Paneer Paratha/Parantha can be prepared either by mixing all the ingredients together to form the Paratha dough or by employing the stuffing method where you prepare the required stuffing using Paneer, Onions and spices. Here I am preparing Paneer Paratha using the first method by mixing the crushed Paneer and other ingredients directly with the Atta flour. Culinary artist Sanjeev Kapoor has posted two variants of Paneer Paratha/Parantha – Methi Paneer Paratha and more interesting Paneer Rice Paratha, both of which use the stuffing method of preparing Paneer Paratha. To use the stuffing method, you prepare the required stuffing; roll the dough into smaller sized circles and then have these wrap the stuffing before rolling the stuffed dough balls into full sized Paratha dough circles. Do check those recipes from Sanjeev Kapoor; I plan to try them too at my leisure.
Paneer Paratha can be had with either spicy Chutney or with Curd as is popular in Northern India. The Paratha breads are quite filling (specially Paneer Paratha due to presence of high calorie Paneer Cheese) and hence make a great meal for lunch or dinner. I find that children too love Parathas and something like Paneer Paratha should provide them with good nutrition. Parathas have been one of the most popular yet nutrition filled dishes I prepare at home and I have quite a few of them posted in this blog. Do check out other delicious Paratha recipes of mine like the Vegetable Paratha, Methi Paratha, popular Mooli Paratha, Palak Paratha, real yummy Peas Potato Paratha/Mutter Aloo Paratha and another Cheese Paratha like this one – Carrot Cheese Paratha. Some days I think – why prepare two dishes Chapati and Subzi when I can prepare single dish Paratha instead? And I go ahead and prepare Paratha and my family loves it.
Paneer is Indian version of Cottage Cheese, Cheese that is highly nutritious with high percentages of Protein, Calcium, Vitamin B2, Vitamin B12 and Phosphorous content. Paneer can be a great nutrition enriched food for Veggies or Vegetarians. The high calcium content in Paneer can help reduce risks of bone related conditions like Osteoporosis. Due to its higher calories and fat content, benefits of Paneer are best realized when consumed in moderation by adults, probably once or twice a week. My mentor told me that low-fat, low-calorie Paneer can be prepared at home by having the milk cream settled on top of boiled milk removed before making Paneer. If you need to make Paneer at home, read excellent instructions posted here. Paneer is very much part of North Indian Cuisine, with most popular Paneer preparations being side-dishes for Indian breads like Roti, Naan and Chapati. Palak Paneer, Mutter Paneer, Kadai Paneer, Paneer Butter Masala, Shahi Paneer (part of Mughlai Cuisine) and Paneer Korma being some of the very popular side dishes prepared with Paneer. Now let’s get back to recipe for Paneer Paratha.
Paneer Paratha/Parantha Ingredients:
- Wheat Flour – 1 cup
- Chopped Onions – 1
- Finely chopped Green Chillies – 2
- Paneer / Cottage Cheese hand crushed – 1/2 cup
- Coriander Leaves / Cilantro – 1/4 cup
- Carom Seeds / Ajwain – 1/4 tsp
- Oil – 1 tsp
How to Make Paneer Paratha/Parantha:
Hand crush Paneer until you obtain reasonably powdered Paneer.
Mix crushed/powdered Paneer with all the ingredients listed above except Ghee. Add water and prepare smooth dough as you would for Chapati. Keep aside for half an hour.
Take a small portion of the dough, make a small ball and roll it out like Chapati.
Bake this Paneer Paratha on tawa pan, add Ghee and heat until it turns golden brown. Repeat the process for other dough balls.
Now Paneer Paratha is ready. Paneer Paratha/Parantha can be served with curd (add Chat Masala for taste) or with Chutney.