Prepare time: 10 mins
Cook: 30 mins
Serves: 5 Person
Ingredients
For Paneer Paratha Dough
- 2 to 2.25 cups whole wheat flour – 240 grams to 270 grams
- ⅔ cup water or add as required
- 1 teaspoon Ghee or oil
- ½ teaspoon salt or add as required
For Stuffing
- 200 grams Paneer (Indian cottage cheese)
- 1 or 2 green chilies – finely chopped or ½ to 1 teaspoon
- ½ teaspoon red chili powder
- ½ teaspoon Garam Masala
- ½ to ¾ teaspoon dry mango powder (amchur powder) or add as per your taste
- ½ teaspoon salt or add as required
- Ghee or oil as required for roasting parathas
Directions
- 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.
- 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.
- 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 diameter.
- Heat a tava or griddle and then place the rolled paratha on it. The tava should be hot. To check the heat, sprinkle a generous pinch of whole wheat flour on the tawa. If the whole wheat flour becomes brown in some seconds, the tawa is hot enough to roast the parathas.
- Flip when one side is partly cooked. About ¼ cooked.
- Apply ghee on this side with a spoon. Turn over and flip when the second side is half cooked.
- Let the ghee side get cooked now. Spread some ghee on the top. Flip again using a spatula.
- 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.
- Place them in a roti basket or casserole.
- Optionally you can place some butter on top and spread it with a spoon.
- Wipe the excess whole wheat flour if any, with a cotton kitchen napkin. So that the browned whole wheat flour does not stick to the parathas.
- Make all paratha this way on the tawa (griddle).
- Keep on stacking them in the roti basket or casserole. Spread some butter on each paratha while stacking them.
- If not stacking them, then serve paneer paratha hot with some fresh yogurt raita or and butter. A cup of hot ginger tea will also go very well.
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