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Ingredients:
- 1 cup whole wheat flour
- 1/2 cup crumbled paneer (Indian cottage cheese)
- 1/2 tsp cumin seeds
- 1/2 tsp red chili powder
- 1/4 tsp turmeric powder
- 1/2 tsp salt (or to taste)
- 1 tbsp chopped coriander leaves
- 1/4 cup water (or as required)
- Ghee (clarified butter) for cooking
In a mixing bowl, add the whole wheat flour and cumin seeds. Mix well.
Add the crumbled paneer, red chili powder, turmeric powder, salt, and chopped coriander leaves to the mixing bowl. Mix everything well.
Add water little by little and knead the mixture into a smooth and soft dough. Cover and let it rest for 10-15 minutes.
After the dough has rested, divide it into equal-sized balls.
Take one dough ball and roll it into a small circle. Place 1-2 tbsp of the paneer stuffing on top of the circle.
Cover the paneer stuffing with the edges of the circle to form a ball again.
Dust the ball with some flour and roll it out gently into a paratha.
Heat a tawa or griddle on medium heat. Once hot, place the paratha on the tawa and cook it for 1-2 minutes on each side.
Brush ghee on the top side of the paratha and flip it. Cook until both sides are golden brown.
Remove from heat and repeat the process with the remaining dough balls.
Your paneer paratha is ready to be served with some pickle, raita or chutney. Enjoy!
Pro Tips:
Use fresh paneer: For the best flavor and texture, use fresh paneer that has been made recently. This will make sure that the paneer is soft and crumbly, which is perfect for stuffing parathas.
Make a soft dough: Knead the dough for parathas with care, making sure it is soft and pliable. This will help you to roll it out easily without breaking or tearing.
Do not overstuff: Be careful not to overstuff the parathas with paneer. This will make it difficult to roll out the dough and may cause the stuffing to spill out while cooking. A small amount of stuffing is perfect for making a delicious paneer paratha.
Use ghee for cooking: Ghee is the traditional choice for cooking parathas as it gives them a rich, buttery flavor. You can use oil instead, but ghee adds a unique flavor to the parathas.
Roll the parathas evenly: Roll the parathas evenly to ensure that they cook properly. If they are thicker in some places and thinner in others, they may cook unevenly or burn in spots.
Use a non-stick pan or griddle: A non-stick pan or griddle is ideal for making parathas as it prevents them from sticking to the surface while cooking. This will help you to cook the parathas evenly without burning them.
Serve hot: Serve paneer parathas hot off the stove to enjoy them at their best. You can serve them with some pickle, raita or chutney for a complete meal.
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