Paneer Paratha is a popular Indian flatbread relished across all age groups. This is made with whole wheat flour and cottage cheese.
Paratha – the Indian flatbread is made of whole wheat flour, a truly Punjabi style.
A mix of grated or crushed paneer (cottage cheese), herbs, spices, etc., makes it a desirable whole meal.
Such flatbreads or stuffed paratha are a staple food in many Indian households.
It is nutritious, easy, with the proteins from the paneer.
The best part of paneer is that it remains fresh and soft even after being cooked.
A bit grilling chars the outer layer and makes it scrumptious.
This Paneer Paratha is,
1. Making paneer at home is easy. Cottage cheese is such a versatile ingredient giving it different variations will make you the hero of your home.
2. Paneer works well with any side dish and enthralls your taste buds with its richness.
3.This recipe works, because the dough can be made and used immediately. Unlike certain flatbreads, there is no need to let the dough ferment.
Where Do I Get Paneer? Or Can I Make It At Home?
Yes, you can get paneer /cottage cheese from your local supermarket or your local Indian grocery store.
Also making paneer at home is so easy,
1. Bring milk to boil in a heavy bottom pot. When the milk comes to boil, pour 1 tbs of lemon juice or 1 tbs of curd or 1 tsp of vinegar. Immediately you can see the entire milk begins to curdle
2. Once, it starts to curdle, turn off the heat. Pour it in a thin cheesecloth-lined over the colander and rinse in running water to remove the smell of the lemon juice.
3. Make a tight knot to a cheesecloth and squeeze more liquids. Place the muslin cloth on the plate with weight/heavy object on top. Let it sit for an hour.
4. Remove the muslin cloth, you get the thick creamy panner is ready!.
From 1 liter of full-fat milk ideally, you should get 100gms of paneer.
Check out ALL PANEER RECIPES HERE
How to make Paneer Paratha Recipe:
Tips to Make the Best Paratha Recipe:
1. Although the dough can be used soon after making, just to enhance the flavors of paneer, you can refrigerate the dough for at least 30 minutes.
2. The dough should be of a regular roti consistency or pasta dough.
3. You can grate the paneer and mix it along with the dough or you can grate it and use it as a filler inside the plain roti dough.
4. Green chutney or curds or pickles as a select side combination for this dish enhances the whole experience.
Frequently Asked Questions.
1. What Is The Best Substitute For Paneer?
You can substitute with Tofu, also known as bean curd.
2. Are Cottage Cheese And Paneer Are Same?
Yes, they are the same.
3. Can I use the store-bought paneer to make this?
Definitely, yes. Make sure the quality is fresh enough.
4. Can I make this recipe without oil?
Yes, you may. However, topping it with some extra butter will make it delicious.
5. Can I add any other veggies along with paneer?
Yes, you can add grated carrots, finely chopped onions, cooked peas, etc., of your choice.
However. Ensure to keep them mashed else the rolling of the dough will be difficult.
6. How can I store the parathas?
If it is still available and not polished off yet, foil wrap or store in an airtight container, preferably in the fridge.
You can reheat it in the oven for 30 seconds or just sauté on hot Tawa for few seconds.
Recipes you may like to try:
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Paneer Paratha is a popular Indian flatbread relished across all age groups. This is made with whole wheat flour and cottage cheese. Served hot with spicy pickle and curds on the side, it tastes super yummy!
To make Paneer Stuffings:
- 1 and 1/2 cup Cottage cheese (grated)
- 1/2 teaspoon chili powder
- 1/4 teaspoon dry mango powder
- 1/4 teaspoon ginger (chopped)
- 1/2 teaspoon cumin powder
- 1/2 teaspoon salt
To make Dough:
- 2 1/2 cups of wheat flour
- 1/2 teaspoon salt
- Water (As required)
- 1/2 teaspoon oil
To make the dough:
- To a mixing bowl, add wheat flour, salt, oil, sprinkle little water to make a soft roll.
To make Stuffings:
- Add grated paneer, chili powder, cumin powder, dry mango powder, chopped ginger, salt, coriander leaves in a mixing bowl.
- Combine to make a smooth dough.
- Roll them to make a small lemon sized ball and set aside.
To make paratha:
- Take a lemon sized dough.
- Make a small space for stuffing the paneer balls.
- Bring all the edges together to seal and pinch out the leftover dough on top.
- Place on the working space, dust some flour. Roll them using a rolling pin.
- Make them into disc shape or triangular shape. dust some flour if you need it.
- Heat Tawa/pan to a medium flame, Transfer the rolled paratha to the Tawa. Let it be for 5 seconds.
- Then, Flip again. Spread 1/4 teaspoon of ghee/butter cook for 1 minute
- Flip again, spread another 1/4 teaspoon of ghee. Cook for another 1 minute or until you see a light brown spots.
- Soft, Delicate paneer paratha is ready to be served.
Tips to Make the Best Recipe
Although the dough can be used soon after making, just to enhance the flavors of paneer, you can refrigerate the dough for at least 30 minutes.
The dough should be of a regular roti consistency or pasta dough.You can grate the paneer and mix it along with the dough or you can grate it and use it as a filler inside the plain roti dough.
Green chutney or curds or pickles as a select side combination for this dish enhances the whole experience.
- Category: Breakfast/lunch
- Method: stovetop
- Cuisine: indian
Keywords: paneer paratha, paratha recipe, paneer paratha recipe