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.
Mix 400 g of whole wheat flour and 10 g of salt in a bowl
Add 250 ml of water
Knead well until a dough is formed, adding a bit more water if necessary
Portion the dough into 80 g balls. Cover and set aside to rest 30m
In a new bowl, mix 400 g of paneer with 10 g of chopped green chillies and 30 g of chopped coriander leaves
Add 10 g of dried mango powder, 10 g of red chili powder, and 5 g 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 100 g 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!
Yield 8 portions
Whole Wheat Flour400 g
Chopped Green Chili10 g
Red Chili Powder10 g
Cumin Powder5 g
Picked Coriander30 g
Dried Mango Powder10 g
Clarified Butter100 g