Paneer Paratha Recipe (Punjabi Style)

Method27 steps

1. 1

   Step 1: Take whole wheat flour (2–2¼ cups), salt (½ teaspoon), ghee (1 teaspoon) or oil in a mixing bowl.

   Uses 2–2¼ cups whole wheat flour for dough (source 240–270 g) · ½ teaspoon salt (or add as required) · 1 teaspoon ghee (or oil)

2. 2

   Step 2: Pour ½ cup water first.

   Uses whole-wheat dough ingredients with dough salt/fat · First ½ cup from total ⅔ cup dough-water guide

3. 3

   Step 3: Mix and knead, adding the remaining portion of the ⅔ cup primary water little by little as needed. The author used ⅔ cup total; use separate extra dough water only if your flour still needs more, until the dough is soft and pliable.

   Uses initially mixed dough with first half-cup water · Remaining portion of original ⅔ cup dough-water supply · Extra dough water only if needed beyond ⅔ cup guide (quantity unspecified)

4. 4

   Step 4: Cover and allow the dough to rest for 20 to 30 minutes.

   Rest dough · 30 minUses smooth soft whole-wheat dough

5. 5

   Step 5: Meanwhile while the dough is resting, prepare the stuffing. Grate the paneer (200 grams).

   Uses 200 grams paneer (Indian cottage cheese)

6. 6

   Step 6: Add the finely chopped 1–2 chillies, ½–¾ tsp amchur, chosen ½ tsp ready OR ¼ tsp strong homemade garam masala, ½ tsp red-chilli powder and the separate filling ½ tsp salt to the grated paneer.

   Uses grated 200 g paneer · 1–2 green chillies, finely chopped · ½–¾ tsp dry mango powder (amchur) for filling · ½ tsp ready garam masala OR ¼ tsp stronger homemade garam masala · ½ teaspoon red chili powder · ½ teaspoon salt (or add as required)

7. 7

   Step 7: If preferred, adjust with separate extra filling salt, red-chilli powder or amchur to taste; do not repeat their full initial measured doses.

   Uses grated paneer with filling spices/salt · Extra filling salt only if preferred (quantity unspecified) · Extra filling red-chilli powder only if preferred (quantity unspecified) · Extra filling amchur only if preferred (quantity unspecified)

8. 8

   Step 8: Mix everything well so that the spice powders are evenly mixed with the grated paneer.

   Uses complete seasoned grated-paneer filling

9. 9

   Step 9: Pinch two small balls from the dough and roll them in your palms to make them even.

   Uses rested dough

10. 10

    Step 10: Dust some flour on the dough balls.

    Uses two dough balls for one stuffed paratha · Extra wheat flour for dusting and hot-pan flour test, as needed

11. 11

    Step 11: With a rolling pin, roll the dough balls to a circle of about 4 to 5 inches in diameter.

    Uses two dusted dough balls

12. 12

    Step 12: Place the paneer stuffing on one of the rolled rounds keeping one inch space around the circumference.

    Uses two rolled dough discs · prepared paneer filling

13. 13

    Step 13: Cover with the other rolled dough and press the edges well.

    Uses filled first disc and reserved second disc

14. 14

    Step 14: Sprinkle some flour and roll the stuffed paratha to a circle of about 6 to 7 inches in diameter.

    Uses sealed double-disc stuffed paratha · Extra wheat flour for dusting and hot-pan flour test, as needed

15. 15

    Step 15: Heat a tawa or griddle over medium-high to high heat; leave it empty until you have checked the heat.

16. 16

    Step 16: Sprinkle a generous pinch of the separate test flour on the empty hot tawa. When it browns in a few seconds, wipe it away with a cotton kitchen cloth, then place the rolled paratha on the tawa.

    Uses A generous pinch from separate dusting/test flour supply · rolled sealed paneer paratha

17. 17

    Step 17: Cook the first side for about 1 minute until partly set with light blisters and air pockets, then flip.

    Initial first-side paratha cook, guide · 1 minUses rolled paratha cooking on tested hot tawa

18. 18

    Step 18: Brush the exposed face with some of the separate roasting ghee OR oil. Let the second side cook about 1½ minutes until partly cooked, then flip.

    Initial second-side paratha cook, guide · 2 minUses paratha with partly cooked first face exposed · Some from separate roasting ghee/oil supply for first face

19. 19

    Step 19: Let the ghee side get cooked now. Spread some ghee on the top. Flip again using a spatula.

    Uses part-cooked paratha with first face brushed · Some from same unmeasured roasting supply for opposite face

20. 20

    Step 20: Press the paratha edges with a spatula so that the edges are cooked.

    Uses paratha with both faces brushed and cooking

21. 21

    Step 21: Flip once or twice until both faces have golden-brown spots and the bread and edges are evenly cooked through.

    Uses paratha during edge/both-face finishing

22. 22

    Step 22: Place them in a roti basket or casserole.

    Uses fully cooked paneer paratha

23. 23

    Step 23: If desired, spread a little separate softened serving butter over the cooked paratha. This topping is optional.

    Uses cooked paneer paratha · Soft butter for optional cooked-paratha topping (quantity unspecified)

24. 24

    Step 24: Between parathas, wipe excess browned flour from the tawa with a cotton kitchen cloth so it does not stick to the next bread.

25. 25

    Step 25: Repeat the two-disc shaping, filling, sealing, rolling and roasting method with the remaining dough and filling.

    Uses remaining rested dough · remaining prepared paneer filling · Extra wheat flour for dusting and hot-pan flour test, as needed · Ghee OR oil for roasting parathas, as needed

26. 26

    Step 26: Stack newly cooked parathas in a roti basket or casserole if serving later. Add the optional butter topping once per paratha if desired; do not butter an already topped bread a second time.

    Uses remaining batch of cooked paneer parathas · Optional topping for each newly cooked paratha, from same serving-butter supply

27. 27

    Step 27: Serve the prepared paneer parathas hot, with optional ready yogurt, mango pickle and hot ginger tea.

    Uses first cooked optionally butter-topped paratha · remaining cooked optionally butter-topped parathas · Ready fresh yogurt for optional serving (quantity unspecified) · Ready mango pickle for optional serving (quantity unspecified) · Ready hot ginger tea for optional serving (quantity unspecified)