Paneer Parantha is very similar to any other stuffed parantha except that it’s much healthier because of the protein content. It requires a little more seasoning than usual because paneer has a very subtle flavor.
| Preparation Time: | 30 minutes |
| Servings: | 6 paranthas |
| Difficulty: | Medium |
Ingredients
| Wheat flour dough | Of 1 cup flour |
| Paneer | 2 cups |
| Finely Chopped Onion | 1 small (about 3/4 cup chopped) |
| Salt | 1 tsp |
| Green Chillies (optional) | 2-3 |
| Fresh Coriander Leaves | 1/4 cup |
| Red Chilli Powder | 1/2 tsp |
| Vegetable Oil | 3 tbsp |
| Wheat flour to help roll paranthas | 1 cup |
Method
- Mix crumbled paneer, onion, coriander leaves, green chillies, salt and red chili powder lightly. Optionally you can add achar masala to it for more flavoring. You can even add grated cucumber and chopped tomatoes after squeezing out the water. Keep aside the stuffing.
- Divide dough into 6 equal balls.
- Roll a ball using dry wheat flour. Top it with a spoon full of paneer stuffing.
- Pinch the sides together and make it a ball again.
- Roll it to about 4 inches in diameter. Use wheat flour to roll it. If you are new to it, it may become unwieldy but don’t worry if stuffing starts to come out.
- Place it on a heated griddle.
- Flip the side after about 1 minute.
- Oil both sides with about 1/4 tsp of oil on each side. Press it with spatula and cook till it’s lighly brown on each side.
- Flip sides every once in a while. Repeat with other dough balls. Paneer Parantha is ready.
- Serve it hot with yogurt and pickle.
Notes
- Since paneer has a very subtle taste, add a little more spices of your liking to the filling to make it taste better like achar masala. Grated cucumber and chopped tomatoes add a little moistness to the filling and makes the paranthas even more refreshing.
- These paranthas should be left a little soft otherwise the paneer becomes hard. So don’t press them when cooking.
- Make sure that dough and stuffing are at the same temperature for easy rolling.
- If the dough is hard, stuffing comes out of the dough while rolling it, so add some water and knead it again to make it soft.
- If your parantha is sticking on the griddle, most probably the griddle is not hot enough. Clean the griddle, apply a little oil, heat it and then place parantha on it.
Summary
Recipe Name
Paneer Parantha
Author Name
Ruchi Garg
Published On
Total Time
Average Rating
Based on 4 Review(s)