Paneer Paratha
by
Kamlesh Negi
Parathas come in dozens of forms across India, many—though not all—stuffed with various combinations of veggies, spices, and cheese. The latter are a fast favorite for most, with a warm, oozing cheese that has a slight kick of heat, enveloped within a hot, crispy paratha.
Many are made with paneer, as we've done here, although you will get extremely delicious results with any high-melt, slightly sharp cheese. The fillings are endlessly customizable.
- Level
Intermediate
- Cooking
45m
- Overral
1h+
- Ready
Paneer
400gWhole Wheat Flour
400gChopped Green Chili
10gRed Chili Powder
10gCumin Powder
5gSalt
10gWater
250mlPicked Coriander
30gDried Mango Powder
10gClarified Butter
100g
Paneer
400gWhole Wheat Flour
400gChopped Green Chili
10gRed Chili Powder
10gCumin Powder
5gSalt
10gWater
250mlPicked Coriander
30gDried Mango Powder
10gClarified Butter
100g
Paneer Paratha
Kamlesh Negi
Mix 400g of whole wheat flour and 10g of salt in a bowl
Add 250ml of water
Knead well until a dough is formed, adding a bit more water if necessary
Portion the dough into 80g balls. Cover and set aside to rest 30m
In a new bowl, mix 400g of paneer with 10g of chopped green chillies and 30g of chopped coriander leaves
Add 10g of dried mango powder, 10g of red chili powder, and 5g of cumin powder
Mix it all
Roll out each dough ball into a circle wide enough to wrap around one portion of the paneer mixture
Place a portion of the paneer mixture in the center of the dough. Bring the edges in and pinch them together to seal it tightly
Lightly dust your work surface with flour. Place the dough ball seam-side down and roll it out very gently, rotating regularly so the dough doesn't stick. You can roll out the stuffed dough thin or thick, just be careful not to break it
Heat a frying pan or griddle over medium-high and add the paratha. Flip it after a couple of seconds
Divide 100g of clarified butter into enough tablespoons to brush all parathas on both sides. Flip occasionally until the dough is browned, slightly blistered, and cooked through
Cut into 6 parts and serve hot. The paneer paratha is ready
Enjoy! You can serve it alongside pickles and yogurt, topped with a generous pat of butter!