Paneer Paratha (பனீர் பரோட்டா)

Parathas are different from chapattis because of the stuffing used. Each stuffing imparts its own unique taste to the paratha. Paneer or cottage cheese can be used as a stuffing, which makes the paratha taste wonderful. Paneer parathas are as popular as aloo parathas. Furthermore, it is easier to make these parathas as the stuffing can be prepared in a jiffy. Kids generally love these parathas and you can pack them in the lunch box as well! Let’s see how to make paneer paratha.

Ingredients: (Makes 8 parathas)

Paneer or cottage cheese – 100gms

Large onion – 1 no*

Red chili powder – ¾ teaspoon (adjust to taste)

Coriander powder – 2 teaspoons

Cumin powder – ¾ teaspoon

Salt – to taste

Turmeric powder – ¼ teaspoon

Garam masala powder – ½ teaspoon

Ghee – for cooking the parathas
Coriander leaves – finely chopped, 1 tablespoon (optional)*

For the dough:

Atta/ Wheat flour – 1½ tumblers or 300ml measure

Salt – to taste

Sesame oil – 2 teaspoons

* Ensure all the marked items are finely chopped. Otherwise, it would be difficult to roll the paratha.

Method: Knead atta with salt and required water into a firm dough. Add sesame oil, knead well and cover with a damp cloth for 15-20 minutes. Now divide the dough into 8 equal parts and roll them into balls

Chop onions and coriander leaves finely. Crumble the paneer without lumps in a bowl. Add chopped onion, coriander leaves, red chili powder, turmeric powder, coriander powder, cumin powder, garam masala powder, and salt. Mix well in to a smooth mass and divide the paneer stuffing into 8 equal sized balls (Fig.1).

Fig.1: Paneer balls

Roll a dough ball into a chapatti on a board using a rolling pin, dusting with flour as required. Now place a paneer ball in the center of the chapatti (Fig.2).

Fig.2: Roll out the chapatti and place the paneer ball in the center

Fold the upper portion of the chapatti over the paneer ball (Fig.3).

Fig.3: Fold the upper portion of chapatti over the ball

Now fold the lower portion of the chapatti over the folded upper portion (Fig.4).

Fig.4: Fold the lower portion over the ball

Fold the right wing towards the center over the ball (Fig.5).

Fig.5: Fold the right wing towards the center

Now fold the left wing towards the center, underneath the ball (Fig.6).

Fig.6: Fold the left wing underneath the ball

Press the folded chapatti gently on both sides, and roll into a circle of approximately 8" in diameter using a rolling pin, dusting with flour as required (Fig.7).

Fig.7: Roll the chapatti in to a circle

Heat the tava on medium heat. Once hot, place the rolled out paratha on the tava. Use ghee to cook the paratha. Turn it over and cook on both sides till brown spots appear on the surface (Fig.8).

Serve hot with curds/ raitha and pickle. Paneer paratha may also be served with any gravy preparation.

Fig.8: Paneer Paratha (பனீர் பரோட்டா)

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