Paneer Paratha
Discover the irresistible magic of Paneer Paratha, a classic North Indian stuffed flatbread that combines the wholesome goodness of whole wheat flour with the creamy, spiced delight of grated paneer. This dish is not just a treat for the taste buds but also a perfect choice for a filling breakfast, brunch, or even a light dinner. The paratha dough is carefully prepared to be soft and pliable, while the stuffing bursts with flavors from finely chopped green chilies, fresh coriander, cumin seeds, and a hint of garam masala. Cooked to golden perfection with butter or ghee, each paratha is beautifully crisp on the outside and decadently rich on the inside. Serve it hot with a side of creamy yogurt, tangy pickles, or a flavorful chutney for a meal that’s as comforting as it is indulgent. Paneer Paratha is a must-try dish for anyone seeking authentic Indian flavors in a simple, home-cooked recipe.
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Recipe Information
Ingredients
- 2 cups Whole wheat flour
- 0.75 cup Water
- 0.5 teaspoon Salt
- 2 tablespoons Oil
- 1 cup Paneer (grated)
- 2 small Green chilies (finely chopped)
- 2 tablespoons Coriander leaves (finely chopped)
- 0.5 teaspoon Red chili powder
- 0.5 teaspoon Garam masala
- 0.5 teaspoon Cumin seeds
- 3 tablespoons Butter or ghee
Instructions
In a large mixing bowl, combine whole wheat flour and salt. Gradually add water while kneading to form a smooth and soft dough. Cover the dough with a damp cloth and let it rest for 15 minutes.
In another bowl, prepare the stuffing by mixing grated paneer, chopped green chilies, coriander leaves, red chili powder, garam masala, and cumin seeds. Mix well until all ingredients are thoroughly combined.
Divide the rested dough into 8 equal portions and roll each portion into a ball. Also, divide the paneer mixture into 8 equal parts.
Take one dough ball and roll it into a small disk about 3 inches in diameter using a rolling pin. Place a portion of the paneer mixture in the center of the disk.
Bring the edges of the dough together to enclose the stuffing and pinch to seal. Gently press and flatten it slightly.
Dust the stuffed dough ball lightly with some flour and roll it out carefully into a round paratha about 6-7 inches in diameter, ensuring the filling doesn't come out.
Heat a tawa or skillet over medium heat. Place the rolled paratha on the tawa and cook for about 1-2 minutes, until bubbles start to form on the surface.
Flip the paratha and apply some butter or ghee on the cooked side. Cook the other side for another 1-2 minutes until golden brown spots appear.
Flip again, applying some butter on the second side, and cook for an additional 30 seconds. Both sides should be golden brown and cooked evenly.
Repeat the process with the remaining dough and stuffing portions.
Serve the paneer parathas hot with yogurt, pickles, or your favorite chutney.
Nutrition Facts
Calories |
518 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.0 g | 38% | |
| Saturated Fat | 14.5 g | 73% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 58 mg | 19% | |
| Sodium | 262 mg | 11% | |
| Total Carbohydrate | 47.8 g | 17% | |
| Dietary Fiber | 6.6 g | 24% | |
| Total Sugars | 2.7 g | ||
| Protein | 20.3 g | 41% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 160 mg | 12% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 328 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
