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Paneer Paratha (Cheese Paratha)
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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.
Course Bread
Cuisine Indian
Servings 6 Paratha

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.