This punjabi style paratha stuffed with spicy crumbled paneer (cottage cheese) makes for a delectable paratha recipe. It goes great with all chutneys, pickles or butter.
- For the dough
- Whole wheat flour - 2 cups
- Salt - As per taste
- Water - 3/4 cups + more as required
- For the stuffing
- Paneer ( Cottage Cheese ) - 200 gms
- Green Chillis - 1 fine chopped
- Salt - As per taste
- Red chilli powder ( Lal Mirch ) - 1/4 tsp
- Garam Masala Powder - 1/2 tsp
- Oil / Ghee - A few drops
- For frying / roasting
- Oil / Ghee - As required
For the dough:
1. Combine the whole wheat flour, ghee and salt in a bowl and mix well.
2. Add enough water and knead into a semi-stiff dough. Keep aside.
For the stuffing:
1. Mash the paneer and mix all the spices with your hands.
2. Divide into 8 equal portions and keep aside.
Assembly and cooking:
1. Divide the dough into 8 equal portions. Using your both palms, make smooth ball and then flatten it out.
2. Now take one flatten dough ball at time. Dip it into dry flour and roll into 3-4 inch diameter circle using a rolling pin and chakla / board.
3.Put one portion of the paneer mixture in the centre and gather the edges as shown.
5. Again dip into dry flour and roll into 6 inch diameter round. Roll it very very gently, making perfect paratha needs practice.
6. Heat the tawa or griddle on medium heat. Once hot place the rolled paratha on it and cook for few seconds or till the you see few bubble on the top.
7. Flip it and cook other side as well. Apply some oil on the surface.
8. Flip again and cook it by pressing gently using spatula. As you press it will puff up if it is rolled properly. otherwise it won’t puff but that is fine it will taste great.
9. Again apply some oil on top and also around the edges. flip it.Cook the other side as well by pressing lightly till both sides are a nice golden brown colour.
1. To make the good stuffed paratha, the dough needs to be soft and smooth. If the dough is not smooth then it will give hard time rolling. If the dough is hard (not soft) then it will break while rolling. and stuffing will come out from the edges.
2. Make sure that your paneer has not too much moisture. If using frozen paneer like me then bring it to room temperature before making paratha. If used semi frozen then it leaves water as it defrost, and you will have hard time to roll paratha. If using fresh homemade paneer then make sure that you let it drain well.
3. It is always better to make your own homemade paneer.
4. It is very important to roast it properly. The sides or edges of the paratha stays raw if not cooked properly. To cook the edges well, you need to drizzle some oil or ghee at all the edges around along with applying oil on surface.
5. Paneer parathas make a very good tiffin option as well.