Punjabi Parantha Recipe
Fresh unleavened bread stuffed with homemade spices, cheese, onions, & potatoes
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Ingredients
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Dough
Filling
Cooking
Method
Dough Preparation
- 1
Make the Dough
In a large mixing bowl, combine the whole wheat flour and salt. Gradually add water and mix until a soft dough forms. Knead the dough for about 5-7 minutes until smooth and elastic. Add the oil and knead for another minute. Cover the dough with a damp cloth and let it rest for 30 minutes.
Filling Preparation
- 2
Prepare the Filling
In a mixing bowl, combine the mashed potatoes, finely chopped onions, grated paneer, green chilies, chopped coriander leaves, cumin powder, garam masala, and salt. Mix everything well until all ingredients are evenly incorporated. Taste and adjust seasoning if needed.
Cooking
- 3
Roll and Cook the Parantha
Divide the dough into equal-sized balls. Take one ball and flatten it slightly. Roll it out into a small circle. Place a generous portion of the filling in the center, fold the edges over to seal, and flatten gently. Roll out the stuffed dough ball into a larger circle, being careful not to let the filling spill out. Heat a skillet over medium heat and add a tablespoon of ghee or oil. Place the rolled parantha on the skillet and cook until golden brown on one side, about 2-3 minutes. Flip it over, add more ghee or oil if desired, and cook the other side until golden brown. Repeat the process for the remaining dough and filling.
