Paneer parathas are delicious Indian flatbreads famous in North India. These parathas are stuffed with deliciously spiced paneer filling. The paratha dough is made using whole wheat flour, oil, salt, and water. A good stuffed paratha is the one, that is rolled thinly, and you taste the stuffing in every bite!!!
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What are Stuffed Parathas?
Stuffed parathas are unleavened Indian flatbreads. And I love my stuffed parathas! Paneer parathas are stuffed with different preparations, savory, and sometimes sweet too. Parathas are beautifully crispy from the outside, complimenting the perfect soft texture of the stuffing.
There are so many varieties of stuffed parathas recipes you can make! You think about the stuffing and you can make it!!! Pizza parathas are one of my absolute favorites, that mom used to make for my lunch box. '
What are Paneer Parathas?
You can make paneer parathas in two different ways. You can either mix paneer while making the dough or make the stuffing separately as I do in this recipe.
If you want to make layered paneer parathas, you should try my zucchini and paneer parathas. I think you should give both these parathas a try because they are scrumptious.
I love to add onions to my paneer stuffing, but I skip it if I am making them for my daughter. She doesn't enjoy onions in the parathas. The stuffing is made of soft, finely grated paneer along with freshly grated ginger, green chilies, cilantro and a few spices.
How To Make Paneer Parathas Recipe?
Step 1 - Make the Perfect Paratha Dough
I can give you one piece of advice, and that is to knead a very soft dough to make stuffed parathas. I think, if the dough is well-hydrated and soft, the elasticity of the dough helps these stuffed flatbreads to roll easily without tearing.
Start with adding whole wheat flour in a bowl. Now add oil for moin and salt. Mix it with your hands. Now start with adding room temperature water. Start mixing the dough with your fingers. When you knead the dough with your fingers, you are making sure that the dough is well hydrated, which will help your parathas to puff up beautifully. Once the dough comes together, take some oil and knead the dough again. Now cover the dough and let it rest for at least 15 minutes.
Step 2 - Make a delicious Stuffing
While the dough is resting, make the delicious stuffing. I like to finely grate the paneer to use it in the parathas than crumbling it. This ensures that there are no big crumbles, that will tear the parathas while rolling them. And it will also help the spices coat evenly on the paneer.
To the finely grated paneer, add freshly grated ginger, finely chopped green chilies, and cilantro. Then, add the ground spices like salt, red chili powder, garam masala, coriander powder, and amchur (dry mango) powder. Mix everything well. You can also add finely chopped onions to this stuffing. They taste delicious.
Step 3 - Assemble and Roll The Paneer Parathas
I like to make big parathas, a street style so I pinch a lemon-sized dough ball. But if you want them smaller, you can take just a tad bit bigger dough ball than a lime.
Shape the dough in a perfect round using your palms. Now press it gently between your palms. Roll the dough in whole wheat flour for dusting generously. This will help the dough to gently roll.
Now place the prepared dough ball on the rolling board. With the help of a rolling pin begin to roll the dough, approx 8cm in diameter. Now place the paneer stuffing onto the rolled dough. Place about 3-4 tablespoon of stuffing in the center of the rolled parathas.
Now start by pleating the side of the dough higher together, pushing the filling down, in a cup shape. Now seal the dough. I don't remove any excess dough, as it helps the parathas roll easily, and not tear. Flatten, and dust the prepared stuffed paratha dough ball. This step is very important, as it will distribute the stuffing in the parathas evenly.
Now placing the sealed side down, start gently rolling the parathas. Roll them about 6-7 inches. It should move in a circular motion. Or you can move the paratha manually in a circular motion after every 3-4 rolls.
Dust off the excess flour.
Step 4 - Cook the Parathas
I prefer to cook the parathas on a cast iron skillet. They give them a beautiful crisp texture on the outside and make them taste delicious. I also prefer to cook my parathas in ghee.
Place the rolled paratha on hot tawa after dusting off any excess flour. Sealed side down. Once you start to notice the dough puffing a little bit on the top, flip the paratha. Now add ghee on the top. In 45 seconds, flip the parathas again, constantly pressing it down using your flat spatula. Turn again, and cook. Now your paratha is cooked, serve it with raita, and pickle.
