Paneer Paratha is a North Indian flat bread which is made by stuffing whole wheat dough with grated and crumbled paneer (Indian cottage cheese) mixed with Indian herbs and spices.
The near perfect combination of a shallow fried crust along with a spicy, fresh, moist and soft paneer stuffing makes this dish sumptuous.
What is a paratha?
Paratha and roti are most common breads made in North Indian households. While roti is baked on tawa or griddle, parathas are generally shallow fried.
Parathas are layered rotis and are a bit thicker due to folding. They are generally either stuffed with fillings or have vegetables and spices mixed in with the flour itself.
Filling for paneer paratha
Paneer, which forms the main stuffing in this flatbread is a type of fresh, soft cheese native to the Indian subcontinent. It is made by using food acids, and the cheese is curdled and set with the help of lemon juice/vinegar, in contrast to most other cheese which are made using rennet and bacteria.
Paneer or cottage cheese is an integral part of Indian cooking and is used in an assortment of Indian vegetables recipes, starters, snacks and many sweets.
Fresh coriander leaves along with other herbs and spices impart a great flavor to this dish. As a slight variation, you can also add finely chopped onions to the paneer stuffing.
A wholesome breakfast option
Paneer Paratha is not only exceptionally tasty due to its preparation style and fillings, but is also a wholesome and nutritious dish rich in proteins.
Paneer Paratha is not only a popular dish at home, it is available mostly at all Indian restaurants and is sometimes part of breakfast buffet at hotels.
Paneer Paratha usually is a preferred choice for breakfast but you can have them for lunch or dinner as well as they are quite filling. Though quite popular, these parathas are a bit on the heavier side and are not meant for daily consumption.
Paneer paratha pairs very well with yogurt, a chunk of butter, pickle, chutney etc. A very digestive chutney to accompany Paneer Paratha is green coriander chutney.
As the paratha is stuffed, flavored and a bit moist inside, it can also be eaten alone and optionally accompanied with tea.
Although best served hot & crispy, paneer paratha can sustain for up to 8 hours in a hot climate and can last for a day or two when kept in a refrigerator.
To make paneer paratha at home, follow the detailed step by step recipe with photos posted below.
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Paneer Paratha Recipe
Ingredients For Paneer Paratha Recipe
- 2 Cups Whole Wheat Flour
- 200 gm Paneer
- 1 Green Chili
- 1/4 Cup Coriander Leaves
- 1 Teaspoon Carom Seeds (Ajwain)
- 1/2 Teaspoon Red Chilli Powder
- 1 Teaspoon Salt, or to taste
- 2 Tablespoon Oil or Ghee
Step By Step Instructions for Paneer Paratha Recipe
- Add grated paneer in a mixing bowl. It's better to use grated rather than crumbled paneer, so that there are no big paneer pieces which tear the paratha. You can grate it in a food processor or with a hand grater.
- Add finely chopped green chillies, coarsely crushed carom seeds (ajwain), red chilli powder and salt.1 Green Chili, 1 Teaspoon Carom Seeds (Ajwain), 1/2 Teaspoon Red Chilli Powder, 1 Teaspoon Salt, or to taste
- Add finely chopped coriander leaves to the mixing bowl.
- Mix all the ingredients together with the spices to make the filling.
- Take whole wheat flour in a large mixing bowl. Add a pinch of salt (optional).2 Cups Whole Wheat Flour
- Add 1/2 cup water to the dough and start kneading.
- Add more water as desired and knead to make a soft dough similar to rotis.
- Divide the dough into equal parts and shape them into small lemon sized balls.
- Dust with whole wheat flour and slightly flatten the dough with a rolling pin. Then place a small amount of filling in the center.
- Bring the sides together in the center and press them together to close the top. Gently shape into a round ball.
- Dust with flour and slightly press with hands to flatten the paratha spreading the filling evenly.
- Gently flatten in the shape of a disk with a rolling pin.
- Place the paratha on a hot tawa or griddle and cook on medium heat till brown spots appear on the lower side.
- Gently flip the paratha over to cook the other side similarly as well. Brush with a few drops of ghee or oil on both sides.
- Gently press to cook evenly till the paneer paratha is nicely browned and crisp from both sides.
- Paneer paratha is ready. Serve it hot with green chutney, curd, pickle or butter.
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