Name: Yogurt and Paneer Paratha recipe by PV Iyers Kitchen at BetterButter
Prep time: 7 min
Cook time: 10 min
Total time: 17 min
Yield: 4
Ingredients: For dough; 2 cups wheat flour; Pinch of salt; 1 Teaspoon oil; For filling; 1 cup hung curd; 1/2 cup grated paneer; Salt to tatse; 2 tablespoons chopped corriander leaves; 1 Teaspoon Chilli Powder; 1 teaspoon black pepper powder; Pinch of turmeric; 1 teaspoon garam masala; 1/8 cup nylon sev; 2-3 teaspoons of butter to garnish

ABOUT Yogurt and Paneer Paratha RECIPE

Yogurt and paneer paratha recipe – Indian flat bread made with hung curd and cottage cheese. Parathas are popular breakfast recipe in punjabi homes, but they are famous all over India and probably outside India too. These are best for breakfast and lunch and quick to prepare. Kids love parathas in lunch boxes cause they are easy to eat without any fuss. Curd is good for health and it makes the filling taste so yummy and creamy. Do try this with pickles you wont be able to stop at 1 or 2.

Ingredients Serving: 4

For dough; 2 cups wheat flour
Pinch of salt
1 Teaspoon oil
For filling; 1 cup hung curd
1/2 cup grated paneer
Salt to tatse
2 tablespoons chopped corriander leaves
1 Teaspoon Chilli Powder
1 teaspoon black pepper powder
Pinch of turmeric
1 teaspoon garam masala
1/8 cup nylon sev
2-3 teaspoons of butter to garnish

Instructions

Homemade hung curd, maximum liquid has been strained. I used the strained water to knead the paratha dough.
Add all ingredients under fillings list and mix well.
Add more sev if the filling looks lose .
Knead a smooth dough by adding salt. I used the strained liquid from curd.
I am using the whey to knead the dough. It has lots of protein so Do not discard it. Use it to make buttermilk or use it to cook dal or rice.
Coat the dough with oil and Keep the dough covered for 15-20 minutes
Grease your palms and Pinch a large lemon size dough. Make a cup by pressing the dough between 2 fingers.
Put a tablespoon full of filling and seal the dough. Roll between palms and press it lightly.
Using flour roll the dough.
Roll the paratha to 1/8 inch thickness by applying light and even pressure
Roast on a skillet by applying ghee on both side
Keep the cooked Parathas on a cup. So that all the moisture collects in the cup and paratha remains crisp.
Serve hot with 1/2 a teaspoon of butter, Raitha, pickles or ketchup

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