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by Puja on 14 November 2008
Paneer Parantha
Ingredients
2 cups atta (wheat flour)
1 cup fresh homemade paneer, crumbled (We can use paneer from market too and can mash it)
1 1/2 tbsp coriander leaves, chopped
4 green chillies, minced
1 medium Onion -chopped
1 tsp Ajwain
1/2 tsp Garam masala
Salt to taste
1/2 a stick of butter
Ghee or, Oil for greasing the paranthas
Water – to knead dough
Method
- Combine together the paneer(mashed or, crumbled),onion,green chillies, coriander leaves, ajwain, garam masala and salt to taste. Set aside.
- Knead a smooth dough with the wheat flour, melted butter, some hot water and salt to taste.
- Make small round balls of the dough.
- Flatten each round, put a tablespoon of paneer filling in the center. Cover the filling by gathering the edges. Press on the floured board and roll out into a round parantha with a rolling pin.
- Repeat for the rest of the dough.
- Put the parantha on a preheated tava on a medium flame. Turn it to the other side for 1-2 minutes. After a minute apply ghee or, butter around the edges and turn again. Fry both sides till brown patches appear.
- Serve hot with a dollop of butter, tomato sauce, raitha, achar or, plain curd.
Note: Any leftover stuffing can be refrigerated for future use. Will keep good if stored well for about 2-3 days.
3 Responses to “Paneer Parantha”
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I’ve been really meaning to start eating a more healthydiet. It’s hard to break old habits, you know?
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Such an informative site thanks for this information.
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being vegeterian helps me a lot in toning down my body fats and staying fit`.*
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