Paneer paratha is made with the cottage cheese or the Indian cheese; I usually prepare paneer at home. I prefer to prepare crumbled paneer dishes such as koftas, bhurjis, paneer parathas with home made paneer. I had my first and best Paneer paratha in the Punjabi household where I stayed as a paying guest. Punjab is where the recipe originated and I was gifted to learn it from the authentic source itself.
1. Paneer grated – 1 cup
2. Onion – 1/2 cup finely chopped
3. Green chilies – 2 finely chopped
4. Chaat masala – 1 tsp
5. Coriander – 2 tbsp finely chopped
6. Wheat flour – 2 cups
7. Salt as required.
8. Oil – 1 tbsp
9. Carom seeds – 1/4 tsp
10. Butter as required for preparing parathas
Step 1: Knead wheat flour, carom seeds, oil, salt and make a soft dough, slightly more moist than phulka dough.
Step 2: Mix the grated paneer, onion, green chilies, chaat masala, coriander and salt in a bowl.
Step 3: Take a 50 gm portion of dough, roll into ball and flatten with a rolling pin as a palm sized circle with edges thin and center thick.
Step 4: Grease the center with some oil and keep a big spoon of paneer mix in and cover it with the edges like a stuffed dumpling.
Step 5: Now by dusting some dry flour on to it roll it into a paratha, make it flatter until it doesn’t get torn.
Step 6: Grease butter on a heated tawa and prepare the parathas on both sides.