Paneer paratha

Paneer paratha is a beloved Indian stuffed flatbread. The dough is made from wholemeal wheat flour and is filled with crumbled paneer, chilli, cumin, coriander, mint and spring onion. They are best eaten hot, so roll out parathas, cook and serve at the same time to ensure they are eaten fresh!

Paneer paratha Credit: Kitti Gould

• serves

  4

• prep

  10 minutes

• difficulty

  Easy

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Ingredients

• 500 g atta (wholemeal wheat flour) plus extra for dusting
• 1-2 tsp oil
• 200 ml water
• salt
• ghee, for frying
• yoghurt, to serve
• softened butter, to serve

Stuffing

• 300 g paneer, grated
• 1 Thai green chilli, finely diced
• ¼ tsp red chilli powder
• ¼ tsp Indian black salt
• ½ tsp toasted cumin seeds
• 2 sprigs coriander, finely chopped
• 2 sprigs mint finely, chopped
• 2-3 spring onions, finely chopped

Cooking time: 5 minutes per paratha

Instructions

1. In a large mixing bowl, make a soft dough by combining the atta with 1 tsp oil, salt and water.
2. In a separate large mixing bowl, mix all the ingredients for the stuffing.
3. Take some dough and make a ball (a little smaller than a tennis ball), roll the ball to make a small disk approximately 15 cm in diameter, stuff the paneer filling in the dough and seal it like a dumpling.
4. On a floured surface, roll the paratha, not too thin, approximately 5 mm thick.
5. Heat up a large frying pan and drop the paratha on it, cook for 30 seconds on one side then flip the paratha and cook on the other side with ghee for another 2- 4 minutes.
6. Remove from pan and top with softened butter. Serve with yoghurt.

 

Photography by Kitti Gould.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

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