Crispy Paneer Paratha: Cottage Cheese Layered Flatbread

Crispy Paneer Paratha: Cottage Cheese Layered Flatbread

Paneer Paratha is one of the easiest paratha recipes that exist inthe Indian cuisine. Serve hot piping parathas to any Indian forbreakfast and they will be thankful to you for lifetime!Traditionally in Punjabi households, parathas are roasted with lotsof ghee (clarified butter) and served with a heap full of whitebutter or Makkhan, as is popularly known in India. But you cango easy on the ghee and butter if you are watching your calories.

Paneerparatha consists of two main components - Paneer which translates tocottage cheese and Paratha translates to whole wheat flatbread. Thepaneer is flavored and crumbled and stuffed into the flatbread.That’s all a Paneer Paratha really is!

Althoughthis sounds simple, mastering the art of making parathas takes time.Having the perfect balance of spices and heat in the parathas tocomplement the sweet and sour chutneys, that are usually served alongwith parathas, takes precision and time to master. We bring to you avery simplified version of Paneer Paratha that is just lip-smacking.

Let’sget to it then, shall we?

Course Breakfast

Cuisine Indian

Keyword Cheese, Cottage Cheese Layered Flatbread, Flatbread

Prep Time 8

Cook Time 30

Total Time 38

Servings Serves

Calories 636kcal

Cost 17

Ingredients

Ingredients for the paneer filling

1 ½ cup Paneer or Cottage Cheese (crumbled)
1 tsp Ginger garlic paste
½ cup Onions (chopped)
1 tsp Turmeric powder
2 tsp Red chili powder
1 tsp Cumin powder
2 tsp Coriander powder
1 tsp Garam masala
2 tsp Salt
Half a spoon Lemon juice
2 tsp Mint leaves (chopped)

Ingredients for the dough

2 cups Whole wheat flour
1 tsp Salt
1 tsp Oil
As reqd Water

Instructions

Knead a soft dough using the ingredients mentioned under dough. Keep it side while we prepare the paneer filling.
1 ½ cup Paneer or Cottage Cheese (crumbled), 1 tsp Ginger garlic paste, ½ cup Onions (chopped), 1 tsp Turmeric powder, 2 tsp Red chili powder, 1 tsp Cumin powder, 2 tsp Coriander powder, 1 tsp Garam masala, 2 tsp Salt, Half a spoon Lemon juice, 2 tsp Mint leaves (chopped), 2 cups Whole wheat flour, 1 tsp Salt, As reqd Water, 1 tsp Oil
Take all the ingredients mentioned under paneer filling and give them a good mix. Make sure the salt is evenly distributed throughout the mixture or else the parathas will be unevenky salted.
Once the filling is ready, it’s time to fill the parathas. Divide the dough into equal sized balls. You should be able to get 5-6 average sized balls.
Next, take a small dough ball and curve it into the shape of a tiny bowl as shown in the image.
Fill it with the prepared filling and slowly try to close the mouth of the dough ball. Compress the enclosed dough and roll it out.
Heat a pan on medium flame and transfer the rolled out dough onto it. Roast one side for about 30 seconds and turn it over.
Apply ghee on the roasted side and repeat the above step with the other side. Keep turning the paratha over until both sides have cooked properly.
Serve hot with a dollop of butter on top and a small bowl of tomato sauce or ketchup on the side.

Nutrition