Paneer Paratha

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

Contains: dairy·gluten

• Coriander leaves

  finely chopped

  15 ml

• Garam masala

  5 ml

• Ghee

  20 g

• Ground cumin

  5 ml

• Paneer

  150 g

• Red chili powder

  1.3 ml

• Salt

  to taste

• Water

  120 ml

• Whole wheat flour

  200 g

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Method

1. 1In a mixing bowl, combine 200 g whole wheat flour, 1 tsp salt, and 1 tbsp ghee. Mix well.
2. 2Gradually add 120 ml warm water while kneading to form a soft, smooth dough. Cover and rest for 20 minutes.
3. 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.
4. 4Divide the rested dough into 4 equal portions. Roll each into a ball.
5. 5On a floured surface, roll one dough ball into a 15 cm circle. Place 3 tbsp of the paneer filling in the center.
6. 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.
7. 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.
8. 8Flip and brush with 1 tbsp ghee. Cook the other side until golden brown spots appear. Repeat on both sides, adding ghee as needed.
9. 9Press gently with a spatula to ensure even cooking. Serve hot with yogurt, pickle, or chutney.