Paneer parathas is a popular breakfast recipe in Punjabi homes made of wheat flour and paneer or cottage cheese. This is my all-time favorite tiffin snack as well. The recipe is rich in calories and calcium with the goodness of paneer and less oil.
- Grated paneer 100gm
- 1 medium onion finely chopped
- ½ Garlic finely chopped
- ¼ small ginger finely chopped
- Coriander leaf finely chopped
- Finely chopped green chillies
- ½ table spoon garam masala
- ½ table spoon jeera powder
- ½ table spoon coriander powder
- ½ tablespoon chilli powder
- Oil (any)
- 2 cups wheat flour
- Take 2 cups wheat flour in a bowl.
- Add a pinch of salt, and 1 tablespoon oil, a little water and knead the dough.
- Make sure the dough is not so tight.
- Cover the dough with a wet cloth and set it for 20 minutes.
Preparing the mix
- Take a big bowl and add the grated paneer.
- Add the onions, garlic, ginger and the coriander leaves
- Add a pinch of salt
- Add ½ tablespoon garam masala, ½ tablespoon jeera powder and ½ tablespoon coriander powder.
- To make it a little spicy add half a tablespoon of chilli powder.
- Now add some green chillies as well.
- Mix the paneer thoroughly with its ingredients.
Its Paratha time
- Take a small portion of the dough and make a ball.
- Take some dry flour in a bowl.
- Flatten the ball and tip it in the dry flour from both sides.
- Now start rolling it. Make a small thick Roti.
- Take about 1 big tablespoon of the filling and put on the roti.
- Pick the edges and close it like a pouch. Make a ball again.
- Sprinkle a little dry flour on the ball and start rolling it gently
- Roll to make about a 4-5 inch circle. You will be able to see some glimpse of the filling.
- Now take a dry pan and roast the paratha for half a min
- Brush some ghee on each side of the paratha and roast it till golden brown
Your delicious Paneer Paratha is ready. You may serve hot with some curd. Garnish it with a cube of butter and a coriander leaf on top.
Some tips for you
- The correct amount tightness of the dough plays an important role as it will have to hold the filling properly
- When you roll the paratha with the filling make sure you roll very gently and the filling doesn’t come out.
- While rolling keep sprinkling dry flour to avoid sticking.
- While roasting the paratha make sure it roasts on the edges as well.
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