Paneer Paratha Recipe - How to make paneer paratha / Punjabi Paneer Paratha Recipe

Paneer paratha is the favourite kind of stuffed paratha for everyone especially kids. Its star ingredient is the paneer, which makes complete meal for dinner with some yoghurt and salad.

Preparation Time:15 min
Cooking time:10 min
Makes: 6 Parathas


Ingredients needed:  

For the dough:

• Wheat flour(Atta) - 1 cup
• Oil - 1 tbsp
• Salt - To taste
• Water - As needed

For the filling:

• Paneer(Crumbled) - 1 cup
• Coriander leaves(Finely chopped) - 2 Tbsp
• Chilli powder - 1 tsp
• Green chilli(Finely chopped ) - Optional, As per your taste
• Garam masala - 1 tsp
• Salt - To taste

To toast:

• Oil/Ghee/Butter

Preparation:

1. Mix Wheat and salt in a wide mixing bowl and add water little by little to make a soft dough and add oil to make it non sticky. The Dough must be nicely firm but not too tight and non sticky. Cover the dough and allow it to rest.
2. Crumble the paneer, mix coriander leaves chilli , garam masala , salt and mix well with your hands. Make 6 equal portions of paneer mix.
3. Pinch a lemon sized ball from the dough and make it a smooth ball.
4. Flatten the smooth ball to a thicker medium circle with a rolling pin on a floured surface.
5. Scoop a portion of the paneer mixture to the centre of the flatten dough and seal the edges by gathering the edges to the top and flip over.
6. Press it with your hands and roll it to a thick paratha.
7. Heat a non stick skillet and transfer the paratha to it.
8. Drizzle some ghee or butter.
9. Flip over and gently press with your spatula for even cooking.
10. Cook well on both sides in medium flame.

Here is the step by step for rolling and stuffing paneer paratha:

Notes:

• I used home made paneer , it is easy to crumble. If you are using store bought frozen paneer first thaw it completely and then make crumble using a food processor.
• There should not be any water in paneer. If it is watery then rolling paratha with stuffing will be difficult.
• If you want, you can also add a tsp of amchur powder or dried mango powder to the paneer filling.