Paneer Paratha

Do you remember all those days when you shared your tiffin-box with your school-buddies? or college-mates? or even with colleagues? I certainly do… I can always link myself back to those tiny lunch-boxes packed with home-cooked food! Mum always made delicious parathas for me to carry them in a little bag I had :)

I enjoyed those breaks i.e. recess time during schooling… Had a bunch of friends to bring variety of food in colorful lunchboxes! I loved having Aloo Paratha that time… Later on during engineering, I more relished my all-time favorite Gobhi Paratha. And then after joining job, I had 2 great buddies – Chichi n Salma… who used to visit my desk every morning to check if I got some ‘Paneer Paratha’ for them or not :P

I’m hardly in touch with those school ‘n’ college buddies with whom I shared my special tiffin-box always, but love cherishing those moments!

Now getting back to these yummy, delicious n flavorful ‘Paneer Paratha’! Parathas are normally Indian pan-fried flat breads and when they’re stuffed with any mushy ingredient, they turns out to be ‘Stuffed Parathas’. I love making authentic Indian food more approachable and stunning in looks. And this one definitely asks for some very handy ingredients in making process giving a lovely sight to my eyes… :)

paneer parathaa

INGREDIENTS:

For Dough–

1 cup Wheat Flour
1 tbsp Yogurt
2 tsp Clarified Butter (ghee)
Salt, to taste
Lukewarm water, as required

For Stuffing–

1 cup Paneer (Cottage-Cheese)
1 Boiled Potato, mashed
1 tbsp Chopped Coriander
1/4 tsp Turmeric Powder
1/2 tsp Red Chilly Powder
1/2 tsp Cumin Powder, roasted
1/4 tsp Amchur Powder
Salt, to taste

STEPS TO FOLLOW:

  1. Mix all ingredients of dough and knead to make a soft (roti) dough. Cover it and keep aside for 10 mins.
  2. Crumble paneer and add mashed potato along with all spices in it. Mix them well together.
  3. Divide the stuffing in 6-8 portions and make balls.
  4. Divide the dough in equal portions as well and roll them to make 3-4″ in diameter. Put one ball of stuffing into it and fold covering it completely with dough.
  5. Roll it out again to make 7-8″ in diameter (use wheat flour for dusting).
  6. Heat the pan and cook this paratha on both side by applying clarified butter (or oil).
  7. Cook it evenly and serve hot with a bowl of curd! :)

paneer paratha

SJ’s NOTE:

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