Expert Tips to Make the Paneer Parathas
- Read the blog carefully.
- Knead the dough softer than roti dough. Rest the dough to make sure gluten forms. It will help to roll the dough easily!
- Make a delicious stuffing. Taste it, so if you need to add any spices you can fix it.
- Grating the paneer is the best way to make the paneer stuffing. Crumbling the paneer with hand will leave bigger pieces of paneer, that can tear the paratha apart.
- This Recipe yields 4-5 big parathas.
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Paneer Parathas Recipe
These nutrional values are automatically generated. Use them for estimation only.
Ingredients
Paratha Dough
- 2 Cups Whole Wheat Flour
- ½ Tsp Salt
- 1 Tbsp Avocado Oil
- ¾ Cup Water
Paneer Stuffing
- 9 oz Paneer 250 gms Paneer
- 2 Tbsp Cilantro Finely Chopped
- 1-2 Thai Green Chilies
- ½ Tsp Salt
- ½ Tsp Kashmiri Red Chili Powder
- 1 Tsp Garam Masala
- ½ Tsp Coriander Powder
- ½ Tsp Amchur Powder Dry Mango Powder
- 1 Tbsp Kasuri Methi
Instructions
Paratha Dough
- Start with adding whole wheat flour in a bowl. Now add oil for moin and salt. Mix it with your hands.
- Now start with adding room temperature water. Start mixing the dough with your fingers. When you knead the dough with your fingers, you are making sure that the dough is well hydrated, which will help your parathas to puff up beautifully.
- Once the dough comes together, take some oil and knead the dough again. Now cover the dough and let it rest for at least 15 minutes.
Paneer Stuffing
- While the dough is resting, make the delicious stuffing. I like to finely grate the paneer to use it in the parathas than crumbling it. This ensures that there are no big crumbles, that will tear the parathas while rolling them. And it will also help the spices coat evenly on the paneer.
- To the finely grated paneer, add freshly grated ginger, finely chopped green chilies, and cilantro. Then, add the ground spices like salt, red chili powder, garam masala, coriander powder, and amchur (dry mango) powder. Mix everything well. You can also add finely chopped onions to this stuffing.
Assemble and Roll The Parathas
- Shape the dough in a perfect round using your palms. Now press it gently between your palms. Roll the dough in whole wheat flour for dusting generously. This will help the dough to gently roll.
- Now place the prepared dough ball on the rolling board. With the help of a rolling pin begin to roll the dough, approx 8cm in diameter.
- Now place the paneer stuffing onto the rolled dough. Place about 3-4 tablespoon of stuffing in the center of the rolled parathas.
- Now start by pleating the side of the dough higher together, pushing the filling down, in a cup shape. Now seal the dough.
- I don't remove any excess dough, as it helps the parathas roll easily, and not tear.
- Flatten, and dust the prepared stuffed paratha dough ball. This step is very important, as it will distribute the stuffing in the parathas evenly.
- Now placing the sealed side down, start gently rolling the parathas. Roll them about 6-7 inches. It should move in a circular motion. Or you can move the paratha manually in a circular motion after every 3-4 rolls.
Cook the Parathas
- I prefer to cook the parathas on a cast iron skillet. They give them a beautiful crisp texture on the outside and make them taste delicious. I also prefer to cook my parathas in ghee.
- Roll 3-4 Parathas, and place your pan on the stove. Let it heat up on medium flame.
- Place the rolled paratha on hot tawa after dusting off any excess flour. Sealed side down.
- Once you start to notice the dough puffing a little bit on the top, flip the paratha.
- Now add ghee on the top. In 45 seconds, flip the parathas again, constantly pressing it down using your flat spatula.
- Turn again, and cook. Now your paratha is cooked, serve it with raita, and pickle.
Notes
- Store the parathas in the refrigerator for 1 day. Reheat it on the pan.
- Freeze the cooked parathas, layering a parchment paper between each paratha, and pack them in a freezer-safe ziplock bag. You can enjoy them upto 3 months.
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