This paneer paratha is one of the popular Indian paratha recipes that is made with the stuffing of paneer, cilantro, green chilies and a few spices. These make a filling breakfast when served with yogurt, pickle or chutney.
To make the dough, take chapati atta and salt in a kitchen aid bowl. Use dough hook and add water while running it on the low.
Gradually increase the speed and knead it until it comes together like a dough.
Drizzle a teaspoon of oil over it. Knead it or smooth it out with the help of your palm.
Cover it with a clean kitchen towel or a plastic wrap and let it rest for 10-15 minutes.
To make stuffing, take all the stuffing ingredients (grated paneer, chopped cilantro, green chili, salt, red chili powder, roasted cumin powder, coriander powder, garam masala, kasoori methi, chaat masala and amchur) in a bowl. Mix until everything is well combined.
After the resting time, smooth out the dough one more time and divide it into 8 equal portions.
Make a smooth, round ball by rolling it between your palm and flattening it slightly to make a disc.
Before you start rolling, heat the tawa on medium-high heat.
Dip both sides of the flattened disc into the dry flour.
Start rolling it and roll it into a 4-inch diameter circle.
Place a generous amount of stuffing into the center.
Start gathering the edges using your hand. And pinch the center to seal it properly. And using the fingers press the sealed part lightly to evenly distribute the dough and make the disc a little bigger in size.
Again dip both sides of the disc into the dry flour.
And start rolling and dust with more flour if needed. Roll it by giving gentle pressure so it doesn’t break or burst open. Roll into a 7 to 8 inches diameter circle of even thickness.
Place the rolled paneer paratha on the hot tawa. Cook for a few minutes and you’ll notice some bubbles on the surface.
Flip the paratha and you’ll notice a few light brown spots. Drizzle and spread about a teaspoon of oil all over the surface.
Flip the paratha again and apply oil again.
Press lightly using a spatula and cook until the bottom side has golden brown spots and no more raw doughy parts.
Flip and again press to cook another side.
Once golden brown from another side, remove it to a plate and repeat the same for the rest of the paneer paratha.
Notes
The dough has to be smooth and soft. If it is hard and tight then you won’t be able to roll the paratha. Similarly, if it is too soft and sticky then again it’ll be hard to roll the paratha.
The dough ball and the size of the stuffing portions both have to be the almost same size. This way you’ll get an equal amount of dough and stuffing in every bite.
Make sure there are no air pockets while sealing the dough after stuffing. Those air pockets will pop while rolling paratha and start to break or tear from there.
Make ahead option: You can make the stuffing a day before and store it in the fridge. Also, you can knead the dough ahead of time and store it in the refrigerator (for up to 24 hours only).