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Paneer Paratha Easy Recipe at Home Restaurant Style

Paneer Paratha Easy Recipe at Home Restaurant Style
Paneer Paratha Easy Recipe at Home Restaurant Style
Paneer Paratha: If you want to make something new in the food of the heroes, then make this delicious paneer paratha. This paratha is from the popular Punjabi food which is perfect for serving in the morning breakfast or for dinner.
In this, the outer layer of paratha is made with wheat flour, and inside is filled with paneer made of cheese. This spice is made by mixing grated cheese, boiled potatoes, fresh coriander addresses, mint leaves, green chilies, and other kitchen spices. Come, today we learn how to make paneer paratha by following this simple recipe.

Recipe for Paneer Paratha

  • Pre-Preparation Time: 10 minutes
  • Cook time: 25 minutes
  • For how many people: 3 (6 parathas)
Ingredients for Flour:
  • 1½ cups + 1/2 cup wheat flour
  • 3 tsp oil + paratha to roast
  • Salt
Ingredients for stuffing:
  • 3/4 cup grated cheese
  • 1/2 cup boiled and grated potatoes
  • 2 Green Chillies, finely chopped
  • 1 tsp grated ginger
  • 2 tablespoons finely chopped coriander
  • 1 tablespoon chopped mint leaves, optional
  • 1 tsp coriander-cumin powder
  • 1/2 tsp red chili powder
  • 1/4 tsp garam masala powder
  • 1 tsp lemon juice or mango powder
  • Salt

Method of making Dough for Paneer Paratha

  1. Take 1½ cups wheat flour, 2 tsp oil, and salt in a bowl. Add water as required and knead the soft dough like bread flour. Apply 1-tsp oil to the surface of the dough. Cover it and let it sit at room temperature for 15-20 minutes.
Method of stuffing:
  1. In a medium bowl take grated paneer and grated potatoes. Keep in mind that there are no pieces of potato, otherwise the paratha will break while rolling. Add chopped green chilies, grated ginger, chopped coriander, coriander-cumin powder, red chili powder, garam masala powder, chopped mint leaves, lemon juice, and salt.
  2. Mix all the ingredients well. Prepare spices for the stuffing.
Method of preparation for Paneer Paratha:
  1. Divide the dough into 6 equal portions and shape them into a circle. Take a dough ball and place it between your palms and press it lightly (make a dough). Take 1/2 cup dry wheat flour on a small plate.
  2. Wrap the dough with dry flour and place it on top of the chakla and roll it into a round shape of about 4-5 inches diameter. Put about 2 tablespoons of stuffing in the center. Pick the edges from all sides and wrap the spices. Bring the edges in the middle and seal and shape the circle again.
  3. Press it lightly and give it dough and wrap it with dry flour.
  4. Gently roll it into a round, about 1/4 inch thick and 6-7 inches in diameter.
  5. Heat a pan on medium heat. When the griddle is hot, place the raw paratha over it.
  6. When small bubbles start appearing on the surface of the paratha, turn it over and reduce the heat.
  7. Spread 1/2 tsp of oil on the surface of the paratha (by turning it) and allow it to cook for about 30 seconds. Flip it again and spread 1/2 tsp of oil on this side too. Allow it to cook on this side for 30-40 seconds on medium flame.
  8. Turn it over and cook until golden brown spots appear on both sides. Take it out on a plate and put butter on it. Likewise, make parathas from the remaining flour. Serve them with pickle and onion raita.
Suggestions and Variations:
  • You can also use tofu instead of cheese.
  • It is necessary to knead soft dough to make soft paratha.
  • Roll the paratha lightly with the help of hand so that the stuffing (stuffing) does not come out while rolling.
  • Taste: Salty, mildly pungent and soft
  • Serving methods: Serve it at lunch or dinner with tomato sauce and potato curry. It can also be served in the morning breakfast with tea and pickle. It is a suitable dish to give in the children’s lunch box (tiffin).
You may also like Paneer Pakora and Paneer Roll

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