Paneer Parantha is a delight to have, stuffed with grated Paneer(Cottage Cheese) it is a must have for kids. Full of protein and taste.
- 100 gms Paneer (grated)
- 1 finely chopped Onion
- Coriander leaves finely chopped
- Ginger paste or grated ginger 1 tbsp
- 1 or 2 green Chilies (finely chopped)
- Salt Red Chili powder and Graram masala as per taste.
- 1/2 tsp. Ajwain (optional)
- Butter / Oil for frying
- Atta(Whole wheat flour) 2 cups
- Water 1 cup
- Make dough with the atta and water. Keep aside.
- Mix the paneer and other ingredients in a mixing bowl for the filling..
- Take a pingpong ball size dough and divide it into two smaller balls.
- Roll each ball into a 5 inches diameter roti.
- Spread the filling on the first roti
- Sprinkle some salt on the filling nd then put the second roti on top and press lightly on the edges to seal it.
- Roll it slightly with the rolling pin again to make it even.
- Cook on a pre-heated Tawa (flat griddle plate).
- When on side is cooked turn it and smear half tablespoon oil or butter.
- When the other side is cooked and turn it , now smear some oil or butter on this side as well.
- You might have to turn it again to cook it more ( no need to apply more oil or butter now)
- Both sides should end up golden brown.
Serve hot with yogurt (curd) and your favorite chutney or with pickle.
Note: We recommend that you do not add the salt in the filling before hand, that is why we suggest that you sprinkle the required amount of salt just before making the parantha.
Otherwise the paneer may leave some water Add salt only at the time of preparation.
Difference between a Roti and Parantha.
Parantha could be plain or stuffed and oil is used while cooking so it gets shallow fried, whereas for making Roti no oil is used while cooking.
Though while serving the Roti you may smear it with some ghee or oil.