Paneer Paratha

Aloo paratha is a common cuisine across the Indian sub-continent.
However, paneer paratha is becoming more and more popular with people wanting to try new dishes.

Preparation time: 10 min
Cooking time: 15-20 min
Serving: 3

Ingredients:
Whole wheat flour (Atta) – 500gms
Fresh Paneer – 2 cups full
Green Chilli – 3 to 5
2 tablespoons of Coriander leaves
½ tablespoon of Ajwain
½ tablespoon of Garam masala
Salt to taste
Oil
Water

Method:
  1. Bring whole wheat flour, pinch of salt and sufficient water into a bowl. Mix these ingredients thoroughly to bring the flour to stiff dough. Keep the mixture in the bowl and close it with a lid.
  2. Add fresh paneer into water and bring it to Luke warm temperature. This will soften the paneer cubes. Once this is done, remove the water content from the bowl. Only the soft paneer cubes should be present in it.
  3. Using hand or a mixer grinder, crumble the paneer cubes to turn them into a uniform mixture.
  4. Add salt, garam masala, ajwain, chopped green chilli and coriander leaves. Mix these ingredients thoroughly. This mixture is the stuffing that would go into the wheat flour dough balls.
  5. Make equal balls of the paneer stuffing. Ensure that these balls are smooth.
  6. Roll the wheat flour dough using oil. Cut into equal parts. Make 6 balls from the dough.
  7. Bring one ball of dough ball onto a flat roller to bring it into a medium circle shape. Now place one paneer stuffing ball at the center of the rolled flat dough. Close the stuffing completely by pinching the dough from all edges.
  8. Flatten the dough-paneer mixed ball using the roller. This procedure spreads the paneer stuffing evenly throughout the wheat flour dough.
  9. Heat the flatten paratha with medium flame. Use a sufficient amount of oil to cook.
  10. Move the paratha from one corner to around to cook evenly. Roll it once in a while to avoid excessive cooking on one side.
Tips:
  • There should be no water content in the paneer. Use muslin cloth to remove water content. The best way is to prepare the paneer one day ahead. This will eliminate complete water content from the paneer cubes. Do not forget to drain away all the water.
  • Green chillies are replaceable with red chilli powder.
  • Mix the wheat flour dough to exact stiffness. Excessive addition of water will spoil the procedure to attain a perfect dough. Moreover, the presence of excessive water in the dough will spoil the paratha in the end. 

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