Rajan loves cooking dishes from his native Indian cuisine. He enjoys sharing his favourite recipes with his online readers.
Paneer paratha is a crisp, healthy and yummy Indian flatbread prepared with a stuffing of Indian cottage cheese and spices. It is very easy to make and quite filling. Although it is often served as a breakfast dish, it can also be eaten as a complete meal for lunch.
I like to serve it with dahi, or Indian yoghurt, as well as stuffed red chilli pickle.
Do try it and share your feedback.
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3 paneer parathas
- 100 grams paneer (Indian cottage cheese), mashed by hand
- 275-300 grams whole wheat flour dough
- Oil, as needed, for frying the paratha
- Flour, as needed, for dusting
- 1 medium onion, chopped small
- 2 tbsp hara dhania (cilantro), chopped
- 1 tsp ginger paste
- 1 green chilli, chopped
- 8-10 pudina (mint leaves), chopped
- 1/2 tsp salt
- 1/4 tsp garam masala
- 1/2 tsp amchur (mango powder)
- 1/4 tsp turmeric powder
- 1 tsp coriander powder, coarsely ground
- 1/2 tsp red chilli flakes
- If you do not already have whole wheat flour dough ready, prepare that first. Set it aside and let it rest for 1 hour.
- In a mixing bowl add the paneer, chopped onion, chopped hara dhania, ginger paste, green chilli and mint leaves.
- Add the salt, garam masala, amchur, turmeric powder, coriander powder and red chilli flakes. Mix well and crush any large paneer pieces by hand.
- Divide the dough into 3 equal portions. Take one portion and roll it into a ball. Dust it with flour and roll it out into a roti about 5 inches round.
- Place 1/3 of the stuffing onto the roti. Lift and fold the edges simultaneously and gather them on the top. Press the folds to seal, dust with flour and roll it out into a slightly thick paratha.
- Place a tawa to heat up on low-medium heat. When hot, brush a little oil on the tawa and place the paratha on it. Cook for 15-20 seconds; then flip it over.
- Cook the other side for 15-20 seconds; then flip it once more. Spread a little oil on the paratha, flip it again and spread a little oil on this side, too.
- Roast the paratha, flipping it repeatedly, until it is golden and crisp on both sides.
- Transfer the paratha to a plate and cook the remaining parathas similarly.
- Serve the parathas with dahi (yoghurt) sprinkled with roasted cumin seed powder and red chilli powder, as well as stuffed red chilli pickle.
Paneer Paratha (Stuffed Cottage Cheese Flatbread) Recipe
© 2021 Rajan Singh Jolly