Emilie Meyer
Paneer paratha is a popular Indian flatbread dish that can be enjoyed as a filling breakfast or lunch. It is made by stuffing a mixture of paneer, spices, and herbs into a dough made from wheat flour, salt, oil, and water. The dough is then rolled out into a circle, with the stuffing placed in the centre, before being cooked on a hot tawa or griddle. The paratha is flipped and oil or ghee is applied until both sides are golden brown. It is typically served with yogurt, pickle, or chutney, and can be enjoyed with a cup of chai or ginger tea. Making paneer paratha is a simple process, but it's important to ensure that the dough is soft and pliable, and that the tawa is properly heated before cooking.
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What You'll Learn
Making the dough
To make the dough for paneer paratha, you will need atta (whole wheat flour), salt, oil or ghee, and water. Some recipes suggest adding a quarter cup of maida to the dough to make the paratha super soft.
Add the flour, salt, and oil to a large bowl. Start adding water, little by little, and knead the mixture until it forms a soft, smooth, and pliable dough. Be careful not to make the dough sticky. If using a stand mixer, you can use the paddle attachment to mix the dough. You can also do this by hand.
Once the dough is kneaded, transfer it to a container and apply some oil on top. Cover the container with a cloth and let the dough rest for 10 to 30 minutes. After resting, the dough is ready to be divided into equal-sized balls.
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Preparing the stuffing
To prepare the stuffing for paneer paratha, you will need fresh, soft, and moist paneer. Homemade paneer is the best option, but if you are using store-bought paneer, make sure it is fresh and moist. Crumble the paneer and add spices such as chilli powder, garam masala, and amchur powder. You can also add chopped onions, cilantro, green chillies, coriander leaves, cumin seeds, and ajwain (carom seeds) to the mixture. Adjust the spices according to your taste preference. Mix all the ingredients together, and the stuffing is ready. You can make the stuffing ahead of time and store it in the refrigerator for up to 24 hours.
The amount of paneer you use will depend on your level of expertise. Beginners should start with 200 grams of paneer, while experienced cooks can use up to 250 grams. You can also adjust the amount of stuffing to your preference, but be careful not to overfill or underfill the parathas. Overfilling can cause the stuffing to come out while rolling, while underfilling will result in less taste of the paneer and more of the dough.
The stuffing can be made as per your liking, and you can customise the spice level according to your preference. Paneer paratha is a versatile dish that can be enjoyed for breakfast, lunch, or dinner. It is a quick and filling option that can be packed into lunch boxes for both kids and adults.
When preparing the stuffing, you can also make the dough simultaneously. The dough for paneer paratha is typically made with whole wheat flour (atta), salt, oil or ghee, and water. You can add a small amount of maida to the dough to make the paratha super soft. Mix the ingredients together and knead until you form a soft and smooth dough. Let the dough rest for 10 to 30 minutes before dividing it into equal-sized balls.
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Rolling the paratha
Now that you have your dough and paneer stuffing ready, it's time to roll the paratha!
First, divide your dough into equal-sized balls. The number of balls will depend on how many parathas you want to make and the method you are using to stuff and roll them. For example, if you want to make 6 large parathas, divide the dough into 12 balls. If you want to make 8 parathas, divide the dough into 8 balls.
Next, take one of the dough balls and roll it out into a medium-sized circle or a disc of about 6 to 7 inches in diameter. Make sure the dough is not too thin, as you need to be able to stuff it without it tearing.
Now it's time to add the stuffing. Place a ball of paneer stuffing in the centre of the rolled-out dough, leaving some space around the edges. If you are using the layering method, spread the paneer mixture on the dough, leaving a quarter-inch gap around the edges.
Once the stuffing is in place, it's time to seal the paratha. If you are using the layering method, take another rolled-out dough circle and place it on top of the stuffing. Press the edges of the two dough circles together gently to seal them. If you are using the stuffing method, pinch all the edges of the dough towards the centre to enclose the stuffing.
After sealing the paratha, sprinkle some wheat flour on top and roll it out again to your desired thickness. Make sure the paratha is not too thin, or it may tear when cooking.
Finally, your paratha is ready to be cooked! Heat a tawa, griddle, or skillet on medium-high to high heat. To check if it is hot enough, sprinkle a pinch of wheat flour on it. If the flour turns brown in a few seconds, your cooking surface is ready. Place the rolled paratha on it and cook for about a minute before flipping it.
