Paneer paratha is one of the many popular paratha varieties from punjab. It’s an all time favorite paratha at home and is served in most restaurants as well as punjabi dhabas (road side eateries). Here is the recipe.
Prep Time- 45 min
For dough or outer layer:
Chapati atta (Whole wheat flour) – 1 ½ cups
Oil – 2 tablespoons
Salt – to taste
Water – little more than ½ cup
Paneer – 1 ½ cups, crumbled or shredded
Green chili – 1, chopped finely
Cilantro or coriander leaves – 2-3 tablespoons, chopped finely
Red chili powder – 1 teaspoon
Garam masala – ½ to 1 teaspoon
Amchur powder (dried mango powder) – 1 teaspoon
Chaat masala – 1 teaspoon
Kasoori methi (dried fenugreek leaves) – 1 teaspoon, lightly crushed
Salt – to taste
Chapati atta (whole wheat flour) – for dusting while rolling paratha
Oil – for frying paratha
To make stuffing, take all the stuffing ingredients in a bowl and mix well till everything is incorporated well.
Divide into 6 equal portions and keep it aside.
To make dough, take atta, salt and oil in a bowl. Mix oil and salt well into atta using your fingertips. Then add little water at a time and start kneading the dough.
Knead it till it gets smooth and soft. Cover the dough and let it rest for at least 15 minutes.
After resting time, knead the dough once again and divide it into 6 equal portions. Make smooth ball and flatten it out between your palms.
Work with one disc at a time. Dip into atta and start rolling using rolling pin and board.
Make 4 inch diameter circle and put one portion of stuffing in the center. Start gathering the edges using hand. Then pinch it into the center to seal it tightly.
Using your hand, flatten it out and sprinkle with atta again. Roll again gently.
Once you have couple of paratha rolled out, heat the tawa or pan on medium heat.
Once tawa is hot, place the paratha on it and cook for few seconds.
Flip the paratha by applying some oil on it. While you apply the oil, other side is also cooked.
Flip it and apply oil on other side. Paratha is ready to be served.
BY M. DIVYA SRI