Description
Flaky flatbreads filled with spiced paneer cheese. Ready in under 40 minutes!
Ingredients
Units
Scale
- 2 cups (473 ml) chakki atta (stone ground wheat flour)
- 1.25 cups (296 ml) warm water
- 1 tsp salt
- 2 tsp oil
- 1 cups (237 ml) cubed paneer
- 3 green chilies finely chopped
- 1 tbsp fresh cilantro
Instructions
- Soak store-bought paneer in hot water, drain, and crumble.
- Knead or use a mixer to make the dough soft yet firm.
- Keep the dough covered until the paneer is crumbled and mixed with salt, chilies, and cilantro.
- Make lemon-sized balls of dough.
- Roll the dough balls into rounds larger than your palm.
- Make a smaller ball of paneer and place it in the center of each rolled-out dough round.
- 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 a pan and add a small amount of butter.
- Place the paratha on the melting butter and cook both sides until golden brown. Repeat with each paratha.
Notes
- For softer parathas, use all-purpose flour (maida) instead of chakki atta.
- To prevent sticking, ensure your rolling surface and pan are well-floured.
- Leftover parathas can be stored in the freezer for up to 2 months; reheat in a pan or microwave.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Pan-Frying
- Cuisine: South Asian
Nutrition
- Serving Size: 1 paratha
- Calories: 250
- Sugar: 2
- Sodium: 300
- Fat: 12
- Saturated Fat: 6
- Unsaturated Fat: 5
- Carbohydrates: 35
- Fiber: 3
- Protein: 10
- Cholesterol: 20