The weather in Bangalore has been just perfect for piping hot parathas, and I have been making them quite often. Parathas are a great way to make use of all the gorgeous winter produce that’s available in abundance at the moment. I love how versatile they are too – you can make just about any filling for them. Parathas are a meal all on their own, hearty and filling, and I don’t have to worry about making a side dish to go with them. Today, I’m going to share with you all the recipe for Paneer Paratha, a family favourite, the way I make them.
What exactly is a Paneer Paratha?
For the uninitiated, it refers to a flatbread cooked on a thick pan. The outer covering is made using whole wheat flour, stuffed with a paneer or cottage cheese filling. The filling is usually flavoured with Indian spices like garam masala, amchoor and red chilli powder. I add in some chana masala to the filling too, because we love the flavour it imparts.
Paneer Parathas – any paratha, actually – tastes best when served straight off the pan. A pat of white or yellow butter, curd, pickle and/or raita make for some great accompaniments to it. We love having them with some quick-pickled onions and/or green chutney.
How to make Paneer Paratha
Here is how I make them.
Ingredients (makes about 6):
For the outer covering:
- 1-1/2 cups wheat flour
- Salt to taste
- 1/2 tablespoon oil
For the filling:
- 200 grams paneer
- Salt to taste
- 2 pinches of asafoetida
- 1/4 teaspoon turmeric powder
- Red chilli powder to taste
- A handful of fresh coriander leaves
- A handful of fresh mint leaves
- 3/4 teaspoon chana masala or to taste
- 1/2 teaspoon garam masala or to taste
- 3/4 teaspoon amchoor powder
Other ingredients:
- Oil, as needed to make the parathas
- Wheat flour, as needed for dusting
Method:
1. We will start by making the dough for the outer covering of the parathas. Take the wheat flour in a large mixing bowl, and add in the salt. Mix well. Now, adding water little by little, bind into a soft, pliable dough. When done, add in the oil and knead for a couple of minutes. We will let the dough rest, covered, till we are ready to make the parathas.
2. Next, we will prepare the filling for the parathas. Crumble the paneer in a large mixing bowl. Add in salt and red chilli powder to taste, turmeric powder, chana masala, garam masala and amchoor. Chop the coriander and mint leaves finely and add them in too. Mix all the ingredients well together. Your paneer stuffing for the parathas is ready. Keep aside for later use.
3. Now, we will start making the parathas. When the dough has rested for at least 15-20 minutes, divide it into about 6 equal parts. Roll each part into a ball, and keep ready. Meanwhile, place a thick pan on high flame and allow it to get nice and hot.
4. Dust one of these dough balls in some wheat flour and place it on a flat surface. Roll it out into a circle that’s not too thin.
5. Place 3-4 tablespoons of the paneer filling in the centre of the dough circle. Gather the edges together and cover the filling completely with the dough. If there’s any excess dough on top, pinch it out.
6. Press the filled dough gently between your palms, then dust it with wheat flour and place it on the flat surface. Roll it out into a circle that is neither too thick nor too thin. When the pan is hot enough, place the paratha in the centre and drizzle some oil around it. Reduce flame to low-medium. Cook on low-medium flame for 1-2 minutes or till the paratha is done on the bottom, then flip it over. Cook for 1-2 minutes on low-medium flame the other side too, or till done. You may spread some oil on the paratha if you want – I usually avoid it. When well cooked on both sides, transfer the Paneer Paratha to a serving plate. Serve hot.
7. Prepare parathas out of all the dough in a similar manner.
Tips & Tricks
1. I have used store-bought paneer here. You can use a home-made version if you so prefer. If using refrigerated paneer, let it come to room temperature first before starting to crumble it.
2. You may skip the chana masala in the filling and use only garam masala instead. I prefer a mix of chana masala and garam masala.
3. Adjust the quantity of salt, red chilli powder, garam masala, chana masala and amchoor powder as per personal taste preferences.
4. The dough should be pliable and soft, but not very sticky, for best results.
5. While making each paratha, keep the rest of the dough covered to prevent it from drying out.
6. For best results, use a thick pan to cook the parathas. Cook the parathas on low-medium flame, making sure they are well done on both sides.
7. You may add some kasoori methi or carom (ajwain) seeds to the filling. I usually skip these ingredients.
8. You may use as much or as little oil as you prefer, to cook the Paneer Parathas. I use regular refined oil. You may use butter or ghee to cook the parathas instead, too.
9. This is a completely vegetarian recipe, but it is NOT vegan or plant-based because of the use of paneer. It is not gluten-free either.
10. This is a no-onion, no-garlic recipe.
Did you like this recipe? Do tell me, in your comments!
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