PANEER PARATHA
INTRODUCTION
Welcome to CuisineGhar kitchen.
We makes stuffed paratha using various vegetables, paneer and other non-vegetarian ingredients. Of course, stuffed paratha taste better than chapati/roti. It is very convenient to eat specially, when we travel. Stuffed paratha is good for those kids, who doesn’t wants to eat vegetables or non-veg with chapatti/roti and as a caregiver you are worried about the child’s nutrition intake.
Are you a stuffed paratha lover, but hates to cook paratha because stuffing comes out and you don’t feel good about that. I have showed a simple and easy method to make stuffed paratha so if you use this method next time stuffing will never come out from the paratha and the shape of the paratha will be liked by your family member.
SERVING: 2 servings / 2ea
COOKING TIME: 30min (approx.)
CALORIE COUNTS: 265 Calories (approx.) / 1pc
INGREDIENTS
For Paratha
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plain flour (maida)- 250g
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yogurt- 1Tbsp
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salt to taste
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ghee- 4Tbsp
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sugar- 2tsp
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tap water- ¾cup
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chat masala- 1tsp
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grated paneer- 200g
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baking powder- ½tsp
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red chilli powder- 1tsp
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chopped onions- 3Tbsp
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chopped fresh green coriander leaves- 1Tbsp
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Bengali’r bhaja (roasted) masala- 1tsp
For Raita:
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yogurt- 5Tbsp
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white oil- 1tsp
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small mustard seeds (rai)- ½tsp
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curry leaves~ 10-15pcs
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red chilli powder- 1/3tsp
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chat masala- 1pinch (optional)
DIRECTIONS
To make the tasty paneer paratha, at first, we have to knead a dough. I have used plain flour (maida), but you can use wholemeal wheat (atta) instead of maida or you can mix both atta and maida. In a big bowl, add maida (250g), add salt to taste, add sugar (1tsp), add baking powder (½tsp) and mix all the ingredients.
Furthermore, add yogurt (1Tbsp), add melted ghee (1Tbsp) and mix again all the ingredients. Add water and knead the dough. The dough will be slightly harder than chapatti/roti dough. Knead the dough by adding water as required at intervals and press with hand. Apply a thin layer of oil/ghee on the dough and set aside the dough for 15min. It will help the dough to prevent from cracking and remain soft. I have used ¾cup of water to knead the dough.
Next, we have to make stuffing of paneer. Grate paneer, if you are using a paneer block or mash paneer cubes with hand. Add chopped onions (3Tbsp), add chopped fresh green coriander leaves (1Tbsp), add salt to taste, add sugar (1tsp), add red chilli powder (1tsp), chat masala (1tsp), add Bengali’r bhaja (roasted) masala (1tsp). Mix all the ingredients with hand. Make small ball (green lemon size) inside palm. If you make balls in-advance, making paratha will be more convenient.
Switch on gas flame/burner and place a pan (tawa). Divide the dough into four equal parts. The dough size will be slightly bigger than usual dough size for chapatti/roti. We have to roll the dough with a dough pin (belna) and make a roti/flat bread. Put the paneer ball in the centre of the roti and seal it by folding the edges of the roti at the top. We have to do this task carefully. . Roll the dough opposite side of the sealing. Need to press gently when roll and make it flat. Once the dough gets a flat shape of diameter 5-6” (approx.). The paratha is ready to cook on heat. Slightly cook both the sides of the paratha until brown sports appeared, add ghee, but you can use white oil instead. Once one side is cooked, turn to other side and cook until more brown sports appeared. Medium-low gas flame/heat is recommended. Once both sides are cooked. The paratha is ready to serve.
Many times, stuffing leaks from the stuffed paratha dough while roll. For those, I have showed an simple and easy way to make paratha with any leaking. Please refer to the recipe video on CuisineGhar YouTube channel.
I have also made a raita to eat with the paratha. Take a separate bowl, add yogurt (5Tbsp), add salt to taste, add sugar (1tsp). Stir and mix all the ingredients with a spoon.
Switch on gas flame and place a small frying pan, add oil (1tsp), add small mustard seeds or rai (½tsp). Once mustard seeds starts cracking, add red chili powder (?tsp), temper the yogurt. Stir and mix all the ingredients. Finally, sprinkle a pinch of red chilli powder and chat masala (optional).
Raita is ready to eat; you can serve it with paratha.
TIP
If you add yogurt while kneading dough, it will help to keep the soft for a longer time.
