Paneer Paratha / Cottage Cheese Stuffed Flat Bread

My recipe for the second day of Blogging Marathon is "Paneer Paratha". Although the methods for making stuffed paratha are similar to each other, some find it a bit difficult to make a perfect paratha.

One of my readers told me that though she followed all the steps mentioned, she still faced difficulty while rolling, as the filling often kept leaking out from the dough. So, I have decided to post another method of making stuffed paratha. This method is easier than the previous one. However, it is up to you to decide your comfort level and choose the method accordingly.

Basic Information:
Preparation Time: 45 minutes
Cooking Time: 20 minutes
Makes: 8 parathas

Ingredients:

For Dough:

Wheat flour/ Atta - 2 cups + extra for dusting
Red chilli powder - 1/2 teaspoon
Salt - to taste
Water - 1/2 - 3/4 cup or as required to make dough
Oil - 1 teaspoon
Oil - 2 tablespoons or as required for cooking parathas.

For Stuffing:

Paneer - 2 cups
Green chilli - 2 nos, finely chopped
Coriander leaves - 2 tablespoons, finely chopped
Amchoor powder - 1/2 teaspoon
Salt - to taste

Method:

For Dough:

1) Take flour, red chilli powder and salt in a mixing bowl. Add water little by litlle and make a soft dough.

2) Coat it with oil. Cover and keep aside.

3) Meanwhile prepare the stuffing.

For Stuffing:

1) In another mixing bowl or wide plate, crumble paneer.

2) Add green chillies, coriander leaves, amchoor powder and salt. Mix well. Remember to add correct amount of salt as we already added it to dough.

3) Taste and adjust the amchur powder and salt. Keep it aside.

For Making Parathas:

1) Divide the dough into 16 small sized lemon balls. Make sure the size of the balls are identical.

2) Take two identical balls and roll them to approximately 15 CM round disc as we roll for chapathi. Please refer the picture below.

3) In one rolled chapthi, spread a generous tablespoon or more of paneer mixture. Leave little space around the edges.

4) place another rolled chapthi over it and seal the corners. If required, seal it with the help of water.

5) Sligtly roll it using rolling pin.  Repeat the steps for making other parathas.

6) Heat the skillet. Cook the paratha with the help of oil.

 

7) Serve with raita or pickle.

Note:

1) With the given measurement, I prepared 8 medium size parathas as shown in picture. However, you may vary this as per your preference. Make it smaller or bigger.
2) Try to use fresh paneer for best results.

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Experimented under: Blogging Marathon,Paneer,Roties,Wheatflour