Paneer Paratha (Simplified Version)

Paneer parathas are the most easiest and quickest to make. Here is a simple version of it with ingredients and 4 steps to follow.

Ingredients:

1. Paneer (200-240 grams)
2. Onion (3 regular sized) (optional)
3. Green Chillies (2), Cummins, Coriander, black pepper, ajwain powders
4. Atta (150 grams)
5. water, ghee

Preparation Time : 30 minutes
Cooking Time: 15 minutes

Step 1 of 4 : The art of making perfect Dough!

Parathas are soft when dough are made perfectly. Take around 150 grams of atta and add pinch of salt, ajwain powder. Use only lukewarm water to mix the dough for Gluten formation to happen real quick! Thereby, parathas doesn’t fragment/ break while rolling.

Now mix well and keep hitting the dough for next 10 minutes. The consistency should be at a semi solid level, like shown below:

Once done, keep it under a muslin (moist) cloth.

Step 2 of 4 : Making the Panner filling

I chose to add onions and green chillies after cutting them real fine.

Now have all the spices and paneer handy.

Add 2 teaspoons of jeera, 1 teaspoon of coriander, 1 teaspoon of blackpepper and 0.5 teaspoon of garam masala (optional). Adding blackpepper powder is mandatory and you can thank me later! 🙂

Now knead the mixture real well. Also note that salt is not added. We will be adding it just before making the paratha balls.

Step 3 of 4: Making of Paratha Balls and Rolling

Take the paneer stuffing and add salt to it. Make balls of it as shown below:

Take a piece of atta which should be 50-75% of size to the paneer balls (smaller portion of atta).

Now make a ball of the atta, flatter it and press it at the ends as shown bellow:

Take paneer balls and keep it on the bulged atta portion.

Turn the entire setup upside down and start slowly covering the panner balls this way:

Start tucking the panner ball inside the atta untill you reach the end. Once done, round the ball to a perfect sphere.

Step 4 of 4: Rolling the Paratha

Immerse the dough inside atta powder and dust it back.

Take the atta ball and flatten it with your hands (Not with the roller!)

Keep doing until you start seeing the fillings like below:

Now, use the roller to gently across diameters of circle in all directions. Make sure to flip the paratha for every roll you make, else you will see the stuffing sticking to the board.

Frying on a hot tawa is no brainer. Just make sure to apply ghee/oil after you do the first flip, but not before. Press the corners more than the center and block any holes if you see any (This will bloat the parathas)

That’s it! We have healthy and nice paneer parathas! Serve it with achar and curd.

Help me improve my parathas buy commenting!