Paneer Parathas

30 mins

Serves 8 Parathas

Author: Rajni Ram

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Parathas are unleavened flatbread, made with whole wheat flour or refined flour. They are sometimes stuffed with vegetables, or cottage cheese,and sometimes plain. This dish is popular in Northern India,where it is a staple. It can be relished at breakfast,or for dinner. The plain Parathas can be eaten with a wide variety of Dals like Dal Makhni, Rajma, or Raitas like- Baigan (Eggplant) Raita, Pineapple Raita, or even Subjis like- Mava Paneer Curry, Matar Paneer and more…

Paneer or cottage cheese Parathas are quick to make and need minimum prep work if using store bought Paneer. If you plan to make it with homemade Paneer then you might need to make the Paneer a couple of hours ahead and store it in the fridge until use.

In India during certain festive months, people usually follow a Sathvik diet without onion and garlic. Paneer Paratha, Aloo Methi Paratha ,are easy to make at that time. Personally, I am a Paratha lover and this dish is a staple in my house. Every other day I make some type or Paratha or the other for dinner. The stuffed version of Paratha dosen’t need a side dish at all, just some curd and pickle,and it is good to go.

While you are here I request you to checkout other recipes like- Beetroot Paratha, Lauki Wadiyan curry, Corn Palak Subji, Green apple Raita, and more…

Ingredients

For Dough:

Wheat Flour 3 cups
salt 1/4 tsp
Oil 1tsp
Water as required

For the filling:

Paneer/Cottage Cheese 500 gm grated
Salt 1 tsp
Red Chilli Powder 2 tsp
Coriander Powder 2 tsp
Roasted Cumin Powder 1/4
Coriander finely chopped 2 tbsp

For the Dough:

In a mixing bowl take the flour,and add salt, and oil. Mix well with fingers. Now adding water as required,combine to form a dough, similar to the Chapati dough. It should neither be too tight,nor too lose.

For the Filling:

Take the grated Paneer in a bowl. To this add salt, red chilli powder, coriander powder, roasted cumin powder, finely chopped coriander and mix well with your fingers,and form a ball.
Now pinch small portions from the dough and shape them to balls. Repeat the same with the Paneer mixture
Take one ball of the dough and dust it with flour. With a rolling pin flatten it to the size of your palm. Place the Paneer mixture in the centre of the flattened dough. Seal the edges, as shown. Now, if your Paneer mixture is too soft(can happen if the Paneer has a lot of moisture), after sealing edges,flatten the dough with our fingers(without using rolling pin), by pressing gently.
If the Paneer mixture is firm enough then, place the Paneer mixture as said in the previous step and seal it. Faltten the ball a bit and then dusting with flour, using a rolling pin flatten the Paratha. The Paratha must be thick, and not thin like a Roti.
Now heat a girdle/tava. Grease it with oil. Now gently place the rolled Paratha on the tava, and brushing some oil cook on one side. When brown dots appear, flip and cook on the other side and brush with oil. Serve hot with Raita and pickle.

For the Dough:

In a mixing bowl take the flour,and add salt, and oil. Mix well with fingers. Now adding water as required,combine to form a dough, similar to the Chapati dough. It should neither be too tight,nor too lose.

For the Filling:

Take the grated Paneer in a bowl. To this add salt, red chilli powder, coriander powder, roasted cumin powder, finely chopped coriander and mix well with your fingers,and form a ball. Now pinch small portions from the dough and shape them to balls. Repeat the same with the Paneer mixture. Take one ball of the dough and dust it with flour. With a rolling pin flatten it to the size of your palm. Place the Paneer mixture in the centre of the flattened dough. Seal the edges, as shown. Now, if your Paneer mixture is too soft(can happen if the Paneer has a lot of moisture), after sealing edges,flatten the dough with our fingers(without using rolling pin), by pressing gently.If the Paneer mixture is firm enough then, place the Paneer mixture as said in the previous step and seal it. Faltten the ball a bit and then dusting with flour, using a rolling pin flatten the Paratha. The Paratha must be thick, and not thin like a Roti. Now heat a girdle/tava. Grease it with oil. Now gently place the rolled Paratha on the tava, and brushing some oil cook on one side. When brown dots appear, flip and cook on the other side and brush with oil. Serve hot with Raita and pickle.

Notes:

The same recipe can be followed with Tofu for Vegans.
To the Paneer mixture, finely chopped capsicum can also be added, provided they are minutely chopped.
Homemade Paneer contains more moisture than store bought ones, for that follow the patting with hand method that I have recommended in step 3.
These Parathas can be made ahead and kept covered in butter paper. They have to be consumed the same day,as it contains Paneer.