating and join the pleats in the center. The gathered pleats will now cover the stuffing and will look like a money bag.
- Flatten the bag, sprinkle some flour and gently roll it to the size of about the regular chapathi you would make. You can roll it as per your preference, thin or thick.
- Heat a tava; when hot, gently place the rolled paratha on the tava. Drizzle some oil over and around the paratha edges.
- When the base is partially cooked, flip the paratha using a spatula. Again drizzle some oil over the flipped paratha. Once the other side is cooked, flip it. Golden brown spots should appear on the paratha. You can press it with a spatula to ensure the inside is also cooked properly.
- Once both sides are cooked well with nice golden brown spots, remove the paratha from the tava.
- Repeat the procedure for the rest of the dough and make all the parathas in the same way.
Serve it hot directly from the tava to the plate either with thick curd or butter or green chutney or some mango pickle. While serving Paneer Parathas to my kids, I serve it with Tomato Ketchup, a combo which they love and enjoy to relish.
- I used whole wheat flour for preparing the dough.
- You can use store bought or homemade paneer.
- Always cut the green chillies and coriander leaves finely so that the stuffing does not come out while rolling.
- You can totally skip green chillies and use red chilli powder alone or vice versa.
- If dry mango powder or amchur is not available, you can skip it. If amchur is not available and you still want a tinge of tanginess in your stuffing, you can squeeze ½ a lemon to the grated paneer.
- If you are finding it difficult to roll the parathas with the stuffing inside, you can alternatively try the following method. Roll out two plain chapathis (about 6”-7” in diameter) of the same size. Spread the stuffing over one chapathi leaving about ¾” of space on sides of the stuffing. Place the other chapathi over the spread stuffing. Press and seal the edges using your fingertips. Dust some flour and gently roll the stuffed paratha to the size of a regular chapathi you would make. Once done, follow the recipe from step 10.
- You can use only oil or only ghee or a mixture of oil/ghee for cooking the parathas.
- Always cook parathas on medium-high flame as cooking on low flame will make them hard and softness may not be retained for a longer time.
- If not serving immediately, stack the cooked parathas one on top of the other until serving in an insulated hot pot.