Paneer paratha is a breakfast that keeps you full till lunch. A soft whole wheat dough is stuffed with grated paneer mixed with mint, coriander, ginger, green chillies and spices, then cooked on a hot tawa until lightly browned.
I used Akshayakalpa paneer. Serve it hot with a dollop of ghee and some mixed vegetable pickle.
Paneer Paratha
Makes: 6 parathas
Resting time: about 15 minutes
Cooking time: about 30 minutes
Diet: Vegetarian
Ingredients
For the dough
- 2 cups whole wheat flour
- 1 teaspoon salt
- 4 teaspoons oil
- 3/4 cup water added in parts
For the stuffing
- 200 g paneer grated, I used Akshayakalpa
- 1 handful coriander chopped
- 2 tablespoons mint chopped
- 3 green chillies spicy, chopped
- 2 inch ginger grated
- 2 teaspoons garam masala
- 1/4 teaspoon turmeric
- 1 teaspoon red chilli powder
- 1 teaspoon jeera powder
- 1 teaspoon coriander powder
- 1 teaspoon kasuri methi
- 1 teaspoon hing
- salt to taste
To cook and serve
- dry atta for dusting
- 2 teaspoons oil per paratha
- ghee to serve
- mixed vegetable pickle to serve
Instructions
- Make the dough. Mix the flour, salt and oil. Add the water in parts and knead for about 7 minutes into a soft dough. Let it rest.
- Make the stuffing. In a bowl, mix the grated paneer with the coriander, mint, green chillies, ginger, all the spices, kasuri methi, hing and salt.
- Stuff. Divide the dough into 6 parts. Roll each into a small round, place the stuffing in the centre and pleat the edges to enclose it.
- Roll. Roll the paratha out slowly, dusting with dry atta if it sticks.
- Cook. Cook on a hot tawa with 1 teaspoon of oil on each side, flipping until lightly browned.
- Serve. Serve hot with ghee and pickle.
Video
Tips for the Best Paneer Paratha
- Knead the dough well, about 7 minutes, so it is soft and easy to roll.
- Grate the paneer finely so the stuffing spreads evenly.
- Pleat the edges well to seal in the stuffing, then roll slowly.
- Dust with dry atta if the dough sticks while rolling.
Storage
The stuffing keeps in the fridge for a day. Parathas are best made fresh.
Frequently Asked Questions
Why does my paratha tear while rolling?
The stuffing may be too wet or the dough too stiff. Knead the dough soft and roll gently from the centre out.
Can I make these ahead for lunch boxes?
Yes. Cool them completely and wrap in foil. They stay soft for a few hours.
Make these for your next breakfast and tell me what you served them with. Watch the recipe video on YouTube and follow @askdeepa_ on Instagram for more.
