Paneer (fresh cheese/cottage cheese) paratha

Servings: 2-3
Making dough time: 5 minutes.
Making stuffing time: 10-12 minutes.
Rolling paratha time: 2 minutes(each).
Roasting paratha time: 2 minutes(each).
Total time: 21 minutes.

You cannot but smack your lips after tasting these “Paneer (fresh cheese/cottage cheese) paratha”. This is most delicious and healthy among all paratha. It is popular breakfast meal especially in north India, mostly in the state of Punjab, Haryana and Delhi.

Paneer Paratha is a wholesome and flavourful North Indian stuffed flatbread made with crumbled fresh paneer, herbs, and mild spices. Soft on the inside and crisp on the outside, this paratha is a perfect blend of nutrition and taste.

It’s often enjoyed hot off the griddle with a dollop of Butter, Curd, or Pickle on the side. Whether served for breakfast, lunch or dinner.

Paneer Paratha is a comforting dish that brings together the richness of homemade paneer and the simplicity of traditional Indian cooking. Each bite reflects warmth, satisfaction and joy.

Paneer has incredible source of protein. Vitamin B6 found in potato, which play an important role in our nervous system.

It is tasty and yummy….

Ingredients:

For paratha:

Aatta (wheat flour): 1 cup
Ghee: 1 tablespoon (for moin, to be put into dough itself).
Kalonji (Onion seed): ¼ teaspoon
Ajwain: ¼ teaspoon
Salt: ¼ teaspoon.
Ghee: 50 gm (to be used during roasting paratha).

For stuffing:

Paneer: 1 cup
Potato: 1 no. (Small) optional
Green chilli: 2-3 no.
Onion: 1 no. (Small)
Ginger: 1” piece
Coriander leaf: 50 gm
Salt: half teaspoon (as per taste)

For making dough:

Take a wide vessel; put Aatta, 1 tablespoon ghee, onion seed, Ajwain and salt. Mix well by rubbing between palms.
Add water in small quantity and knead them, if required, put some more water till the dough becomes soft (The dough can be made in food processor also) cover and Keep aside, to be used after 10-20 minutes.

For making stuffing:

Boil/microwave potato, peel off and grate potato, keep aside.
Grate paneer, keep aside.
Chop green chilli, onion, ginger and coriander leaves (very fine).
Take a mixing bowl; put all ingredients in it, mix well.
Now stuffing is ready.
Divide stuffing into 4-6 parts.

Method:

Divide dough into 4-6 parts (equal to stuffing) and make balls.
Roll the ball in 5-6 inch diameter circle.
Apply few drops of ghee.
Place stuffing in the centre of the circle.
Fold it and seal the edges by pleating.
Fold the edges into the centre and joint properly.
Now press this ball slightly with the help of palm.
Again roll this ball into the wheat flour.
Roll this ball with the help of rolling pin gently, till the 6 inch dia.
Now raw paratha is ready.
Take a tawa (griddle), when it becomes hot; reduce the flame to medium flame.
Place the rolled paratha on this.
Cook for few seconds till it changes the colour.
Turn the other side and cook it by pressing gently by spatula.
By pressing it will puff up. Sometimes it will not. (But need not to worry taste will still be great)
(It only shows that rolling is not proper).
Apply some ghee and turn it.
Cook both sides by applying ghee as well as pressing it lightly.
Serve directly to the plate. Serve with “Boondi Raita“, “Brinjal Tarua” and “Pickle“.
Garnish with “Homemade butter“.
Healthy paneer (fresh cheese) paratha is ready to serve.
Paneer (fresh cheese/cottage cheese) paratha

Ingredients

Ingredients

make balls

Roll this ball

Roll this ball

Roll the ball in 5-6 inch diameter circle

Apply few drops of ghee.

Place stuffing

Fold it

seal the edges

roll this ball into the wheat flour

Roll this ball with the help of rolling pin

Roll this ball with the help of rolling pin

Place the rolled paratha

Cook for few seconds

Turn the other side

Apply some ghee

pressing gently

By pressing it will puff up

Garnish with homemade butter

Paneer (fresh cheese/cottage cheese) paratha