Paneer Paratha – Stuffed Bread

Posted by EsyRecipes Friday, November 27, 2009

Discription:Here’s another great way to use paneer – Paneer Paratha. This Indian unleavened and pan-fried bread is stuffed with spiced homemade cheese (paneer). It’s delicious and satisfying. Paneer Parathas served with yogurt or pickle can be a complete meal.
For the dough:
  • Chapati Flour – 1 1/2 cups
  • Salt – 1/4 tsp
  • Oil – 1 Tbsp
  • Dried Fenugreek Leaves (Kasoori Methi) – 1 Tbsp
  • Warm Water – 1/2 cup + 2 Tbsp
For the stuffing:
  • Paneer – 14 oz, grated
  • Salt – to taste
  • Chaat Masala – 1/2 tsp
  • Roasted Cumin Powder – 1/2 tsp
  • Red Chili Powder – to taste
  • Green Chilies – to taste, finely chopped
  • Cilantro/Coriander – 5 sprigs, finely chopped
  • Oil – for pan frying
How to make:Vedio Guide

How to make:
  • Mix Flour, Salt, Oil and Fenugreek Leaves until Oil is incorporated into the dry flour.
  •  Add warm water and form a firm dough.
  •  Coat the dough lightly with few drops of oil, cover and set aside for 15 minutes.
  •  To the grated Paneer, add Salt, Chaat Masala, Roasted Cumin Powder, Red Chili Powder, Green Chilies and Cilantro/Coriander. Mix well.
  •  Divide dough and paneer mixture into 8 portions.
  •  Using a little dry flour, roll out one dough ball into a small disc.
  •  Place one portion of the paneer mixture on the disc and pull up sides of the disc around the paneer.
  •  Pinch the dough at the top to seal the ball.
  •  Flatten the stuffed dough and dip into dry flour to coat all sides.
  •  Roll out into a larger disc – continuing to dip into dry flour to prevent sticking.
  •  Place paratha on a hot tava/skillet and cook until bubbles start to appear on the top.
  •  Flip the paratha over and cook for 30 secs.
  • Drizzle a little Oil on the paratha and spread to coat evenly.
  •  Flip the paratha over and press gently with a spatula.
  •  Lightly drizzle Oil on this side and spread to coat evenly.
  •  Flip paratha over and again press gently.
  •  Cook paratha until the appearance of raw dough is gone.
  •  Remove paratha from the tava and place in a covered/insulated container. Continue with remaining parathas.
  •  Serve hot with yogurt/curd, raita or pickle.


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