Paneer Ka Paratha Recipe | Stuffed Paratha | Chef Sanjyot Keer

Name: Paneer Ka Paratha Recipe | Stuffed Paratha | Chef Sanjyot Keer
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Asian, Indian
Ingredients: Fresh coriander half cup packed; • Garlic 12-15 cloves; • Green chillies 8-10 nos.; • Salt a large pinch; • Homemade paneer 500 gm; • Thecha 1 tbsp; • Ginger 1 inch (chopped); • Fresh mint leaves 2 tbsp (chopped); • Fresh coriander leaves 2 tbsp (chopped); Red chilli powder 1 tsp; 2. Coriander powder 1 tbsp; 3. Jeera powder 1 tsp; 4. Anardana powder 1 tbsp; 5. Aamchur powder 1 tsp; 6. A pinch of black salt; 7. Kasuri methi 1 tsp; 8. Ajwain 1 tsp; • Salt to taste; • Onions 1 medium size (chopped); Wheat flour 2 cups; • Salt ½ tsp; • Water as required; • Oil 1 tsp; wheat flour (for dusting); Paneer Mixture; • Ghee/oil/butter for cooking on tawa

10 steps

Prep:15minCook:40min

Updated at: Wed, 16 Aug 2023 19:55:10 GMT

Ingredients

2 servings

Paneer Mixture

Ghee

butter, for cooking on tawa

Instructions

For thecha (coriander chilli garlic paste):

Step 1

• Simply add all the ingredients in a mortar pestle and grind to a coarse paste, keep aside to be used in making filling and also serving as a condiment along with the paratha. You can also use mixer grinder to grind.

Fresh coriander½ cup

Garlic12 cloves

Green chillies8 nos

Salt

For paneer filling:

Step 2

• Add all the ingredients in a mixing bowl and mix well, except the onions, as, if you're making this and storing, then prefer to add just before while making the paratha, as adding it earlier and storing may leave a bad smell of onion in the entire filling mixture.

paneer500 gm

Thecha1 Tbsp

Ginger1 inch

Fresh mint leaves2 Tbsp

Fresh coriander leaves2 Tbsp

red chilli powder1 tsp

Coriander powder1 Tbsp

Jeera powder1 tsp

Anardana powder1 Tbsp

Aamchur powder1 tsp

black salt

Kasuri methi1 tsp

Ajwain1 tsp

salt

onions1

Step 3

• crumble the paneer while mixing, Keep aside.

For making paratha:

Step 4

• In a bowl, add wheat flour and salt to taste, add water as required to make semi soft dough, make sure the dough is neither too soft nor too loose. Add oil and knead until the dough is smooth. Cover it with a damp cloth and rest it for 30 minutes.

Step 5

• After resting, knead the dough once again, and divide the dough in equal size dough balls.

Step 6

• Coat the dough balls with dry flour and flatten it with hands, use your thumb and finger to make a cup shape keeping the centre a bit thick, add sufficient amount of paneer filling and press the mixture downwards gently with thumb, bring the ends together and seal them. Remove excess dough if any.

Step 7

• Now, flatten the paneer mixture filled ball gently, sprinkle some dry flour and gently flatten with hands, further roll it with a rolling pin in left upwards and right downwards movement or counter clockwise direction, do not press it hard while rolling, or the filling may come out.

Step 8

• You can also choose to make paratha by making two roti and applying the paneer mixture in between just like sandwich, press the edges to seal and roll it flat without applying too much pressure.

Step 9

• Set a hot tawa on medium heat, put the uncooked paratha over the hot tawa and cook it briefly from one side until light golden brown, flip and cook again briefly, now apply ghee or oil or butter and cook on both the sides until it starts to fluff and the paratha turns nice golden brown in colour.

Step 10

• Cook all the parathas in the same way and make as many as you wish to, you're hot, tasty, paneer paratha is ready, serve it with some freshly grounded thecha that saved earlier & some butter or any dip of your choice.