Paneer paratha

Name: Paneer paratha
Total time: 1800 s
Yield: 2 servings
Cuisine: Indian
Ingredients: 2-2.25 cups whole wheat; 2/3 cup water; 1 teaspoon Ghee or oil; 1/2 teaspoon salt; 200 grams Paneer; 1 big onion finely chopped; 1/2 teaspoon red chili powde; 1/2 teaspoon Garam Masala; 1/2 teaspoon salt or add as required; 2 tbsp oil fir roasting paratha; 1 tbsp coriander leaves chopped

Monika Jain @monika_jain

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Monika Jain @monika_jain

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Ingredients

30 mins

2 servings

2-2.25 cupswhole wheat
2/3 cupwater
1 teaspoonGhee or oil
1/2 teaspoonsalt
For paneer paratha stuffing
200 grams Paneer
1big onion finely chopped
1/2 teaspoonred chili powde
1/2 teaspoonGaram Masala
1/2 teaspoonsalt or add as required
2 tbspoil fir roasting paratha
1 tbspcoriander leaves chopped

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Steps

30 mins

1

Take whole wheat flour, salt, ghee or oil in a mixing bowl.
Pour ½ cup water first.
Mix and begin to knead. Add more water if required and knead to a smooth soft dough. Overall I added ⅔ cup water.
Cover and allow the dough to rest for 20 to 30 minutes.
2

Making Paneer Stuffing
Meanwhile while the dough is resting, prepare the stuffing. Grate the paneer.
Add the finely chopped onion, garam masala or garam masala powder, red chili powder and salt and green coriander leaves.
You can add more of the salt, red chili powder or dry mango powder if you prefer.
Mix everything well so that the spice powders are evenly mixed with the grated paneer.
3

Assembling & Rolling
Pinch two small balls from the dough and roll them in your palms to make them even.
Dust some flour on the dough balls.
With a rolling pin, roll the dough balls to a circle of about 4 to 5 inches in diameter.
Place the paneer stuffing on one of the rolled rounds keeping one inch space around the circumference.
4

Cover with the other rolled dough and press the edges well.
Sprinkle some flour and roll the stuffed paratha to a circle of about 6 to 7 inches in
5

Heat a tawa or griddle and then place the rolled paratha on it. The tawa should be hot. You can use medium-high to high heat
6

Flip when one side is partly cooked. About ¼ cooked. This takes about 1 minute or so.
Apply ghee on this side with a spoon. Turn over and flip when the second side is half cooked, which takes about 1½ minute or so.
7

Press the paratha edges with a spatula so that the edges are cooked.
Flip once or twice till the paratha has golden spots and is evenly cooked.
8

If not stacking them, then serve paneer paratha hot with tomato ketchup. Paneer paratha is ready fifer tiffin.