Bread ·

Paneer paratha

Name: Paneer paratha
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 6
Cuisine: Indian
Ingredients: 3 cups (450g) atta (wholewheat) flour; 1 tsp fine salt; 200-250ml lukewarm water; 200g paneer, grated; 1 small green chilli, finely chopped; 1 tsp mango powder; ½ tsp ajwain, crushed; ½ tsp garam masala; sea salt, to season; yoghurt, to serve; 1 bunch mint leaves (about 1 cup); ½ bunch coriander leaves (about ⅓ cup); 2 small green chillies, seeded (optional), chopped; thumbsize piece ginger, peeled and chopped; ½ tsp cumin powder; 3 cloves garlic, crushed; juice of ½ lemon; sea salt, to season

Paneer Paratha - soft wholewheat flatbread stuffed with spiced, crumbly paneer, cooked on a hot tawa (or frying pan) until it’s golden and just the right amount of messy. Serve your homemade paneer paratha hot off the pan, torn into wedges, dipped into yoghurt and that punchy mint chutney.

Rated 5.0 stars by 1 users, click here to rate this recipe.

Servings

Prep time

30 minutes

Cook time

20 minutes

Ingredients

3 cups (450g) atta (wholewheat) flour
1 tsp fine salt
200-250ml lukewarm water
200g paneer, grated
1 small green chilli, finely chopped
1 tsp mango powder
½ tsp ajwain, crushed
½ tsp garam masala
sea salt, to season
yoghurt, to serve

Green chutney

1 bunch mint leaves (about 1 cup)
½ bunch coriander leaves (about ⅓ cup)
2 small green chillies, seeded (optional), chopped
thumbsize piece ginger, peeled and chopped
½ tsp cumin powder
3 cloves garlic, crushed
juice of ½ lemon
sea salt, to season

View cart (0) Checkout

Directions

To make the dough, add the flour and the tsp of fine salt to a bowl. Gradually add the water until the dough becomes a shaggy mess. Turn it onto a floured surface and knead for 5-10 minutes until smooth, soft, and pliable. Place the dough back in the bowl, cover with a tea towel, and let it rest for 30 minutes.
For the green chutney, combine all ingredients in a blender and process until smooth, adding ½ tbsp water if needed to help blend.
Combine the paneer, chilli, mango powder, ajwain and garam masala and mix well. Season with salt.
Once the dough has rested, divide it into 6 equal pieces and roll them into tight balls.
Roll each ball out into flat discs on a lightly oiled surface.
Place an amount of paneer mixture that is equal to or slightly more than the dough you started with in the centre. Bring the sides of the dough around the paneer ball and close tightly.
Flip the ball so the seam is on the bottom and roll out until it's about the size of a small plate, trying not to break the dough or let the cheese mixture escape.
Heat a tawa (or frying pan) over medium-high heat, add a teaspoon of ghee, and cook the paratha for 1-2 minutes on each side until golden brown.
Serve paratha warm, sliced into wedges with green chutney and yoghurt to serve.