Name: Paneer Paratha recipe by Bethica Das at BetterButter
Prep time: 40 min
Cook time: 15 min
Total time: 55 min
Yield: 3
Ingredients: 1 cup atta (wheat flour); salt to taste; 1 tbsp. oil; Stuffing -; 1 cup paneer, grated or mashed; 1-2 green chilies, chopped; 1/2 cup coriander leaves, chopped; salt to taste; 1/4 tsp. turmeric powder; 1/2 tsp. red chili powder; 1/2 tsp. garam masala powder; 1/2 tsp. roasted coriander-cumin powder; 1/2 tsp. amchur powder (dry mango powder); oil to shallow fry

ABOUT Paneer Paratha RECIPE

A very popular and everyone's favourite breakfast, Paneer Paratha is a delicious and a yummy wholesome treat. It has its origin in the regions of Punjab. Make it more healthy by stuffing the paneer mix in whole wheat flour rather than in maida (plain flour). The stuffing of paneer can be mixed with any combination of spices according to individual preference. It is then shallow fried and had hot along with your favourite raita, yoghurt, pickles or butter.

Ingredients Serving: 3

1 cup atta (wheat flour)
salt to taste
1 tbsp. oil
Stuffing -
1 cup paneer, grated or mashed
1-2 green chilies, chopped
1/2 cup coriander leaves, chopped
salt to taste
1/4 tsp. turmeric powder
1/2 tsp. red chili powder
1/2 tsp. garam masala powder
1/2 tsp. roasted coriander-cumin powder
1/2 tsp. amchur powder (dry mango powder)
oil to shallow fry

Instructions

Knead a soft dough with atta, salt, oil and required quantity of water. Cover and keep aside for 30 minutes.
In a bowl, mix together paneer, green chilies, coriander leaves and all the dry spices. Keep aside.
Divide the dough and the paneer filling into 4 equal portions. Roll out each portion of the dough into a circle and place a portion of the stuffing in the centre. Bring together all the edges and close.
Stuff the remaining dough with the filling. Roll out into a slightly bigger circle. Heat a tawa / griddle and shallow fry the parathas one at a time with a tbsp. of oil.
Brown them on both sides and serve them hot with either yoghurt, raita, butter or pickles.

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