|Achari Paneer Paratha|
Its been a while since I posted any paneer recipes in my blog. So I wanted to share one other twist to the usual panner stuffed paratha/ paneer paratha recipe. Paneer parathas are staples in Punjabi homes they usually make it for breakfast and dinners. You can use home-made or store bought paneer, I have used mango pickle to the stuffing to give it a slightly spicy edge. Try it and I am sure you would love it.
The trick to best stuffed parathas is the filling and the perfecting in getting the stuffing inside without spilling out. Some tips that Amma passed it to me - take 2 medium sized dough balls (chappati dough) for one paratha and measure the stuffing with spoon full and close the edges of the dough well. Make sure. As you roll out the paratha dust it with the atta(wheat) flour to avoid the stuffing to stick to the rolling pin. Now lets move on to the recipe.
|Paneer stuffed paratha recipe|
|Pickled Paneer Paratha recipe|
PANEER STUFFED PARATHA RECIPE
Recipe Source - Own
Prep time - 10 mins
Serves - 6-8 parathas
Serving Suggestion - Spiced curd & pickle of your choice
Wheat flour/ atta - 2 cups + more for dusting
Salt - to taste
Water - as required to form a dough
Oil / ghee - as required for greasing the paratha
Onion - 1 number
Pickle ( I used mango-ginger pickle) - 1 tbsp
Paneer (crumbled) - 1 and 1/2 cup around 250 gms
Coriander leaves - finely minced
Oil- 2 tsp (You can use pickle oil too, highly recommended)
1. In a bowl combine the flour and salt, add water little by little to form a dough. Cover with a lid and set aside for 20 mins.
2. In a skillet heat oil (I used pickle oil) add the crumbled panner and saute for a minute. Now add the pickle and mix well. Cook for another minute and garnish with corriander leaves.
3. Remove the pickled paneer mix from the kadai to a plate to cool down (important)
4. Divide the dough into thick rolls 6-8 numbers. Roll the dough on the counter top to form a perfect ball.
5. Now using a rolling pin roll into a thick disc. Place a spoonful of paneer pickled mixture in the centre of the dough.
6. Join the sides of the dough and press well roll the dough in flour and using a rolling pin flatten it. Keep dabbing the disc with more flour.
7. Repeat this for all the dough. Now heat a skillet and add the paratha and let it cook for a minute flip side and drizzle some oil/ghee and flip side and cook for another minute. Repeat this for the remaining parathas
Serve warm with spiced curd/ more pickle
|Spicy curd for paratha|
Take 2 medium sized dough balls (chappati dough) for one paratha and measure the stuffing with spoon full and close the edges of the dough well.
As you roll out the paratha dust it with the atta(wheat) flour to avoid the stuffing to stick to the rolling pin.
You can use any pickle for spicing the stuffing
If you do not want to use pickle use spices like turmeric, chilli powder and garam masala