Paneer Paratha
Paneer Paratha is one of the most popular stuffed flat bread you will find in North of India. It commonly prepared in every other household for weekend breakfast or lunch. It is fairly easy to prepare, and I shared a VIDEO that will help you understand the process better.
Ingredients
For the Dough
- 1 and ½ cup whole wheat flour
- 1 tablespoon carom seeds (ajwain)
- 1 teaspoon salt
- 1 tablespoons oil
- Very hot water to knead the dough
For the Paratha Filling
- 6 oz good quality paneer or homemade fresh paneer
- ¼ cup chopped cilantro leaves
- 1 teaspoon cumin powder
- ½ teaspoon coriander powder
- 1 teaspoon salt
- ½ teaspoon fennel powder
- 1 teaspoon chili powder
- 1 and ½ tablespoon dry pomegranate seeds (anar dana)
- 1 tablespoon dried fenugreek leaves
- For extra heat (add 1 or 2 chopped green chili)
- ⅓ cup fried onion (optional)
- extra oil or ghee to fry the parathas
Instructions
- Start by making the dough. In a mixing bowl, add the flour carom seeds, salt and give a mix. Then add very hot water little by little and start mixing.
- Once the dough almost comes together, pour the oil and start kneading again. Knead for 7 to 10 minutes. Shape the dough into a round ball and cover it with a kitchen towel. Let it rest for 15 minutes.
- To prepare the filling, grate the paneer to a. mixing bowl. Finely chop the cilantro leaves and add to it.
- Next add all the spices mentioned along with salt.
- If you are adding fried onion, then make sure to crush it with clean hands, so it mixes well with the paneer.
- Mix everything and if you like extra heat then add finely chopped green chilies too.
- After resting the dough for 15 minutes, it should be softer. Divide the dough into 6 portions.
- As you fill the dough balls, keep the remaining covered, so it doesn't get dried. Take one small dough ball and, using your both hands, start rolling it to spread it out a little. Then place it in one hand, add 2 tablespoons of the filling in it. Now bring the edges together to seal it tight and form a flat disc. Watch the VIDEO to understand this step better.
- Dust a little flour on your rolling board and rolling pin. Press down the filled dough gently on the rolling board and dust a little flour. Now start rolling gently from center to outwards. Rotate at 90 degree and roll again.
- Try to slowly roll from one end to the other, so it rolls evenly all around. Roll the paratha thin and try to take time in this step if you are new to rolling stuff parathas. If you apply too much pressure, the dough will tear and the filling will come out.
- Once done, heat a heavy bottom skillet or cast iron skillet at medium heat.
- Once the skillet heats up, place the rolled paratha. In a couple of minutes, you will see that the paratha is showing tiny bubbles on top. Drizzle a little oil all around and flip. If the paratha is rolled evenly without any tear, it will puff beautifully.
- Drizzle a little oil on the other side too and flip. It should take roughly 4 minutes to cook the paratha, 2 minutes on each side. Press it down as it cooks in the skillet, this will help to create the char marks on the paratha.
- As you roll and cook the rest of the parathas, cover the ones you prepared with a clean, dry towel or food cover.
- Once done, rub little butter on the paratha and serve right away paired with pickle, yogurt, fresh butter and some salad may be.