Paneer Parantha Makhani | How to make Paneer Parantha Makhani

By sana Tungekar  |  4th Aug 2016  |  
4 from 4 reviews Rate It!
  • Paneer Parantha Makhani, How to make Paneer Parantha Makhani
Paneer Parantha Makhaniby sana Tungekar
  • Prep Time

    20

    mins
  • Cook Time

    10

    mins
  • Serves

    2

    People

127

4

About Paneer Parantha Makhani Recipe

Soft and juicy cottage cheese parantha.

Paneer Parantha Makhani, a marvelous creation to spice up your day. The relishing flavours, the appealing texture and the amazing aroma of Paneer Parantha Makhani is just mouth-watering. This amazing recipe is provided by sana Tungekar. Be it kids or adults, no one can resist this delicious dish. How to make Paneer Parantha Makhani is a question which arises in people's mind quite often. So, this simple step by step Paneer Parantha Makhani recipe by sana Tungekar. Paneer Parantha Makhani can even be tried by beginners. A few secret ingredients in Paneer Parantha Makhani just makes it the way it is served in restaurants. Paneer Parantha Makhani can serve 2 people. So, the next time you have a get together or a party at home, don't forget to check and try out Paneer Parantha Makhani.

Paneer Parantha Makhani

Ingredients to make Paneer Parantha Makhani

  • 150 grams Fresh paneer
  • 500 gms wheat flour
  • 1 small potato (optional)
  • 1 tsp salt or to taste
  • 1 tsp anar dana (pomegranate dry seeds)
  • 1 tsp red chilli
  • 1/2 tspn cumin powder
  • coriander fresh 1 tbsp
  • 100 gms Amul butter frozen
  • oil to roast parathas

How to make Paneer Parantha Makhani

  1. Knead flour well (soft).
  2. Take paneer and crumble it.
  3. Spice it up with salt,, red chilli powder.
  4. Add anardana and cumin powder and lightly mix into paneer.
  5. Add coriander leaves for flavour.
  6. If using a boiled potato, mash a little and mix in to the paneer mix (as potato is optional).
  7. Make portions of dough as required.
  8. Place filling after rolling dough into small poori size.
  9. Close well into potli and roll lightly.
  10. Roast on medium hot tava with little oil on both sides until golden.
  11. Remove and serve with frozen butter pieces.
  12. Relish hot.

My Tip:

Do sprinkle some salt while kneading flour. If paranthas break, do filling in between two pooris sandwich and then roll lightly. Use less oil to roast on Tava to enjoy taste of butter.

Reviews for Paneer Parantha Makhani (4)

Aasha sharma2 years ago

Such nice paranthas, Im feeling hungry looking at this
Reply

Jyoti Maheshwari2 years ago

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Taahira Laiq2 years ago

yummy!! the parathas look perfect
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Shoba Bharathraj2 years ago

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