Ke Paneer Paratha Recipe | How To Make Paneer Paratha F

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Paneer Paratha Recipe | How To Make Paneer Paratha

 


Paneer paratha recipe with step by step photos. 


Paneer paratha is a delicious breakfast dish from India. It is made by filling crumbled, savory, spicy Indian cottage cheese aka paneer, between the thin layers of dough made from whole wheat flour. This is a common breakfast meal in North India, especially in Panjab.




    About paneer paratha recipe 


    I strongly advise you to at least once try the delicious Paneer Paratha, a North Indian breakfast dish. Because it has such a fantastic flavor, I'm confident you'll prepare it again. These parathas will be made with whole wheat flour and filled with a tasty, spicily paneer combination. Recall how we made the aloo paratha and mooli paratha earlier? However, a paneer paratha stands out since it is so tasty and nutritious, perfectly satisfying your daily protein needs.


    Paneer paratha is made and served as a tasty and nutritious breakfast dish in Punjab, North India. This meal is typically served with curd and pickle as the only side dishes. However, you may also serve this for dinner and lunch, and we occasionally pack lunches for our children as well.


    Uncooked paneer is used to make paneer paratha. The filling will be made by combining the crumbled or shredded paneer with spices and herbs. The best and least expensive choice for this paratha is homemade paneer. Simply grate with a vegetable scraper and use if you're experimenting with store-bought varieties.


    I'm going to give a spicy recipe because I enjoy this food best when it's a little bit hot and savory. Please change the spice level as desired.


    Please check at these amazing paneer recipes if you're interested.










    Paneer Paratha - Expert's Tips


    1. In North India, parathas are a common breakfast food. Make sure to make a soft, moist, non-sticky dough every time you make the wheat flour paratha dough. The dough should also closely represents chapati or roti dough.
    2. When crumbling or grating paneer, always chop up into tiny pieces. Make sure that everything is finely chopped before using green chilies and herbs to prevent rolling issues.
    3. Spice combinations are flexible, but keep in mind to add amchoor for a hint of sourness and chilies or chilly powder for a spicy flavor.
    4. You may either serve the rolled parathas with a small piece of fresh butter or toast them in a little bit of homemade butter to greatly boost their flavor.
    5. The paneer does not need to be cooked in order to make the filling. The dough can be filled immediately soon after the paneer and spice have been combined.
    6. Never fill the paratha to the brim, especially if you're just getting started. When you try to flatten it, it will break, creating a mess.

    How to Make Paneer Paratha




    Paneer Paratha Recipe | Panjabi Paneer Paratha | How To Make Indian Cottage Cheese Stuffed Paratha




    Indian Flat Bread With Savory Filling


    Preparation time: 30 minutes | Cooking time: 12 minutes | Total time: 42 minutes




    Ingredients


    For the dough


    • 2 cups whole wheat flour (atta)
    • Salt to taste
    • 1 tsp oil / ghee
    • Water for kneading the dough

    For the filling

    • 200 gm homemade or store-bought paneer
    • 1 tsp hot chili powder or 1or 2 green chilies, finely chopped
    • 1/2 tsp cumin powder
    • 1/2 tsp amchoor powder aka dried mango powder
    • 2 tbsp finely chopped coriander powder
    • Salt as needed





    Panjabi Paneer Paratha with step by step photos


    Making the dough

    1. With the preparation of the wheat flour dough, we will begin making the paneer paratha. For the dough to develop its texture, it must rest for a while. So first, combine salt and wheat flour in a mixing bowl.

    2. Add water in batches.

    3. Using your hands, make a beautiful dough that is moist, soft, and thick, similar to the dough for chapati.

    4. Cover it with a moist cloth after applying some oil. This will keep the dough moist while it rests.

    5. Set aside for 30 minutes. 

    Making the filling


    1. Making the stuffing can begin while the dough rests. Place the crumbled paneer in a bowl. Grate it carefully if you're using one from the shop.

    2. Add the spices, including a pinch of salt and the chilly, cumin, and amchoor powders. Be attentive when making the filling because salt was already added when making the dough.

    3. Put finely chopped coriander leaves.

    4. Mix well after adding the coriander leaves.. We will immediately make the paratha once the filling is ready.



    Paneer paratha stuffing


    1. Pinch a medium-sized ball of dough,

    2.  flatten it, and place it on a chapati board sprinkled with flour.

    3. Using a chapati roller, carefully shape the dough out into a small disc with a thick middle and thin sides.

    4. Place the paneer filling in the center of the disc, leaving some space around the edge.

    5. Begin to pleat at the edge and bring it to the center.

    6. The ball will now be closed by joining the pleats. Trim the extra dough with your fingers.

    7. Now use your hands to gently flatten it.

    8. On a chapati board, place the dough with the pleated side facing down.

    9.  Without spilling the filling, place it on the dusted chapati board and delicately roll it into a thin, flat disc.


    Cooking the Paneer Paratha


    1. On high heat, preheat one iron griddle. Place the made paratha on the griddle gently once it has heated up and the temperature has been reduced to medium.

    2. When the lower side is done, carefully flip the paratha over. On paratha, you'll notice the formation of little air pockets.

    3. Using a spoon, apply some ghee or oil.

    4. Reverse and spread oil or ghee on the opposite side as well.

    5. Cook the other side after flipping.

    6. Curd, pickles, and a small amount of butter are acceptable side dishes for the paneer paratha. Enjoy.


    Happy cooking
    Anju        






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