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Paneer Paratha
Paneer Paratha is a traditional north Indian recipe for a classic unleavened flatbread stuffed with a spiced blend of spiced paneer cheese and potatoes. This is typically served as an accompaniment for curries. The full recipe is presented here and I hope you enjoy this classic Indian version of: Paneer Paratha.
prep time
10 minutes
cook time
25 minutes
Total Time:
35 minutes
Additional Time:
(+20 minutes resting)
Makes:
6
Rating: 
Tags : CurryVegetarian RecipesBread RecipesCheese RecipesIndian Recipes
This is one of the classic forms of stuffed paratha flatbreads. Here, lightly-spiced paneer cheese is used for the filling.
Ingredients:
For Dough:
180g (1½ cups) fine Wheat Flour
60g (1/2 cup) wheat flour, for dusting
3 tsps Oil
Salt, to taste
For the Stuffing:
180g (3/4 cup) grated or crumbled Paneer (cottage cheese)
165g (1/2 cup) potatoes, boiled and grated
2 Green Chillies, finely chopped
1 tsp ginger, grated
2 tbsp coriander (cilantro) leaves, finely chopped
1 tbsp mint leaves, chopped
1/2 tsp ground Coriander seeds
1/2 tsp ground cumin seeds
1/2 tsp Red Chilli Powder
1/4 tsp
garam masala
1 tsp Lemon Juice
Salt, to taste
oil for shallow frying
Method:
In a large mixing bowl combine 180g flour with 2 tsp oil and the salt. Whisk to combine then add water 1-2 tbsp at a time (about 120ml in total) until the ingredients come together as a dough. Knead the dough until smooth, soft and elastic (rather like chapati dough). Bring together as a ball then brush the surface with 1 tsp oil. Place in a bowl, cover with a cloth and set aside to rest for 20 minutes.
For the stuffing: Mix together the grated paneer and grated potato in a medium-sized bowl. Mash together, ensuring there are no lumps of potato then add the chillies, ginger, coriander (cilantro) leaves, coriander, cumin, red chilli powder, garam masala, mint leaves, lemon juice and salt. Mix everything together to a smooth, well-combined mixture. Set the filling aside until needed.
Divide the rested dough into six equal portions, shaping each one into a ball. Take the first ball of dough, flattening it between your palms. Place the 60g flour on a deep plate and use to coat both sides of the dough disc.
Transfer to you work surface, dust your rolling pin with flour and use to roll the dough out to about 10cm (4 in) in diameter. Place 2 tbsp of the stuffing mix in the centre then bring the pastry edges over to cover the filling. Seal the overlapping edges, carefully shape the dough into a ball. Pat flat, cover the sides with flour, transfer to your work surface and gently roll out into a 6mm (1/4 in) round about 15cm (6 in) in dimeter. Set aside and prepare the remaining parathas.
Place a tava or griddle over medium heat. When the pan is hot place the first paratha on it. When small bubbles begin to form on the surface of the flatbread flip it over, reduce the heat to low then spread 1/2 tsp of oil over the surface. Flip over and cook for 30 seconds.
Spread 1/2 tsp oil over the upper surface then flip over again and cook on the other side. Continue cooking over medium heat, flipping every 30-40 seconds until golden brown spots evenly cover the both surfaces of the flatbread.
Transfer to a warmed plate, cover with a clean cloth then set aside to keep warm as you cook the remainder of the flatbreads.
Serve as a starter or snack with pickles and onion raita.
