Paneer Paratha Panjabi Paneer Paratha

Paneer Paratha is a popular Indian flatbread made with whole wheat flour and filled with cottage cheese.

Paneer Paratha is one of the many popular varieties of Paratha from Punjab. It is an all-time popular paratha house and is served in most restaurants as well as punjabi dhabas (street eateries).
It’s always best to make your own homemade paneer cottage cheese and use it for every paneer dish you make. It is the same with this Paneer Paratha. The paneer retains its freshness and softness even when baking.
The best way to have paneer paratha is with homemade cottage cheese or white butter. You can also have paneer paratha with a little mango cucumber.
How to make Paneer Paratha
1. Put 2 to 2.25 cups of whole wheat flour / attack, ½ teaspoon of salt, 1 teaspoon of ghee or oil in a mixing bowl.

2. Pour in about half a cup of water.

3. Mix and knead. If necessary, add more water and knead into a smooth, smooth dough. In total, I added ⅔ cup of water.

4. Cover the dough and let stand 20 to 30 minutes.

Perform panel compliance
5. Meanwhile, while the dough is resting, prepare the filling. Rub 200 grams of paneer / cottage cheese.

6. Add 1 or 2 finely chopped green chillies, ½ teaspoon of dried mango powder, ½ teaspoon of garam masala powder, ½ teaspoon of red chili powder and ½ teaspoon of salt. You can add more salt, red chilli powder, or dried mango powder if you want.

7. Mix everything well so that the spice powder mixes evenly with the grated paneer.

Paratha roller pallet
8. Squeeze two small balls of the dough and roll them in your palms to match them.

9. Sprinkle flour on the meatballs.

10. Use a rolling pin to roll the meatballs into a 4 to 5 inch diameter circle.

11. Place the paneer filling over one of the rolled overlays, leaving a 1 inch space around the perimeter.

12. Cover with the other dough and press the edges well.

13. Sprinkle with a little flour and roll the filled paratha into a circle 6 to 7 inches in diameter.

Cooking Paneer Paratha
14. Heat a tava / pan and place the rolled paratha on it. The tava should be hot. To control the heat, sprinkle a generous pinch of whole wheat flour on top of the tawa. When the whole wheat flour turns brown in seconds, the tawa is hot enough to toast the paneer paratha.

15. Flip when side is partially cooked. Cooked about ¼.

16. Apply ghee to this side with a spoon.

17. Turn around and turn around.

18. Now let the side where we put the ghee boil.

19. Spread ghee on top.

20. turn around.

21. Use a spatula to press the edges of the paratha to cook the edges.

22. Turn once or twice until paratha has golden spots and is evenly cooked through.

23. Place the Paneer Paratha in a roasting basket or saucepan.

24. Put a little butter on it.

25. Spread the butter on the paratha.

26. Wipe off any excess whole wheat flour, if any, with a cotton towel. Thus, the golden whole wheat flour particles do not stick to the Parathas. Make all the parathas this way on the tawa / grill.

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