Paneer Paratha is not common in Bengali household and so it took me a while to learn how to make this popular Indian breakfast. With a few initial failures and several years of making it on repeat, this Bengali girl feels very proud to say that she makes very delicious Paneer Paratha. If you get the stuffing right, the dough right, and if you roll it evenly, the stuffed paratha will puff beautifully, and you will scream with joy!
What is Paneer ?
Paneer is a variety of fresh acid cheese that is not aged and doesn’t melt on cooking. You can compare it to ricotta cheese except with Paneer, the whey is completely strained out and the cheese is set, so it can be cut into slices. Here is a detailed recipe of How to make Homemade Paneer Freshly prepared paneer always tastes soft, and the texture is crumbly. Whereas the store bought paneer can get a little chewy and hard with time.
What you need to prepare Paneer Paratha
Here is what you need to prepare the Paratha Dough
Whole wheat flourSaltCarom seeds for flavoroilWarm water to make the dough.
For the Paneer filling, I use
Soft crumbly paneerFinely chopped fresh cilantro leavesCumin powderCoriander powderFennel powderChili powderDry pomegranate seeds (anar dana)Dried fenugreek leaves
For extra heat, you can add finely chopped fresh green chili Another ingredients I like to add occasionally is fried onion. It adds a caramelized sweetness to the filling.
Steps to prepare
Start by preparing the dough
Preparing the paratha dough doesn’t call for a lot of ingredients, but it can feel tough to make if it’s your first time. 1- We make the Paratha dough with whole wheat flour mixed with salt. I like to also add carom seeds for flavor. 2- I always use very hot water to the dough, as it helps to make the dough very pliable and soft. Knead the dough for 7 to 10 minutes. You can also use a stand mixer for the same. Don’t add a lot of water right away, add little by little as based on the brand of flour you are using, it might need more or less. Add a little oil at the end and make a dough ball. 3- Once the dough is ready, cover the dough with a wet cloth and give it at least 15 minutes for the gluten in the dough to relax. While the dough rests, it will absorb all the moisture and turn the dough very soft and easy to roll. Remember to cover the dough ball with a wet cloth or wet kitchen towel.
Paratha filling preparation
4- You can either crumble or grate the paneer. If you make fresh chena, then you can just crumble it with hand. If you are using store bought paneer, keep it in room temperature for a while for the texture to softened before you grate. 5- Add salt, spices, fresh cilantro leaves. I like to add fried onions in the filling as it adds a mild sweetness to it. 6 - Mix everything to incorporate all the spices and herbs. 7- Divide the dough into small portions and stuff it with the filling. Make sure to not over fill or else it will tear apart when you roll the dough. 8 - Roll the filled dough balls evenly into a thin circle. Dust a little flour to roll evenly. 9 - When making the paratha, always cook in medium heat, so it cooks evenly. Drizzle a little oil or ghee as you cook the paratha to golden brown on both the side.
Few important steps to remember
You should knead the dough to soft and pliable texture. This will ensure that the dough will roll smoothly without tearing apart. Make sure to use very hot water to make the dough, knead for 7 to 10 minutes and let the dough rest for 15 minutes covered with a wet kitchen towel. The paneer filling shouldn’t have any moisture. If you are adding onion, make sure to add right before making the paratha and make sure to chop the onions very finely. Do not overstuff the dough when filling the dough balls with the paneer masala. Make sure to seal the dough tightly and then gently press it down to flatten it. SEE THE VIDEO to understand this step better. Dust the rolling board and the pin with flour and as you start rolling the stuffed dough, make sure to be gently, so you can spread the dough evenly. Don’t worry about the perfect round shape. An evenly rolled dough that doesn’t tear will puff beautifully. Having said that, stuffed paratha doesn’t need to be puffed for it to taste delicious. If the filling is properly spiced and seasoned, and if the dough is soft, Paneer Paratha will taste amazing, puffed or not. Making Paneer Paratha may sound daunting if you are not used to making stuffed paratha, but it is one of the easiest stuffed paratha after Aloo Paratha. So give it a go and, slowly but surely, you will make it more often than you can even realize. It is healthy, quick to make and nutritional.
