Sharing a lovely paneer paratha or Indian flatbread stuffed with Paneer liked by many of my friends and family as part of their breakfast.
I had a aloo paratha recipe for long in my blog which was one of my recipe getting hit from friends repeatedly. Adding this paneer paratha to that list too. Hoping that you will love this as well.
I keep the process very simple by just mixing grated paneer with masalas and then putting them in between as a stuffing. Ultimately fry it over a hot griddle or tawa preferably with ghee for a rich taste. It doesnot need any gravy dish to accompany it, a bowl of masala curd or raita is what you need as a side for this paratha.
Let’s see how to make this.
Ingredient for paneer paratha:
- Paneer – 200 gms, grated
- Atta or whole wheat flour – 2 cups
- Onion – 1, chopped finely
- Ginger paste – 1 tsp
- Green Chilli – 2-3, chopped finely
- Coriander leaves – 2 tbsp, chopped
- Coriander powder – 1 tsp
- Sugar – a pinch
- Ghee – as required
- Red chilli sauce – 1 tbsp
How I make Paneer Paratha:
Knead the whole wheat flour with a spoonful of ghee and a pinch of salt. Add water as necessary and knead the dough. Make it soft. Keep covered for some time.
In a bowl take the grated paneer along with chopped onion, green chilli, ginger paste, salt and sugar. Add the red chilli sauce as well. Mix well.
I have also added loads of fresh coriander leaves to the masala. Give it a really nice mix and keep aside for 10 minutes to get the flavor soaked into the paneer.
Knead the dough once more, then take small portion of it. You need two small balls for one paratha. Roll the dough thinly and keep aside the first one. Now roll the second one, ( you may have to use some dry flour to roll it evenly). Take 2 tbsp of paneer masala mixture and spread evenly on the paratha.
Cover it with the other paratha rolled earlier. Brush the sides with small amount of water. Pinch the sides carefully so that the paneer is not coming out of the sides. Now put it on a hot tawa carefully.
Roast both the sides and then add a tbsp of ghee ( or two tbsp). Toast it properly so that you can see the brown spots on both the sides.
Remove from heat and keep covered. Follow the same process for the rest of the parathas. Serve hot with Masala curd.