Stuffed Paneer Paratha
A classic North Indian flatbread stuffed with spiced paneer (Indian cottage cheese). This paratha is flavorful, savory, and perfect for breakfast or any meal.
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Ingredients
- 2 cupswhole wheat flour (atta)
- 0 ½ cupswater
(approximately, for kneading dough)
- 0 ½ teaspoonssalt
- 2 tablespoonsvegetable oil or ghee
for dough and cooking
- 200 gramspaneer (Indian cottage cheese)
grated or crumbled
- 1 smallgreen chili
finely chopped, adjust to taste
- 2 tablespoonsfresh coriander leaves (cilantro)
finely chopped
- 0 ½ teaspoonscumin seeds
- 0 ½ teaspoonsred chili powder
- 0 ½ teaspoonsgaram masala
- 0 ½ teaspoonsdry mango powder (amchur)
- 0 ¾ teaspoonssalt
for stuffing, adjust to taste
- 1 tablespoonswater or milk
to seal the edges
- 2 tablespoonsghee or butter
for cooking the parathas
Instructions
In a mixing bowl, combine the whole wheat flour and salt. Gradually add water and knead to form a smooth, soft dough. Add a teaspoon of oil and knead again. Cover and rest the dough for at least 15 minutes.
Prepare the stuffing: In a bowl, mix grated paneer, finely chopped green chili, coriander leaves, cumin seeds, red chili powder, garam masala, dry mango powder, and salt.
Divide the dough into 8 equal portions and the stuffing into 8 equal portions.
Roll each dough ball into a small circle about 4 inches diameter using a rolling pin, dusting with flour as needed.
Place one portion of the stuffing in the center of the dough circle. Dip your finger in water or milk and moisten the edges of the dough. Fold the edges over the stuffing, pinching and sealing completely to encase the filling.
Gently flatten the stuffed dough ball and roll it out delicately into a circle about 6-7 inches diameter. Take care not to let the stuffing spill out.
Heat a tava, griddle, or non-stick skillet over medium heat. Place the rolled paratha on it. Cook for 1-2 minutes until you see bubbles forming, then flip.
Apply ghee or butter on the cooked side. Flip again and apply ghee on the other side. Cook until both sides are golden brown with some dark spots, about 1-2 minutes per side.
Repeat for all portions.
Serve hot with yogurt, pickle, or chutney.
