Paneer Paratha

Name: Paneer Paratha
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 servings
Cuisine: north indian
Ingredients: 15 ml · Coriander leaves; 5 ml · Garam masala; 20 g · Ghee; 5 ml · Ground cumin; 150 g · Paneer; 1.3 ml · Red chili powder; Salt; 120 ml · Water; 200 g · Whole wheat flour

35 min549 kcal 2 servingsEasy

north indian jain vegbreakfastdinnerlunch

Nutrition per serving

estimated

549kcal

Protein25g

Carbs77g

Fat16g

Fiber12g

Estimated — 4 ingredients not in food database (100% mass accounted for)

Flavor profile

Spice

Richness

Method

1In a mixing bowl, combine 200 g whole wheat flour, 1 tsp salt, and 1 tbsp ghee. Mix well.
2Gradually add 120 ml warm water while kneading to form a soft, smooth dough. Cover and rest for 20 minutes.
3In a separate bowl, crumble 150 g paneer and mash it with a fork. Add 1/2 tsp cumin powder, 1/2 tsp garam masala, 1/4 tsp red chili powder, and 1 tbsp finely chopped coriander leaves. Mix well.
4Divide the rested dough into 4 equal portions. Roll each into a ball.
5On a floured surface, roll one dough ball into a 15 cm circle. Place 3 tbsp of the paneer filling in the center.
6Bring the edges of the dough up and seal tightly, pinching the top to form a closed parcel. Roll it gently into a flat circle again, about 15 cm in diameter.
7Heat a flat pan (tawa) over medium heat. Place the rolled paratha on the hot pan and cook for 1–2 minutes until small bubbles appear.
8Flip and brush with 1 tbsp ghee. Cook the other side until golden brown spots appear. Repeat on both sides, adding ghee as needed.
9Press gently with a spatula to ensure even cooking. Serve hot with yogurt, pickle, or chutney.