Flaky Paneer Paratha: A Step-by-Step Guide to Indian Flatbread Bliss
45 minutes
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About Flaky Paneer Paratha: A Step-by-Step Guide to Indian Flatbread Bliss
Savor the irresistible aroma and taste of homemade Paneer Paratha with this simple recipe. Imagine biting into layers of flaky, golden-brown flatbread revealing a savory spiced paneer filling – pure culinary bliss!This popular Indian delight features whole wheat dough expertly folded around a flavorful paneer (Indian cottage cheese) center. Easy-to-follow instructions and helpful tips guarantee perfect results every time.Enjoy your warm, comforting Paneer Paratha with a dollop of cooling raita or a tangy chutney for an unforgettable meal.
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Recipe Time & More
Prep15 minutes
Cook30 minutes
Total45 minutes
Ingredients
For the Dough
- 2 cup Whole Wheat Flour whole
- 2 tsp Oil
- ¾ cup Water
For the Paneer Filling
- 200 gm Cottage Cheese (indian cottage cheese)
- 2 Chillies finely chopped, green
- 1 tsp Salt or to taste
- 1 tbsp Chili Powder
- ½ tsp Garam Masala
For Cooking
- Ghee Or Oil for cooking the parathas
Instructions
- Gather all ingredients. Crumble the paneer or grate it using a box grater.
- In a bowl, combine the crumbled paneer, chopped green chilies, salt, chili powder, and garam masala.
- Mix the paneer filling thoroughly and set aside.
- In a large bowl, combine the whole wheat flour, oil, and salt. Gradually add water while mixing to form a soft, pliable dough. Knead the dough for 5-7 minutes until smooth and elastic. This develops the gluten, resulting in softer parathas. Cover the dough and let it rest for at least 15 minutes. This allows the gluten to relax, making the dough easier to roll.
- Divide the dough into equal-sized balls. On a lightly floured surface, roll each ball into a thin, circular disc using a rolling pin.
- Place a portion of the paneer filling in the center of the rolled dough.
- Carefully bring the edges of the dough together to enclose the filling completely, pinching and sealing tightly to prevent leakage.
- Lightly dust the filled dough with flour and roll it out again into a larger circle, ensuring the filling remains evenly distributed.
- Heat a flat griddle or tawa over medium heat. Cook the paratha for 2-3 minutes per side, or until golden brown spots appear and the paratha is cooked through. Apply ghee or oil to the surface while cooking, pressing gently with a spatula to ensure even cooking and a crispy texture.
- Serve the hot, flaky Paneer Paratha with raita, chutney, or your favorite accompaniments.
Recipe Notes
Good To Know
- For a richer filling, mix in a tablespoon of finely chopped cilantro and a pinch of roasted cumin seeds with the paneer mixture.
- If your paneer feels crumbly or dry, lightly knead it with a teaspoon of milk before mixing in the spices.
- To make the parathas extra flaky, brush each side lightly with ghee as they cook and use medium heat.
Expert Tips
- For even cooking, ensure your tawa or skillet is preheated before placing the parathas on it. This will prevent them from sticking and ensure a crispy exterior.
- Don't overcrowd the pan when cooking the parathas. Cook them in batches to give them enough space to puff up and cook evenly.
- Experiment with different fillings! Try adding finely chopped vegetables like potatoes, cauliflower, or spinach along with the paneer for a more nutritious and flavorful paratha.
Storage Instructions
- Leftover parathas can be wrapped in a clean kitchen towel and stored in an airtight container for up to two days.
- Reheat on a hot tawa or skillet and sprinkle with a few drops of water to regain softness.
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Recipe Nutrition
Calories: 335kcalCarbohydrates: 53gProtein: 14gFat: 7gPolyunsaturated Fat: 2.1gMonounsaturated Fat: 4.2gSodium: 760mgFiber: 2gSugar: 2g
Malini Vivekananthan
Articles: 13
4 Comments
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This looks so inviting! I’m eager to try it.
Wow, very detailed and yummy recipe, loved it <3
Such a tasty dish! Thanks for the recipe.
Thanks for the inspiration! Looks tasty.