How to make Perfect Paneer Paratha | Your New Favorite Indian Bread!

 

The Ultimate Guide to Perfect Paneer Paratha| Your New Favorite Indian Bread!

Are you ready to elevate your breakfast or lunch game with a dish that's both comforting and packed with flavor? 

Look no further than Paneer Paratha! This beloved Indian flatbread, stuffed with a spiced crumbled paneer (Indian cottage cheese) filling, is a treat for the senses. Whether you're a seasoned chef or a kitchen novice, our detailed guide from Tasty Recipe Guide will walk you through every step to create the most delicious Paneer Parathas right in your own home. 

Get ready to impress your family and friends!

What is Paneer Paratha?

Paneer Paratha is a popular North Indian dish consisting of a whole wheat flatbread (paratha) filled with a savory mixture of grated paneer, onions, green chilies, and various spices. 

It's often served with a dollop of butter, yogurt, or pickles, making for a wholesome and satisfying meal.

Why You'll Love This Paneer Paratha Recipe

1. Deliciously Flavorful: The creamy paneer combined with aromatic spices creates an irresistible taste.

2. Wholesome & Filling: Made with whole wheat flour and protein-rich paneer, it's a nutritious meal.

3. Versatile: Perfect for breakfast, lunch, or even a light dinner.

4. Customizable: Adjust the spices to your liking – make it mild or extra spicy!

Ingredients You'll Need

For the Dough:

1. 2 cups whole wheat flour (atta)

2. 1/2 teaspoon salt

3. 1 tablespoon oil

4. Water, as needed for kneading

For the Paneer Filling:

1. 200g paneer, grated or crumbled

2. 1 small onion, finely chopped

3. 1-2 green chilies, finely chopped (adjust to taste)

4. 1/2 inch ginger, grated

5. 2 tablespoons fresh coriander leaves, chopped

6. 1/2 teaspoon red chili powder (or to taste)

7. 1/2 teaspoon cumin powder

8. 1/4 teaspoon turmeric powder

9. 1/2 teaspoon garam masala

10. Salt to taste

11. 1 tablespoon oil for cooking (and extra for brushing)

Step-by-Step Guide to Perfect Paneer Paratha

Step 1: Preparing the Dough

In a large bowl, combine the whole wheat flour and salt. Add the oil and mix well. Gradually add water, a little at a time, and knead until you form a soft, pliable dough. It should be smooth and elastic, not sticky. Cover the dough with a damp cloth and let it rest for at least 20-30 minutes. This resting time is crucial for soft parathas!

Step 2: Making the Paneer Filling

While the dough is resting, prepare the filling. In a mixing bowl, combine the grated paneer, finely chopped onion, green chilies, grated ginger, and fresh coriander leaves. Add the red chili powder, cumin powder, turmeric powder, garam masala, and salt. Mix everything gently with your hands or a spoon until all the ingredients are well combined. Be careful not to mash the paneer too much; you want some texture.

Step 3: Stuffing the Paratha

Once the dough has rested, divide it into equal lemon-sized balls. Take one ball and flatten it slightly with your fingers. Dust it with a little dry flour and roll it out into a small circle (about 3-4 inches in diameter). Place a generous tablespoon or two of the paneer filling in the center of the rolled-out dough.

Step 4: Sealing and Rolling

Carefully bring the edges of the dough together over the filling, pinching them to seal completely. Make sure there are no gaps for the filling to escape. Gently flatten the stuffed ball with your palm. Dust it lightly with flour again and carefully roll it out into a larger circle, about 6-7 inches in diameter. Try to roll it evenly without tearing the dough.

Step 5: Cooking the Paratha

Heat a tawa (griddle) or a non-stick pan over medium-high heat. Once hot, carefully place the rolled-out paratha on the tawa. Cook for about 30 seconds to 1 minute until small bubbles appear on the surface.

Step 6: Flipping and Oiling

Flip the paratha and cook the other side for about 1 minute. Drizzle about half a teaspoon of oil (or ghee for extra flavor!) on the cooked side and spread it evenly. Flip again and cook until golden spots appear. Drizzle oil on the second side and cook until both sides are golden brown and crispy, pressing gently with a spatula to ensure even cooking.

    

Step 7: Serve Hot and Enjoy!

Remove the cooked Paneer Paratha from the tawa and place it in a serving dish or basket. For the best flavor, serve immediately while it is still hot. You can stack them in a cloth-lined container to keep them warm while you cook the rest.

Serve your homemade Paneer Parathas with your favorite accompaniments:

1. A dollop of unsalted butter or ghee

2. Plain yogurt (dahi) or raita

3. Mango pickle (aam ka achaar)

4. Green chutney

Repeat the stuffing and cooking process for the remaining dough and filling. Enjoy your truly delicious, authentic Paneer Paratha!

Tips for Perfect Parathas

1. Soft Dough is Key: Always ensure your dough is very soft and well-rested. A stiff dough will make the parathas tear easily when rolling, and they will turn out chewy.

2. Prevent Waterlogging (Filling): If you are using fresh, high-moisture paneer, squeeze out any excess water before grating. Also, do not add salt to the paneer filling until you are just about to stuff the parathas. Salt draws moisture out of the paneer and onions, making the filling wet and difficult to roll.

3. Even Rolling: Roll the paratha gently and evenly. Apply light pressure, starting from the center and moving outwards. Aim for a thickness similar to a thin pancake.

4. Hot Tawa/Pan: Ensure your griddle (tawa) is hot before placing the paratha on it. Cooking on a medium-high heat helps the paratha puff up slightly and get those beautiful golden spots.

5. Use Ghee for Flavor: While oil works well, cooking the parathas in ghee (clarified butter) will give them an authentic, rich flavor and a superior crispy texture.

 Frequently Asked Questions (FAQ)

Q1: Why is my paneer paratha tearing while rolling?

A: The most common reasons are:

1. Stiff Dough: The dough needs to be soft and pliable.

2. Too Much Filling: Start with a moderate amount of filling until you get the hang of sealing and rolling.

3. Wet Filling: The paneer mixture might be too moist (see tip above about salt and moisture).

Q2: Can I prepare the filling or dough ahead of time?

A: Yes!

1. Dough: You can knead the dough and store it in an airtight container in the refrigerator for up to 2 days. Bring it to room temperature before rolling.

2. Filling: The paneer filling can be prepared and stored in the fridge for up to 1 day.

Q3: What is the best way to store leftover parathas?

A: Cooked parathas can be cooled completely and stored in an airtight container in the refrigerator for 2-3 days. Reheat them on a hot tawa with a little butter or oil until warm and crisp.

Q4: I don't have fresh paneer, can I use frozen paneer?

A: Yes, but you must thaw the frozen paneer completely, then squeeze it gently to remove excess water before crumbling or grating it for the filling.

Conclusion

Paneer Paratha is more than just food; it's a piece of Indian culinary tradition. With a little practice, your parathas will be round, perfectly stuffed, and irresistibly delicious. 

Give this recipe a try and let us know how it turned out!

Happy Cooking!