Paneer Paratha Recipe
A crispy, golden flatbread stuffed with spiced crumbled paneer, cooked to perfection, and best served with butter and chutney.
Ingredients
For the Dough:
- 2 cups whole wheat flour
- ½ teaspoon salt
- ¾ cup water adjust as needed
- 1 tablespoon oil
For the Filling:
- 1 cup paneer grated
- ½ teaspoon salt
- ½ teaspoon red chili powder
- ½ teaspoon cumin powder
- ½ teaspoon garam masala
- ½ teaspoon amchur dry mango powder
- 2 tablespoons chopped cilantro
- 1 green chili finely chopped
For Cooking:
- ½ cup butter or ghee
Instructions
- Prepare the dough: Mix flour and salt in a bowl. Add water gradually, kneading until smooth. Cover and let it rest for 15 minutes.
- Make the filling: Grate paneer and mix it with salt, spices, cilantro, and chopped chili. Combine well and set aside.
- Divide and roll: Cut the dough into equal portions. Roll each into a small disc.
- Stuff it up: Place a spoonful of paneer filling in the center. Seal the edges, then flatten gently.
- Roll it out: Lightly dust with flour and roll into a thick, even disc. Avoid pressing too hard.
- Cook it hot: Heat a tava over medium heat. Place the rolled paratha and cook for 30 seconds.
- Flip and crisp: Turn it over, brush with butter, and cook until golden brown. Repeat on the other side.
- Serve hot: Stack them up and enjoy with yogurt, pickle, or a big dollop of butter.
Notes
Nutritional Values (Per Serving)
- Calories: 300
- Total Fat: 12g
- Saturated Fat: 5g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 10g
Vitamin & Mineral Content (Per Serving)
- Calcium: 15%
- Iron: 10%
- Vitamin A: 7%
- Magnesium: 8%
- Potassium: 9%
Tips for Extra Flavor
- Use fresh, homemade paneer for a softer texture.
- Add crushed kasuri methi for a deeper aroma.
- Swap garam masala with chaat masala for a tangy kick.
- Always cook with butter—because why not?