Paneer Paratha is one of my famous dishes, which you can make without any problem. Paneer paratha is shallow fried Indian flatbread that is loaded with paneer for example paneer combination. This specific recipe has spicy, tangy and yummy. Really, chapati stuffing alongside the bites of onions and green chilies and little bit sharpness of ginger. It gets an amazing kick because of Peri-Peri masala that makes the usually insipid paneer very lip smacking and mouth watering.Additionally, these parathas can be prepared in any shape like square, triangle and even heptagonal.
Let’s make a Yummy Paneer Paratha Recipe.
Paneer Stuffing Recipe:
Firstly, In a mixing bowl add 200 gms of crumbled paneer.
Add 1 small chopped coriander, 2-3 chopped green chilli and 1” piece of grated ginger.
Add ½ Tbsp of Kashmiri Mirch, ½ Tbsp of Jeera Powder, ½ Tbsp of Kalmirch Powder, ½ Tbsp of Ajawain, ½ Tbsp of Amchur Powder, ½ Tbsp of Peri-Peri Masala and salt as per taste.
If you want to add Turmeric (haldi), then you can add 1/2 Tbsp of Turmeric Powder. Mix it well everything.
Chapati/ Paratha Dough Recipe:
Firstly, In a large mixing bowl add 1 Cup of Wheat Flour and Salt.
Add a water and Knead for 5 Minutes.
Furthermore, grease the dough with Oil or Ghee and rest it atleast 15-20 Minutes.
Making and Rolling and Paneer Paratha Recipe:
Firstly, Take an Pinch of medium sized ball dough and roll it about 5 cms in diameter.
Place out the prepared stuffing in the center.
Take the edge and make it pleating places into other in the center.
Press the pleats from center.
Furthermore, sprinkle the wheat flour and roll it well.
Roasting Paneer Paratha:
Heat a pan or tawa. Once it is hot put the paneer paratha on it.
Once it is slightly cooked, flip and cook from the other side too.
Thereafter apply oil or butter on both the sides.
- 1 Cups Crumbled Paneer / Cottage Cheese
- Fistful Coriander Leaves
- 2-3 Chilli Chopped
- 1 Inch Ginger Grated
- 1 Tbsp Kashmiri Chili Powder
- 1/2 Tbsp Jeera Powder
- 1/2 Tbsp Kalimirch Powder
- 1/2 Tbsp Ajwain
- 1/2 Tbsp Amchur Powder
- 1/2 Tbsp Peri-Peri Masala
- 1 Tbsp salt As per Taste
- 1 Cup Whole Wheat Flour
- 1 Tbsp Oil or Ghee
- 1/4 Cup Wheat Flour for Dusting
- Water as required for kneading
- Firstly, In a mixing bowl add 200 gms of crumbled paneer.
- Add 1 small chopped coriander, 2-3 chopped green chilli and 1” piece of grated ginger.
- Add ½ Tbsp of Kashmiri Mirch, ½ Tbsp of Jeera Powder, ½ Tbsp of Kalmirch Powder, ½ Tbsp of Ajawain, ½ Tbsp of Amchur Powder, ½ Tbsp of Peri-Peri Masala and salt as per taste.
- If you want to add Turmeric (haldi), then you can add 1/2 Tbsp of Turmeric Powder. Mix it well everything.
- Firstly, In a large mixing bowl add 1 Cup of Wheat Flour and Salt.
- Add a water and Knead for 5 Minutes.
- Furthermore, grease the dough with Oil or Ghee and rest it atleast 15-20 Minutes.
- Firstly, Take an Pinch of medium sized ball dough and roll it about 5 cms in diameter.
- Place out the prepared stuffing in the center.
- Take the edge and make it pleating places into other in the center.
- Press the pleats from center.
- Furthermore, sprinkle the wheat flour and roll it well.
- Heat a pan or tawa. Once it is hot put the paneer paratha on it.
- Once it is slightly cooked, flip and cook from the other side too.
- Thereafter apply oil or butter on both the sides.
Firstly, paneer paratha taste great when they are thin. As per your requirements, you can also make it thick.
As per your taste, you can add a chopped onion. It will enhance more taste.
