Indulge in the rich flavors of Punjab with this delectable recipe for Punjabi Paneer Paratha. This hearty flatbread, filled with a spiced paneer mixture, is a true culinary delight, perfect for breakfast, lunch, or a satisfying snack. The soft, flaky layers of the paratha beautifully complement the creamy, tangy paneer filling, creating a textural and flavorful experience unlike any other. Imagine sinking your teeth into a warm, buttery paratha, the aroma of aromatic spices filling the air – a taste of authentic Punjabi cuisine in every bite.
This recipe provides a detailed, step-by-step guide to crafting your own perfect Punjabi Paneer Paratha, from preparing the flavorful paneer filling to mastering the art of paratha making. Ready to embark on this culinary journey and create a truly authentic Punjabi feast? Let's get started!
Tools Needed
- Grater
- Mixing bowl
- Rolling pin
- Tawa (flat griddle)
Ingredients
- Paneer: 200 grams
- Onion
- Green chilies
- Green coriander
- Garam masala
- Cumin powder
- Roasted cumin powder
- Mango powder
- Salt
- Coriander
- Chili flakes
- Black pepper
- Celery
- Flour
- Ghee/Oil/Butter
Step-by-Step Instructions
Step 1. Prepare the Paneer Filling
- Grate 200 grams of paneer.
- Finely chop onion, green chilies, and green coriander.
- In a bowl, mix grated paneer with chopped onion, green chilies, green coriander, garam masala, cumin powder, roasted cumin powder, mango powder, salt, crushed coriander, chili flakes, and black pepper. Mix well and let it sit for 5-10 minutes to allow excess water to release.
Step 2. Assemble and Roll the Paratha
- Knead a soft dough with flour, a little celery, and salt. The dough should be looser than chapati dough.
- Take a portion of the dough, dust it with flour, and flatten it into a circle. Roll it out from the edges, avoiding too much pressure in the middle to prevent tearing.
- Place a generous amount of the paneer mixture in the center of the flattened dough.
- Pleat the edges of the dough and carefully seal the filling inside. Gently flatten and seal the edges.
- Roll out the stuffed dough into a paratha. Roll gently, avoiding excessive pressure.
Step 3. Cook the Paratha
- Heat a tawa (flat griddle) and cook the paratha on medium heat, flipping it once cooked on one side. Apply ghee, oil, or butter as you prefer during cooking.
Step 4. Serve
- Serve hot with butter, pickle, raita, or tea.
Read more: Easy Indian Bread Pudding Recipe: A Simple Dessert
Tips
- To prevent the paratha from tearing, chop the onion very finely, or omit it entirely. Allow the paneer mixture to sit for some time to release excess moisture.
- Make the dough slightly softer than chapati dough to achieve a softer and less prone to tearing paratha.
- While rolling, roll from the edges and avoid putting too much pressure in the center. Keep the center thicker than the edges.
- Roll the paratha gently, applying minimal pressure, to prevent tearing.
Nutrition
- N/A
FAQs
1. Can I use store-bought paneer?
Absolutely! Store-bought paneer works perfectly well. Just ensure it's fresh and firm.
2. What if my dough is too sticky?
Add a little more flour, a tablespoon at a time, until the dough becomes manageable and no longer sticks to your hands.
3. How do I prevent the paratha from becoming too oily?
Use medium heat and cook on a lightly oiled griddle. Don't overload the pan with oil.
With this recipe, you've mastered the art of making delicious Punjabi Paneer Paratha. Enjoy the satisfying taste and warm aroma of this flavorful flatbread, perfect for sharing with friends and family. Now go forth and impress everyone with your newly acquired culinary skills!