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Thursday, April 28, 2016

Paneer paratha


  • 1 cup of whole wheat flour / atta
  • ½ cup of crumbled soft paneer
  • 2 to 3 tbsp milk (optional, use to skip soaking time)
  • Water as needed
  • 1 tsp turmeric 
  • fistful coriander leaves (chopped)
  • salt as needed
  • 1 tsp oil
  • oil for roasting
  1. Add to a mixing bowl, flour, paneer, turmeric, salt, coriander leaves, and milk then water . Mix all the ingredients and make a soft dough. 
  2. Pour 1 tsp oil . And then  some oil to the ball and wrap it in a moist cloth. Set this aside for at least 15 minutes, if milk has been used. Otherwise the dough needs a good soak for about an hour at least.
  3. Make small balls out of the dough, sprinkle flour over the rolling area, roll each of these balls like a parata. Finish rolling all the balls and set aside separately.
  4. Heat a tawa on a high flame, when it is hot transfer each paratha and fry as we would fry a normal roti on both the sides, sprinkling little oil and pressing on the paratha lightly to puff it up. Fry till lightly golden on both the sides

  5. Serve paneer paratha with your favorite chutney

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