Paneer Paratha (Cheese Paratha)
Paneer Paratha is whole-wheat flat bread filled with mildly spiced paneer Indian Cheese). This is a good breakfast option. Paneer paratha can be served by itself or enjoyed with any gravy -based dish.
Ingredients
Dough
- 1 cup whole wheat flour (atta)
- ½ cup all-purpose flour (plain flour, maida)
- 1 tablespoon oil
- 1/2 teaspoon salt
- Approx. ¾ cup water
Filling
- 1-1/2 cup shredded paneer approx. 6oz.
- 2 tablespoons 2 tablespoons yogurt firm (curd, dahi)
- 1/2 teaspoon salt adjust to taste
- 1/2 teaspoon cumin seeds (jeera)
- 1 tablespoon shredded ginger
- 1/4 teaspoon red chili flakes adjust to taste
- 2 tablespoons 2 tablespoons minced cilantro (hara Dhania)
Also Need
- ¼ cup whole-wheat flour for rolling
- Approx. 3 tablespoons oil
Instructions
Dough
- In a bowl, mix whole-wheat, all-purpose flour, salt and oil. Add water to make soft dough (adjust the water as needed).
- Knead the dough on a lightly greased surface. The dough should be very smooth and soft.
- Set the dough aside and cover. Let the dough rest for at least ten minutes.
Filling
- Mix all the ingredients for filling together, mix it well (don’t knead the filling).
Making Paratha
- Divide the dough and the paneer mix into 6 equal parts.
- Roll the dough into 3-inch diameter circles. Place the paneer balls in the center. Seal by pulling the edges of the rolled dough together to make a ball. Proceed to make all six balls.
- Let them settle for 3 to 4 minutes before rolling them.
- Heat the skillet on medium high. An iron skillet works best. To check if the skillet is hot enough. Sprinkle a few drops of water on the skillet, water should sizzle. Skillets should not be smoking.
- Before rolling the paratha roll the filled ball in dry whole-wheat flour.
- Lightly press the ball and keep it sealed side up. Roll the ball lightly handed in to 6–7-inch circle. Whenever the dough sticks to the rolling pin or rolling surface, lightly sprinkle dry whole-wheat flour on both sides of the semi-rolled paratha.
- Place the paratha over the skillet. About half a minute you will see the paratha changing in color lightly and puff different places.
- Then flip the paratha over. You should see some light golden-brown spots on the topside. After a few seconds, spread 1 teaspoon of oil on the paratha. Again, flip the paratha and lightly press the puffed areas with a spatula that will help the paratha too puff from other sides.
- Flip again and press with the spatula making sure the paratha is golden-brown on both sides.
- For best taste serve parathas hot as they get soft as they cool.
- Parathas can be kept outside for a day. For later use, parathas can be refrigerated for 5-6 days or freezed (wrapped in aluminum foil) for a month. Reheat a skillet or toaster oven.
Tried this recipe?Let us know how it was!
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