And that's how you roll a paneer paratha! Now, let's move on to cooking and serving this delicious dish.
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Cooking the paratha
First, make the filling by crumbling the paneer and adding your chosen spices and herbs. The basic spice mixture is chilli powder, garam masala and amchur powder, but you can also add extras like kasuri methi, chaat masala, cumin seeds, coriander powder, ajwain, chopped onion, and salt to taste. You can also add mashed boiled potatoes or cauliflower to the mixture.
Next, make the dough by mixing atta (whole wheat flour), salt, oil and water. You can do this by hand or use a stand mixer with a paddle attachment. Knead the dough until it is soft and smooth. Cover the dough and let it rest for 10-30 minutes.
Divide the dough into 6-8 equal-sized balls. Roll each ball into a circle, keeping the centre slightly thicker than the edges. Place a ball-sized amount of paneer stuffing in the centre of the dough circle, leaving a small gap around the edges. Wet the edges with a little water, then fold the dough over the filling and pinch the edges together to seal. Flatten the dough ball with your hands and roll it out again, sprinkling with flour to prevent sticking, until it is about 6-7 inches in diameter.
Heat a tawa, griddle or skillet over a medium-high to high heat. To check if it is hot enough, sprinkle a pinch of flour onto the surface; if it browns within a few seconds, it is ready. Place the paratha on the tawa and cook for about a minute, until the base is partly cooked. Flip the paratha and brush the cooked side with ghee or oil, then press down gently with a spatula. Flip again once or twice, brushing with ghee or oil and pressing each side, until both sides are golden brown with spots.
Serve the paneer paratha hot with sauce, raita, pickle, butter, chutney or yoghurt. Enjoy with a cup of chai!
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Serving suggestions
Paneer paratha is a delicious Indian flatbread that can be served in a variety of ways and enjoyed at any time of the day. Here are some serving suggestions to elevate your paneer paratha experience:
Traditional Accompaniments
Paneer paratha is traditionally served with a variety of accompaniments, including:
- Pickles: Mango pickle or lemon pickle are popular choices, adding a tangy and spicy kick to your meal.
- Yogurt/Curd: Fresh, creamy yogurt or curd is a perfect companion to the spicy and cheesy paneer paratha, providing a cooling effect.
- Raita: Raita is a flavoured yogurt that can be a delicious and refreshing accompaniment, especially if you want a more sophisticated flavour profile.
- Chutneys: Coriander chutney, mint chutney, or mint coriander chutney can add a burst of freshness and a punch of flavour to your meal.
Beverage Pairings
To complete your culinary experience, consider pairing your paneer paratha with a refreshing beverage:
- Chai: A cup of hot, spiced chai tea is a perfect match for paneer paratha, providing a warming and comforting experience.
- Hot Ginger Tea: For a refreshing twist, opt for hot ginger tea, especially during monsoons or winters, to soothe your senses.
Creative Combinations
If you're feeling adventurous, try these unique combinations to take your paneer paratha to the next level:
- Potato and Paneer Curries: Experiment with simple aloo sabzi or indulge in the premium paneer butter masala or kadai paneer for an extravagant treat.
- Butter: Top your paneer paratha with a pat of homemade white butter or serve it on the side for an extra indulgent experience.
The versatility of paneer paratha allows you to customise your meal according to your preferences. Whether you enjoy it as a hearty breakfast, a satisfying lunch, or a quick evening snack, these serving suggestions will enhance your culinary journey.
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Frequently asked questions
You will need atta (whole wheat flour), salt, oil, water, and paneer. For the paneer stuffing, you can use spices like ajwain (carom seeds), garam masala, chilli powder, and amchur powder, along with fresh cilantro and green chilli.
In a large bowl, mix the flour, salt, and oil, and gradually add water to knead the dough. Keep adding water and kneading until you form a soft and smooth dough. Cover and set aside for at least 30 minutes to let the dough rest.
First, prepare the paneer stuffing by mixing all the ingredients. Then, roll the dough into a circle of about 6 to 8 inches in diameter. Place the paneer stuffing in the centre, and pleat the edges towards the centre, pinching off any excess dough. Sprinkle wheat flour and roll the paratha slightly thick. Heat a tawa or griddle, and place the rolled paratha on it. Cook for about a minute, then flip and brush oil or ghee on the partly cooked side. Flip again and cook until both sides have golden brown spots. Serve hot with sauce, raita, pickle, or yoghurt.
