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Paneer Paratha…Indian Bread stuffed with Cottage Cheese

 

 
Winter has set its big foot on this side of the world. I dislike winters. Why?? The multiple layers of clothing, the ice cold water, the nip in the air…the list is endless. The one and only thing I would love to do is to either sit outside and bask in the sun or cozy up inside a blanket. Sometimes I feel so lazy that I don’t even feel like entering the kitchen. But then, when my boys come back after their hectic day in School/Office, I can’t possibly tell them “Listen! Today I was feeling lazy and so I haven’t prepared Lunch”. What’s my best option??? Enjoy being as lazy as possible and still have lunch on the table when they come. In such a scenario, Paneer Parathas can come to your rescue. Let me tell you.. this has always been a life saver for me. Easy to make and loved by all. 🙂
There are so many variations to preparing paneer paratha, but this variation of mine is our favourite. J isn’t too fond of parathas but loves having this one
 

 
Paneer Paratha

Paneer Paratha...Indian Bread stuffed with Cottage Cheese

Winter has set its big foot on this side of the world. I dislike winters. Why?? The multiple layers of clothing, the ice cold water, the nip in the air...the list is endless. The one and only thing I would love to do is to either sit outside and bask in the sun or cozy up inside a blanket. Sometimes

Ingredients
  

For filling

  • 200 gms Paneer (Cottage Cheese)
  • 1 Onion small Finely chopped
  • 1 Green chilli Finely chopped
  • 2 tablespoons Coriander leaves Finely chopped
  • to taste Salt
  • 1/4 teaspoon Amchoor powder

For the dough

  • 2 - 1/2 cups Whole wheat flour (Atta)
  • 1/2 teaspoon Salt
  • as required Water

Instructions
 

  • Grate the paneer and mix with salt, amchoor powder, chopped onions, chilli and coriander leaves. Keep aside.
  • In a bowl take the wheat flour and mix salt. Add enough water and mix till you get a soft dough. Keep covered for 15 minutes.
  • Make lemon sized balls and flatten them in your hand. Put in a spoonful of the paneer mixture in the centre and gather the edges and seal them. Roll them out with a rolling pin to form a 1/4" thick paratha.
  • Heat a griddle/ Tawa and when hot, put the paratha. Cook on both sides till light brown spots appear. You can apply butter/ ghee on either side.
  • Serve hot with curd and pickle.

Notes

Parathas always taste the best when served right out of the griddle. You can prepare the filling and dough in advance and keep in containers with lid. Prepare them just when you are about to serve them.
 
 

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