Paneer Paratha – Indian Style

Step 1: Prepare the Dough

In a large bowl, combine 1.5 cups of wheat flour and 0.5 cup of maida. Add salt to taste and 1 tbsp of oil. Gradually add water and knead the mixture until it forms a soft, pliable dough, similar to chapati dough. Cover the dough and let it rest for 15 minutes.

Step 2: Prepare the Paneer Filling

In a separate mixing bowl, combine 1 cup of grated paneer, 1 cup of finely chopped onions, 1 tsp garam masala, 1 tsp chaat masala, 0.5 tsp pepper powder, 0.5 tsp coriander powder, 0.5 tsp jeera powder, 0.5 cup of finely chopped coriander leaves, 4 finely chopped green chilies, 3 tsp chili powder, 1.5 tsp crushed dry coriander seeds, and salt to taste. Mix all ingredients thoroughly by hand, mashing the paneer and onions slightly to ensure everything is well combined and flavorful.

Step 3: Stuff and Roll the Paratha

Take a small piece of the prepared dough. Apply a little oil to your hands to prevent sticking and flatten the dough into a small disk. Take a small ball of the paneer filling and place it in the center of the flattened dough. Carefully gather the edges of the dough around the filling and seal it, removing any excess dough from the top. Dust the stuffed dough ball with dry flour and gently roll it out into a paratha of your desired thickness.

Step 4: Cook the Paratha

Heat a tawa (griddle) over medium heat and add a little oil. Place the rolled paratha on the hot tawa. Add more oil on top of the paratha, then flip it. Add oil to the other side and cook until both sides are golden brown and cooked through, pressing gently with a spatula to ensure even cooking.

Step 5: Serve

Once cooked, remove the paneer paratha from the tawa. Serve the hot paneer parathas immediately with tomato sauce, sliced onions, and fresh coriander leaves as a garnish.

• Knead the dough well for soft parathas.

• Allow the dough to rest for at least 15 minutes for better texture.

• Adjust the quantity of green chilies and chili powder according to your spice preference, especially when making for children.

• You can use either oil or ghee for frying the parathas.

• You can use only wheat flour or only maida for the dough, or a different ratio based on preference.

• Add other finely chopped vegetables like bell peppers or carrots to the filling for added nutrition and flavor.