Paneer Paratha

Add whole wheat flour, salt and ghee or oil in a mixing bowl.

Pour in water.

Mix and begin to knead. To know more, swipe up!

Cover the bowl with a lid and allow the dough to rest for 20 to 30 minutes.

For the stuffing, grate soft and fresh paneer on a plate. Add chopped green chilies, spice powders and salt. To know more, swipe up!

Mix well with a spoon so that the spice powders are uniformly mixed with the grated paneer.

Pinch 2 small balls from the dough and roll in your palms to make them even. Dust with some flour.

With a rolling pin, roll to a disc of about 4 to 5 inches in diameter. Place some paneer stuffing on one of the rolled discs keeping 1-inch space around the circumference.

Cover with the other rolled disc. Press and seal the edges.

Sprinkle some flour and roll the stuffed paratha to a disc of about 6 to 7 inches diameter.

Heat a tawa and place the rolled paratha on it. The tawa should be hot. To know more, swipe up!

Flip when one side is partly or ¼th cooked. You will see some air pockets and light blisters on this side.

Apply ghee or oil on this side with a spoon.

When the second side is half cooked, turn over using a spatula.

Let the side on which ghee was applied, get cooked now.

Spread some ghee on top.

Flip again and press the edges with a spatula so that they are cooked. A well stuffed and rolled paratha will puff up slightly while cooking.

Flip once or twice till the paratha has golden spots and evenly cooked.

If serving later, place the paneer paratha in a casserole. Optionally, you can also add some softened butter on top and spread it.

Wipe the excess flour, if any, with a cotton kitchen napkin. So that browned flour particles do not stick to the parathas. Make more parathas this way.

Serve paneer paratha hot with butter, curd, chutney or pickle. For more recipes, visit