Cheese and Paneer Paratha – Indian

Step 1: Prepare Garlic Butter for Dough

Cut approximately 200g of Salted President Butter and place it in a small pot. Add 1 tsp of minced garlic to the butter. Melt the butter and garlic over low heat, then set aside.

Step 2: Prepare the Paratha Dough

In a large bowl, place 300-350g of flour. Pour the 200ml of melted garlic butter into the flour. Add salt as per taste and 1 tsp of red chili powder. Mix all ingredients by hand until the mixture resembles breadcrumbs.

Step 3: Knead the Dough

Gradually add 200-220ml of warm water to the flour mixture. Knead the mixture thoroughly to form a soft, pliable dough. Once kneaded, cover the dough and let it rest for a while.

Step 4: Prepare Paneer and Potato Base

Unwrap 100-150g of Thirumala Fresh Paneer. Grate the paneer into a wooden bowl. Grate 2 steamed potatoes into the same bowl.

Step 5: Mix the Filling

To the grated paneer and potatoes, add salt as per taste, 1 tsp chaat masala, 1 tbsp green chilies, 1 tbsp red chilies, and 250g chopped onions. Mix all these ingredients thoroughly by hand.

Step 6: Add Cheese to Filling and Form Balls

Add 50g of President Mozzarella & Cheddar Cheese Mix to the filling and mix well. Form small balls (approximately 75g each) from the prepared filling mixture.

Step 7: Stuff and Roll Parathas

Take a portion of the rested dough and flatten it into a small disc on a lightly floured surface using a rolling pin. Place one filling ball in the center of the dough disc. Bring the edges of the dough together and pinch to seal the filling inside. Gently roll out the filled dough ball into a paratha of your desired thickness. Repeat this process for the remaining dough and filling.

Step 8: Pan-Roast the Parathas

Heat a tawa (griddle) over a medium flame. Place a rolled paratha on the hot tawa. Lightly pan-roast the paratha on both sides until it's slightly cooked and has light brown spots. This initial cooking helps to set the paratha.

Step 9: Cook with Butter

Once the paratha is lightly cooked, slice 2 tbsp of Salted President Butter and add it around the paratha on the tawa. Gently press the paratha with your hand to help it cook evenly and absorb the butter. Add an additional 1 tbsp of Salted President Butter on top of the paratha. Flip the paratha and cook until it achieves a beautiful golden-brown color and is crispy on both sides.

Step 10: Serve and Garnish

Remove the cooked paratha from the tawa and place it on a serving plate. Slice 1 tbsp of tandoori masala compound butter and place it on top of the hot paratha for an enhanced flavor experience. Serve the delicious Cheese and Paneer Paratha hot, ideally with raita or your favorite accompaniment.

• Ensure the flour is well-sieved for a smoother dough.

• Adjust the amount of red and green chilies to your preferred spice level.

• Maintain proper temperature control on the tawa for evenly cooked and crispy parathas.

• Use a non-stick tawa or a well-seasoned cast iron tawa to prevent sticking.

• Add minced chicken (keema) or other vegetables like peas or carrots to the filling for different flavors.

• Experiment with different types of President butter, such as unsalted, for varied taste profiles.

• Serve with different chutneys or pickles for a diverse culinary experience.