Paneer Paratha is an Indian flatbread stuffed with paneer or cottage cheese and is an incredibly delicious breakfast option. I will be showing you how to make these scrumptious, flavorful and healthy parathas with step by step pictures (and a bonus recipe for aloo (potato) paranthas.
Morning shows the day. Mostly. But there are occasions when a good night’s sleep is all you need to get you ready for the day. For someone who is usually busy running around from one task to the other, I make sure the first meal of the day is fun, fast, fabulous.. and healthy! All through the warmer summer months we used to wake up to huge bowls of fresh fruit added to some home made yoghurt, lots of nuts and a cup of coffee. Often, my lunch used to be just watermelons or gazpacho. On certain Saturdays, lunch was often restricted to sangria pitchers 😉 Not kidding. if you have been here for a while, and had read my summer posts, you must be aware that I live in a part of India where the summer scorches me alive at 47-48C. God.. I am getting shivers just thinking those days will be back in another 6 months, again.
Which is why when the cooler months of autumn come in, something in me just spreads open it wings like a peacock at the first chance of rains! Its finally cool here…a nice, winter is just around the corner kind of weather…the early morning mist, the flowers that have started blooming in my garden. We can feel the nip in the air as me and P go on our usual post dinner walks, while babyD runs ahead and all around us. (Where do kids get that much energy from, even at 10pm!!). And you know what makes me the happiest?? The fact that I can finally eat my favorite parathas again…without guilt. Well you know, winter is coming and I need insulation. So do you my friend.. so go ahead and indulge in these!!
“Its the feeling of coming home after a long and rather tiring day, its the feeling of being comfortable in one’s own skin, the joy of biting into its spiced filling and knowing that somethings don’t need to be changed , that even though change is the only constant in life, these Paneer & Onion Parathas, and our love for them has remained constant too”.
Parathas are an Indian flatbread that’s usually rolled such that it has thin layers, usually three. The outer layer is flaky and golden, the inner is a softer pocket. In this paratha, we stuff it with a delicious and extremely flavorful cottage cheese and onion mix thats has all sorts yummy things in it to make it go from bland to brilliant.
Later, I will show you how to use the leftover paneer mixture into making another family fave recipe..stay tuned!!
Cottage cheese per se is flavourless. So you need to help it by adding flavours and seasonings that will work with it. After you are done adding to it, the paneer will taste so good, you just might want to put a couple of spoonfuls with some mint mayo and make a sandwich. Delicious. Promise!!
Let’s get on to it now, shall we? I will be adding the step by step pictures from my Aloo Paratha post here, so that you can get a look at how its done. Its the same method for any stuffed paratha. Feel free to omit the onions if you would prefer it, but I think the onions add a little crunch and a lot of flavour to the mixture. I use only ghee or clarified butter , but you can certainly try making these with vegetable oil if you cant get ghee. Also, contrary to popular belief, ghee in small doses in really beneficial and not at all fattening. I use hardly 1 tbsp for each paratha and that aids in your digestion, in your respiratory problems and helps in your overall health. Don’t feel afraid of buying a small jar of ghee and keeping it in your pantry. A small teaspoon of ghee when added to plain steamed rice, rotis, parathas or even chicken curry and dal can elevate it to another level altogether.
- Whole wheat flour (atta) – 2 cups
- Cottage cheese or paneer, mashed totally- 250 gms
- Onion – 1 , chopped finely
- Green Chillie – 2, chopped fine
- Ginger, minced – 1 inch
- Coriander leaves, chopped fine – 4 tbsp
- Salt – as per taste
- Lemon Juice- of ½ lemon
- Dry Mango Powder / Aamchoor powder – 2 teaspoon
- Kashmiri Red Chili Powder – 1 teaspoon
- Coriander powder – ½ teaspoon
- Fennel seeds/ Saunf- 1 teaspoon
- Dried Fenugreek leaves/ kasuri methi – 1 tablespoon, crushed.
- Clarified Butter/ Ghee – 6 tablespoon.
- Water- to bind the flour.
- Condiments for serving:
- Coriander mint dip
- Fresh curd – with sugar/jaggery
- Spicy mango pickle
- Chop the above listen ingredients finely.
- Take a mixing bow, add the mashed paneer, add all the above ingredients excluding the wholewheat flour and ghee.
- Mash everything well so that there are no major lumps. Taste and adjust seasoning as per taste, I typically need to add a little salt or chili or lemon juice at this point.
- Make the dough.
- Simply form a medium soft dough by kneading the flour and water with a pinch of salt.
- Knead it for about 5 minutes till it comes together as a smooth ball.The dough should spring back if pressed, Cover with a damp towel till needed.
- When ready to make the parathas, break off small pieces of the dough and toll it out to 3 inches circle. Flour it lightly.
- Put a small ball of the paneer filling in the centre of the rolled out roti.
- starting from one end,crimp the dough on the top so that the filling doesn’t fall out.
- lightly flatten it and roll it out till its 6 inch even circle.
- Heat a girdle or tawa.
- Place the paratha on it. Once it starts to get colored on the bottom side, turn it over carefully.
- Now drizzle some ghee at the edges of the paratha, it should puff up.
- Slowly and carefully turn it over, spread some more (half teaspoon at a time) ghee and shallow fry on that side.
- Cook till both the sides are golden brown in color.
- Remove and serve hot with the suggested condiments.