Full written recipe for Paneer Paratha
Prep time: 10-15 minutes
Cooking time: 15-20 minutes (excluding dough resting time)
Serves: 5-6 people
Ingredients:
Dough
WHEAT FLOUR | गेहूं का आटा 3 CUPS
SALT | नमक A PINCH
WATER | पानी AS REQUIRED (ADD GRADUALLY)
OIL | तेल 1 TSP
OIL | तेल A FEW DROPS
Filling
GREEN GARLIC | हरा लेहसुन 15-20 NOS.
GREEN CHILLI | हरी मिर्च 3-4 NOS.
FRESH CORIANDER | हरा धनिया A HANDFUL
MINT | पुदीना A SMALL HANDFUL
GINGER | अदरक 1 INCH
PANEER | पनीर 200 GRAMS
SALT | नमक TO TASTE
BLACK PEPPERCORNS | साबुत काली मिर्च A LARGE PINCH (CRUSHED)
CORIANDER SEEDS | साबुत धनिया 1 TBSP
ROASTED ANARDANA POWDER 1 TBSP | भुने हुए अनारदाने का पाउडर (OR DRY MANGO POWDER)
CUMIN POWDER | जीरा पाउडर 1/2 TSP
BLACK SALT | काला नमक A PINCH
SPRING ONION GREENS | हरे प्याज़ के पत्ते A HANDFUL (CHOPPED)
ONION | प्याज़ 1 MEDIUM SIZED (FINELY CHOPPED)
Cooking
WHEAT FLOUR | गेहूं का आटा
GHEE | घी 1/2 TSP
GHEE | घी AS REQUIRED
WHEAT FLOUR | गेहूं का आटा
Method:
Add the wheat flour & salt in a bowl & mix well, then add water as required & mix well with your hands, once all the dry flour combines, add oil & knead it to form a semi soft dough.
Once the dough is ready drizzle a few drops of oil to cover the surface of the dough & cover it with a damp cloth, let the dough rest for half an hour.
To make green masala for the filling, add green garlic, green chilli, fresh coriander, mint & ginger in a chopper & grind it into a coarse mixture.
Further grate the paneer using a large hole grater into a bowl, then add the green masala along with salt, coarsely crushed black peppercorns, coriander seeds & the remaining ingredients of the filling & mix well, your filling for the paratha is ready.
To shape the paratha take a portion of the dough & form it into a roundel then press it slightly, further form it into a bowl like shape by using your thumbs & rotation it.
Then filling it with the paneer stuffing & carefully bring the edges of the dough together to seal it, make sure to pinch out the excess dough.
Further coat the stuffed dough ball with dry wheat flour & then roll it out into a semi-thick paratha using a rolling pin.
You can also shape it in an alternate method, form two roundels of the dough & roll them into thick discs, make sure to keep one disc slightly larger than the other.
Then place the stuffing on the smaller sized disc & place the other disc on top, seal the edges & roll it into a paratha.
To cook the paratha, heat the tawa really well then add the ghee & wipe it off using a clean napkin or a paper towel.
Then place the paratha on the tawa & cook it by pressing the paratha with a napkin while continuously rotating, cook the paratha from both the sides.
Further apply ghee on the paratha & cook it briefly until ligh golden brown.
Your paneer paratha is ready, serve it hot with some white butter, pickle & curd.
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Intro 0:00
Dough 1:00
Hara masala 3:09
Paratha preparation 5:31
Plating 10:10
Outro 10:50