Paneer Paratha Recipe

In a large bowl combine 2 cups whole wheat flour and 1/2 tsp salt. Mix. Add 1 tablespoon oil and rub into the flour until crumbly.

Gradually add about 3/4 cup warm water and knead until a soft, pliable dough forms (about 5–7 minutes). The dough should be smooth and not sticky; add a teaspoon more water or flour if needed.

Cover the dough with a damp cloth and let it rest for 20–30 minutes.

Heat 1 tablespoon oil in a skillet over medium heat. Add 1/2 cup finely chopped onion and sauté until translucent (about 3–4 minutes). Add 1 minced garlic clove and 1/2 tsp minced ginger; sauté 30 seconds until fragrant.

Add 1 finely chopped green chili and cook 30 seconds. Stir in 1/2 tsp cumin powder, 1/2 tsp garam masala, 1/4 tsp red chili powder and 1/2 tsp amchur or lemon juice; cook 20–30 seconds to bloom the spices.

Add 300 g crumbled paneer and 3/4 tsp salt. Mix thoroughly and cook 2–3 minutes until the mixture is heated through and dryish — you want a binding filling, not watery. Remove from heat and let cool for 10 minutes.

Once slightly cooled, fold in 1/4 cup finely chopped fresh coriander. Taste and adjust salt, lemon/amchur or spices as needed. If filling feels loose, mash slightly to make it cohesive.

Divide rested dough into 8 equal portions (for about 8 parathas). Roll each portion into a smooth ball and dust lightly with flour.

Take one dough ball and roll into a 4–5 inch disc. Place about 2–3 tablespoons of the paneer filling in the center (adjust to prefered filling thickness).

Bring the edges of the disc up over the filling and pinch to seal completely. Press gently to flatten, then dust with flour and roll out carefully into a 7–8 inch circle. Use light, even strokes to avoid tearing; if filling breaks through, reseal and dust more flour.

Heat a heavy skillet or tawa over medium-high heat until hot. Place the rolled paratha on the skillet. Cook about 30–45 seconds until small bubbles appear, then flip.

After flipping, brush or smear a little butter/ghee (about 1/2 tsp) on the cooked side, then flip again and press lightly with a spatula to encourage even cooking. Cook until golden brown spots appear on both sides, about 1–1.5 minutes per side, adding another 1/2 tsp butter/ghee as needed. Repeat with remaining dough and filling.

Keep cooked parathas warm wrapped in a clean kitchen towel while finishing the rest.

Serve the paneer parathas hot with plain yogurt and pineapple chutney on the side. Optionally, dollop a little extra ghee or butter on top of each paratha before serving.