Punjabi Paneer Paratha
Paneer paratha stuffs seasoned crumbled paneer into wheat dough and cooks it on a griddle with ghee.
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35 mintotal
Prep 15 min · Cook 20 min
- Serves
- 2
- Difficulty
- Medium
- Spice
- Medium
Ingredients
Quantities are for 2 servings.
You'll need: Stovetop.
Active time includes draining the paneer, resting the dough, stuffing, rolling, and tawa roasting.
Method
Knead the whole wheat flour with part of the salt and water into a smooth, soft dough. Cover and rest for 15 minutes.
15 min
In a bowl, gently mix the drained grated paneer with green chillies, ginger, coriander, carom seeds, garam masala, red chilli powder, and the remaining salt.
Take a dough ball, press it into a 4-inch base, and place a generous portion of spiced paneer in the center.
Bring the edges up around the filling, pinch to seal, and press gently into a flat disc.
Dust lightly with dry flour and roll gently into a wide circle without forcing the filling through the sides.
Transfer to a preheated tawa and cook for about 60 seconds, until small bubbles appear, then flip.
1 min
Brush the cooked side with ghee, flip again, and brush the other side. Roast on medium heat, pressing the edges, until golden brown and crisp.
How to tell it's done
The paratha should be crisp outside, with a soft, lightly spiced paneer filling that stays crumbly rather than pasty.
Getting it right
Tip
Mix paneer filling gently. Over-mixing turns the curds into a paste and makes the stuffing heavy.
What to serve it with
Serve hot with chilled yogurt, Punjabi mixed pickle, and a small pat of butter.
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