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Paneer parathas are Indian flat bread stuffed with cottage cheese.

Paneer paratha, favorite of all and if served with raita than it is one meal dish.

It is a healthy breakfast for growing children.


For The Dough:

3 cups whole wheat flour

2 tbsp ghee or oil

1/2 tsp salt

For filling:

2 cups fresh paneer

1 small onion, minced

3 tablespoons finely chopped cilantro

2 tsp chopped green chilies

1 1/2 Ajwain (optional)

1/2 tsp chopped ginger

Salt to taste

Butter / Oil for frying

How to make:

Combine all paneer filling ingredients in a bowl. Sieve the flour with the salt. Rub the ghee or oil to the flour, add enough water and knead soft dough.

Taste the filling and adjust salt and seasonings if needed. If you like it spicier, you can add more minced chilies or garam masala at this point

Divide the dough into 6 equal parts. If you don’t have much experience making parathas, divide the dough into 8 parts, so each paratha is smaller, and therefore easier to make.

Put about 1 to 1 1/2 tablespoon of the paneer mixture into the center of the circle and fold the edges over to cover the filling completely. Gently press to seal.

Roll out into a circle of 7-8″ diameter. For convenience roll out as many parathas as you like, stacking them, ready to cook with a layer of cling film between each paratha. Roll gently till the paratha is about 1/4 inch thick.

Heat a tava, or cast iron skillet on medium heat, Place the paratha on the skillet. Cook on medium heat

Till pale brown spots appear on the under side.

Flip again in 30 seconds and drizzle ghee on this surface too. The paratha is done when both sides are crispy and golden brown.

Serve paneer parathas with yogurt or your favorite pickle or chutney.

Add enough water to the dough so that it is soft .t important to cover and rest the paratha dough for at least 15 minutes before rolling

When rolling parathas use a gentle touch.

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