Paneer paratha is whole-wheat flat bread filled with mildly spiced paneer. Paneer paratha can be served by itself or enjoy with any gravy.
- 2 cups – Wheat flour
- 1 tsp – Ghee
- 2 tsp – Oil
- Salt as needed
- Warm water as needed
- 1 1/2 cup – Paneer cubes
- 1 no – Onion (chopped finely)
- 2 nos – Green chili (chopped finely)
- 1/2 tsp – Ginger (grated)
- 1/2 tsp – Cumin seeds
- 1/2 tsp – Red chili powder
- 1/4tsp – Garam masala
- 2 pinches – Turmeric powder
- 2 tsp – Lemon juice
- Coriander leaves for garnishing
- Salt as needed
- Soak paneer in hot water for 10 mins. Drain the water and crumble them with hands, keep it aside.
- Heat oil in a pan, splutter cumin seeds, then add ginger, green chilies and onion saute for 3 to 5 minutes.
- Add crumbled paneer, salt and all masala powders and saute until raw smell goes. Finally add chopped coriander leaves and add lemon juice to it; mix well. Allow the mixture to cool.
- Take a mixing bowl, add wheat flour, ghee, salt and warm water together to make a soft dough like we make for chappathi. Knead dough for few minutes and finally add oil once again knead it.
- Set the dough aside and cover it with a damp cloth/plate. Let the dough rest for at least 20 minutes.
- Make equal sized balls out of dough and filling. Roll the dough into 3 inch diameter circles; place filling in the middle and cover completely with dough. Press lightly with your palm and dust with flour before rolling out into thick flat parathas. Continue the same process with rest of dough and filling.
- Heat a tawa, place parathas and cook both sides in medium flame. Drizzle little oil as needed, till golden brown. Serve hot with any raita and pickle.
- Do not over cook paneer otherwise it becomes very dry and loose its soft texture.