Delicious and Easy Paneer Paratha Recipe

Paneer paratha, a beloved Indian flatbread stuffed with spiced cottage cheese, is a delight for both breakfast and lunch. Its rich flavors and hearty texture make it a favorite among all age groups. Here’s a step-by-step guide to preparing this delectable dish in the comfort of your own kitchen.

Ingredients:

For the dough:

• 2 cups whole wheat flour (atta)
• Water, as needed
• Salt, to taste
• 1 tablespoon oil

For the paneer filling:

• 200 grams paneer (cottage cheese), crumbled
• 1 small onion, finely chopped
• 1-2 green chilies, finely chopped (adjust to taste)
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon garam masala
• 1/2 teaspoon red chili powder (optional)
• Salt, to taste
• Fresh coriander leaves, finely chopped
• Ghee or oil, for cooking

Instructions:

1. Prepare the dough:

• In a large mixing bowl, combine the whole wheat flour, salt, and oil.
• Gradually add water and knead until you get a smooth, soft dough.
• Cover the dough with a damp cloth and let it rest for at least 15-20 minutes.

2. Make the paneer filling:

• Heat a teaspoon of oil in a pan over medium heat.
• Add cumin seeds and let them splutter.
• Add chopped onions and green chilies. Sauté until onions turn translucent.
• Add crumbled paneer, garam masala, red chili powder (if using), and salt. Mix well.
• Cook for 2-3 minutes, stirring occasionally, until the paneer mixture is heated through and well-combined.
• Stir in chopped coriander leaves. Remove from heat and let the filling cool down slightly.

3. Assemble and cook the parathas:

• Divide the rested dough into equal-sized balls (slightly larger than golf balls).
• Take one dough ball and roll it out into a small circle (about 4-5 inches in diameter) using a rolling pin.
• Place a spoonful of the paneer filling in the center of the circle.
• Gather the edges of the dough towards the center to enclose the filling and pinch the seams together to seal it.
• Flatten the stuffed dough ball gently with your palms.
• Dust it with some dry flour and roll it out again into a larger circle (about 7-8 inches in diameter), taking care not to let the filling come out.
• Heat a griddle or a tawa over medium-high heat. Place the rolled-out paratha on the hot griddle.
• Cook for about a minute, or until you see bubbles forming on the surface.
• Flip the paratha and spread a little ghee or oil on the cooked side. Cook for another minute.
• Flip again and spread ghee or oil on the other side. Press the edges with a spatula to ensure even cooking and browning.
• Cook until both sides are golden brown and crisp, pressing lightly with the spatula to cook evenly.
• Remove the paneer paratha from the griddle and place it on a plate lined with paper towels (to absorb excess oil, if any).
• Repeat the process with the remaining dough balls and paneer filling.

4. Serve hot:

• Serve paneer parathas hot off the griddle with yogurt, pickle, or any chutney of your choice.

Tips:

• Ensure the paneer filling is not too wet; excess moisture can make rolling out the parathas