It doesn’t take beyond 15 minutes of prep time and 20 minutes to cook about 10 of these delightful parathas.
By Priya Mahadevan
Paneer Parathas – South Asian Flatbread
- Total Time: 30 mins
- Yield: 10 flatbread 1x
Description
It does not take beyond 15 minutes of prep time and beyond 20 to cook about 10 of these delightful parathas.
Ingredients
Scale
- 2 cups of chakki atta (stone ground wheat flour)
- 11/4 cups of warm water
- 1 tsp of salt
- 2 tsp of oil
Stuffing
- 1 cup of cubed paneer
- 3 green chilies finely chopped
- 1tbsp of fresh cilantro
Instructions
- I Soaked store bought paneer in hot water, drain after a few minutes and proceeded to crumble it
- Knead or use mixer to make the dough soft, yet firm
- Keep covered until you get the paneer crumbled, salted, and chilies and cilantro added
- Make lemon sized balls of the dough
- Roll out into rounds bigger than your palm
- Make a smaller ball of the paneer and place in the center of the rolled out dough
- Fold the dough over the paneer ball and pinch out any extra dough
- Dust the rolling area with flour and roll out the paratha to the size of a tea saucer
- Heat pan and add a smidgen of butter
- Place the paratha on the melting butter and cook – repeat on both sides and with each.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Side
Hello Priya.
What a lovely recipe. I wonder if I can use ordinary wheat flour or perhaps durum?
Summer greetings from Denmark
:) Ditte
Thank you so much Ditte- I used stone ground whole wheat flour, so durum wheat should work well too – please try and let me now cheers Priya