Paneer Paratha

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Paneer Paratha is made with paneer or Indian cottage cheese stuffing in wheat flour flatbreads. These are healthy breakfast recipes as well as a great tiffin box recipe.

Prep Time5

Cook Time15

Total Time20

Course: Breakfast, Main Dish, Roti & Paratha

Cuisine: Indian, North Indian

Keyword: Easy Less than 30 minutes Recipe, healthy breakfast recipes, Kids recipes, North Indian Food, tiffin box ideas for kids

Servings: People

Calories: 185kcal

Author: Ipsa Faujdar

Equipment

Ingredients

Dough Making

2 cup Wheat Flour
¼ tsp Salt
Water to knead dough
8 tbsp Ghee or vegetable refined oil

Paneer Stuffing

250 gms Paneer crumbled or grated
1 tsp Coriander Powder minced
½ tsp Red Chilli Powder
1 Onion finely chopped
Coriander leaves finely chopped
1 Green Chilly finely chopped
Salt to taste
1 tbsp Lemon Juice

Instructions

Prepare Stuffing of Paneer

Take a mixing bowl. Add crumbled paneer, finely chopped onions, green chilli, coriander leaves, salt, coriander powder, red chilli powder, lemon juice and mix it well thoroughly. Now stuffing is ready to be used.

Prepare Dough for Paratha

In a large mixing bowl, add 2 cups of wheat flour. Add a pinch of salt.
Add water slowly and gradually and knead to make a soft yet smooth dough. Knead well and make soft dough and keep aside for 5 mins.
After 5 mins make medium to large balls of equal size.

Final Filling and Paratha Preparation

Then roll out the ball into a circle with help of a rolling pin.
Then put 1 - 2 tbsp paneer stuffing on the centre of rolled circle.
Then bring the edges of this to the center and press it lightly to seal the edges. Make a smooth ball.
Make sure all edges joined properly in the center. Else the stuffing will come out.
Again roll this again to a larger circle of 7 - 8-inch diameter. Sprinkle dry flour to avoid sticking of dough to the rolling pin.
Make sure it's rolled equally.
Heat a pan on high to medium flame and place the rolled paratha on it.
When the base is slightly cooked, flip over.
Apply ghee or refined oil on top side. Then again flip it and apply ghee on the other side.
Flip again once or twice to cook it properly on both sides. It will be golden brown when completely cooked.
Also, check the sides of the paratha by pressing the edges with a spatula so that they will be equally cooked.
Now take out the paratha and serve with extra butter/ makhhan and curd/ raaita/ Prickle.

Notes

1. Make soft dough, otherwise it will be difficult to roll out a tight dough with the stuffing inside. Stuffing will come out and will spoil the preparation.

2. Heat Pan before you put the paratha on it.

3. Don't over stuff the paratha. It will ooze out of the paratha and will get spoiled.

Nutrition