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Paneer Paratha

Crumbled paneer, ginger, chili. Soft, rich, filling.

Fresh paneer crumbled with onion, ginger, chili and kasuri methi. The filling is naturally dry, making this one of the easiest stuffed parathas to roll.

Prep
30 min
Cook
18 min
Serves
5
Level
Easy
Paneer Paratha, freshly cooked

Ingredients

Makes 5 parathas

  • 250 g (2 cups) whole wheat atta, plus extra for dusting
  • 1/2 tsp fine salt
  • 1 tbsp ghee or neutral oil, for the dough
  • about 160 ml (2/3 cup) lukewarm water
  • 200 g paneer, finely grated
  • 1 small onion, finely chopped
  • 1 tsp grated ginger
  • 1 green chili, finely chopped
  • 1 tsp kasuri methi, crushed
  • 1/2 tsp garam masala
  • 1/2 tsp salt
  • 2 tbsp chopped coriander
  • 3 tbsp ghee, for cooking

Method

Tap a step to mark it done.

Tawa tips

  • Grate the paneer cold; it crumbles finer and spreads evenly.
  • A pinch of chaat masala in the filling adds brightness without moisture.

Roll another