To make paneer paratha, Indian cottage cheese known as paneer is spiced and flavored first. Then it is stuffed inside the whole wheat dough and rolled to flatbreads. These are lastly toasted on a griddle and then a generous amount of ghee is smeared over them. The recipe I have shared here is not with stuffing. These taste very delicious and are super quick to make. I make these very often for my kids’ school box as they do not like the stuffed parathas. So these are similar to the vegetable parathas but the paneer replaces the veggies here in this recipe. These paneer parathas make a great food for the entire family and can also be served as a finger food to toddlers. Serve these with any good chutney. Here are some you may like to pair up with these parathas. Mint chutneyTomato chutneyOnion chutneyRed capsicum chutney For more Paneer recipesPaneer tikkaPaneer cutletPalak paneer rollsMalai koftaPaneer lababdarMatar paneer

Preparation

  1. Mix together whole wheat flour, crumbled paneer, salt, turmeric, chilies, coriander leaves and garam masala.
  2. Add yogurt if using else pour water little by little and make the dough.
  3. Knead this dough till it becomes smooth and pliable , adding enough water as needed.
  4. Add 1 tsp oil and knead again till the oil is absorbed. If you have time you can rest the dough for 15 mins.

How to make paneer paratha

  1. Divide the dough to 6 to 8 portions. Cover them and set aside.
  2. Flour the rolling area, sprinkle flour over the ball. Begin to roll to a medium sized roti /paratha. Add few drops of oil and smear it all over.
  3. Fold it to half, smear oil again. Fold it to get a triangle. Sprinkle some flour and roll it further evenly, do not make it too thin or too thick. Finish making all these one after the other and transfer them aside. Do not stack them.
  4. Heat a pan on medium high,the flame must be as high as to reach the diameter of the paratha on the pan.
  5. When the pan turns hot, dust off the excess dry flour on the paratha. Transfer it on the pan without any wrinkles. It begins to bubble up after few seconds.
  6. Flip it to the other side, press gently in the places not puffing up specially the edges, this helps to puff up.11. Fry the paneer parathas on both the sides until you see golden to light brown spots on both the sides.
  7. Clean the tawa with a kitchen tissue and transfer the next paratha. This way finish roasting all the paneer parathas. Stack the parathas one over the other to keep them soft. To get a flaky paratha, at the end fry on a low flame for few minutes. Serve paneer paratha with a chutney. Related Recipes

Paneer paratha recipe

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