Paneer Paratha

My husband loves stuffed parathas, and paneer stuffed ones are a treat. Even on a regular working day, making stuffed parathas is quick and easy. I would surely call this an under 30 minute meal.

Ingredients: (makes 7-8 parathas)

3 cups grated paneer

1 cup finely chopped onions

1 tsp. cumin seeds

1 tsp. salt

2-3 chopped green chilies

1 tsp. grated ginger

1/4 cup chopped cilantro

Juice of fresh lime

2+1/2 cup whole wheat flour

1 tsp. salt

2 tbsp. oil

Around 1+1/2 cup water to make a soft dough.

Some chopped cilantro to garnish

Oil or ghee for pan frying paratha

• Mix flour, salt, and oil together and make a slft dough with water. Knead the dough well. Cover and keep it aside foe 20 minutes.
• Grate or crumble soft paneer. Add salt, cumin seeds, grated ginger, chopped green chilies, chopped cilantro, and fresh lime.
• Finely chop onions and keep aside. Mix onions with paneer just before making paratha. Leaving paneer mixture with onions for a long time will make the mixture soft as onions will tend to leave water.
• Divide the dough into 7-8 parts. Roughly divide the paneer mixture in 7-8 parts.
• Using one part of the dough, using dry flour, roll into a 5 inch disc, Place one part of panerr mixture in the center. Bring the sides of the dough together and fuse the dough well.
• Press it gently. Use dry flour and gently roll parathas to form 6-7 inch diameter. 
• Sprinkle some chopped cilantro and roll to press it in the dough.
• Place paratha on a hot griddle.
• Flip and apply ghee or oil and fry on both sides till golden brown.
• Serve with sliced onions and pickle.

Here is step-by-step pictorial recipe:

Grate or crumble soft paneer. Add salt, cumin seeds, grated ginger, chopped green chilies, chopped cilantro, and fresh lime.

Finely chop onions and keep aside.

Mix flour, salt, and oil together and make a slft dough with water. Knead the dough well. Cover and keep it aside foe 20 minutes.

Keep everything ready to roll parathas.

Mix onions with paneer just before making paratha. Leaving paneer mixture with onions for a long time will make the mixture soft as onions will tend to leave water.

Using one part of the dough, using dry flour, roll into a 5 inch disc, Place one part of panerr mixture in the center. Bring the sides of the dough together and fuse the dough well.

 Press it gently. Use dry flour and gently roll parathas to form 6-7 inch diameter.

Sprinkle some chopped cilantro and roll to press it in the dough.

Place paratha on a hot griddle.

Flip and apply ghee or oil and fry on both sides till golden brown.

Serve with onions and pickle.

Enjoy!!!