How to make Paneer Parantha

Paneer parantha is my favorite breakfast and so it is for my kids. They love it with curd. Paneer, globally known as farmer’s (cottage) cheese is an absolute delight for everyone, especially vegetarians. The best part is that it is also very healthy! This means that it one of those few healthy and delicious foods that you can enjoy without worrying about the extra calories. Parantha is a flat bread, an extremely popular Indian dish, which when stuffed with paneer filling is more scrumptious than you could ever imagine! Follow this recipe to be able to make it at home.

Making the Dough for Parantha

You will need:

1. Whole wheat flour: 1 cup 
2. All purpose flour: 1/3 cup
3. Vegetable oil: 1 tsp.
4. Salt according to your taste
5. A cup of water to make the dough
6. A large bowl (taking a large sized one will enable easy kneading)
7. A damp cloth

Method:

• In the bowl, add all the aforementioned ingredients except the water.
• Mix these once with your hands and then start kneading the ingredients together.
• Add a little water at a time so that you don’t add too much inadvertently. The water is for you to fold the ingredients together properly and you should be very careful not to make the dough too runny.
• Continue this process, being very careful about the amount of water you are adding.
• Soon you will have soft dough, which is also elastic. Knead it into a ball and cover it with a damp cloth. Let it stay for around 15-20 minutes.

Tip: If you end up adding more water and the dough is too runny now, add some more flour to manage the consistency.

Preparing the filling

You will need:

1.       Grated paneer: 40 grams.
2.       Chopped ginger: 1 tsp.
3.       Onion: 1 small-sized (chop it into small pieces)
4.       Chopped coriander leaves based on your preferences (optional)
5.       Green chilies: 1 or 2 based on how spicy you want the filling to be. (Chop them into small pieces)

Making the Parantha :

•   Mix all these ingredients together.
•   Take a pan and let it heat for a couple of minutes over low heat.
•   In the meanwhile, divide the prepared dough into small-sized balls. You will be able to make 5-6 balls of the same size with the aforementioned quantity.
•   Take one ball and roll it so that it forms a small circle. Now place a small amount of the filling and gather the edges onto the filling so that it is sealed in the dough. Make sure you don’t add too much filling because you may not be able to roll it out evenly.
•   Sprinkle some dry whole wheat flour onto the flatbread and roll it into a larger circle (you can also make rectangles or triangles).
•   Transfer this to the pan and wait for a short while until the bottom end heats up. Once you see a bubble or two, apply oil or ghee on the flatbread, and flip it. Apply oil or ghee on this side as well and let it cook.
•   The flatbread has to cook evenly on both sides. As soon as you see light brown spots on one side, flip it again. Once you see similar spots on the other side as well, transfer them to the serving hot pot.
•   Do the same for all the balls.
•   You may serve these hot with curd (or raita), chutney, or any pickle of your choice.