Paneer Paratha is by far one of the easiest and the best Paratha’s I’ve ever had. It’s one of my personal favorites & Top 10 yummiest Indian cuisine recipes ever!
So why wait, lets get started.
- 100 gms Paneer/cottage cheese
- ½ tsp red chili powder
- ¼ tsp turmeric powder
- ½ tsp chaat masala
- 1 small onions finely chopped
- Cilantro leaves – about 4-5 stems finely chopped
- Curry leaves – 4/5 roughly chopped
- Salt as per taste
- Oil for roasting
- Wheat flour – 1 cup
- Take a large bowl and add whole wheat flour, ½ tsp salt. Pour about ½ cup of water and knead the dough.
- Add more water as required to knead a soft (not too hard or sticky) dough.
- Cover it and let is rest till we make the filling.
- Meanwhile, for the stuffing, grate the cottage cheese (or just crumble it with your hand).
- Add all the dry ingredients, chopped onions & cilantro.
- Mix everything well.
- Pinch a small round ball of the dough and using a rolling-pin roll it into a circle.
- Spread the stuffing on one of the rolled dough, keeping one inch space around the circumference.
- Cover with the other end of the rolled dough and press the edges well as shown in the picture. This is the easiest way to make any kind of paratha with a filling. It avoids the fear of the stuffing to be too much or too less and also avoids the stuffing to break out while rolling it.
- Heat a pan at medium heat. Once it is hot, place the Paratha. Flip when one side is partly cooked.
- Apply oil on this side and flip it over.
- Press the edges with a spatula so that the edges are cooked.
- Cook both sides well till they have golden brown spots on them.
- Serve hot with yogurt/ green chutney or ketchup ( my personal favorite ;-))
Happy cooking 🙂
A yummy Indian gravy that is had with a paratha, a shallow fried Indian bread. You can also have the kurma with either rice or dosas!
To make the kurma, get the following ingredients in one place:
- 2 tbsp oil or ghee
- Small piece of laung, tej patta, dalchini
- 1 onion (paste)
- 1 cup half-boiled veggies (carrot, beans, potato, peas, any of your choice)
- 2 tbsp cashew, 1 tbsp khuskhus, ¼ coconut, 1 tbsp saunf or fennel, 1 green chilly – grind all these into a paste
- A pinch turmeric powder
- Coriander (for garnishing)
Lets start making the kurma!
- Take oil in a pan. When hot, add laung, tej patta and dalchini.
- Add and sauté the onion paste.
- Add the vegetables. Saute for a minute or two.
- Add turmeric powder and then the coconut paste. Fry well for a few minutes.
- Add salt. Garnish with coriander.
Simple step to make a paratha look layers..Laccha paratha!
- Once you roll the round chappati, cut it into strips.
- Apply ghee and a little wheat flour on each layer and place on top of one another. Do not press. Place the last strip upside down, so that the ghee touches the second last layer.
- Make it stand vertical, press it a bit and roll it, in a way that the lacchas or layers are seen
- Roll it into a circle again. Do not press hard while rolling as this will stick the layers.
- Roast like a normal paratha.
- Once you take it off the pan, push and press from all sides so that the layers are seen!