Paneer paratha (Paratha stuffed with grated paneer/cottage cheese)

Parathas are very popular and staple food from North India. Basically they are Indian flat bread made of whole wheat flour. They are thicker than rotis and also they are kind of shallow fried in oil.
Stuffed parathas like aloo paratha, gobhi paratha, mooli paratha, peas paratha are all very popular in Nortth India. Parathas are eaten at breakfast, lunch or dinner. They are served along with yogurt, pickle and raita.

In this post, I am giving the recipe for paneer paratha. Paneer is very much like cottage cheese. It is usually made at home by cuddling milk by adding lemon juice or a little bit of yogurt. In most of the  Indian stores in USA, paneer is available in the frozen food section.

Paneer parathas are made in 2 or 3 different ways. Some people prefer paneer along with other spices, whereas some others like plain paneer without any spices.

Even while making, one way of making them is pressing 2 equal size rotis with stuffing in the middle. Other way is using one roti and pack the stuffing inside and then roll the paratha.

 

         Paneer filling                                                                                          2 equal size rotis


                                       

 

Filling spread on roti                                                                                       Covered by 2nd roti

 

                                                             Paratha using one roti

Ingredients:

•      1 or 2 cups atta  (whole wheat flour)
•      1 Tsp. salt
•      Less than one cup water
•      4 to 5 Tbsp. oil

For filling:

•      1 cup grated paneer (cottage cheese)
•      Salt to taste
•      1 Tsp. chile powder (optional)
•      1/4 Tsp jeera powder (optional)
•      1/4 Tsp. garam masala  (optional)
•      1/2 Tsp. aamchur (optional)

Directions:

1.      Take atta in a wide plate, add salt mix it adding a little water to make a ball.
2.      Save some atta to be used for rolling parathas.
3.      Just enough water has to be added, otherwise, if it is too watery, you cannot roll the parathas.
4.      Add 2 teaspoons of oil and knead the dough well.
5.      Cover with a wet cloth and set it aside for about half an hour.
6.      Grate paneer into another plate.
7.      Add salt and chile powder and mix well.
8.      If you want the filling to be with all the masalas, add all the powders to the paneer and mix well.
9.     Taking the dough, make small balls, about one and half inch diameter balls and cover them again with wet cloth.
10.      Dust the rolling surface generously with atta.
11.      Roll one of the balls into a five inch disc, set aside.
12.      Roll another disc of the same size.
13.      Spread some paneer filling on one of the discs.
14.      With your fore finger, wet the edge of the roti lightly.
15.      Cover the roti, with the second one.
16.      Press the edges together.
17.      Roll the paratha lightly.
18.      Heat a thick pan and carefully transfer the stuffed roti to the hot pan.
19.      Keep moving the paratha a few times, and flip it.
20.      Keep turning and when the paratha is half cooked, spread some oil on the top.
21.      Reverse and spread oil on the other side also.
22.      When you see brown or light black spots appear on the paratha, paneer paratha is ready.
23.      Serve it with a little butter and yogurt, raita and spicy pickle!

Another way to make paneer paratha:

1.      Divide the dough and make slightly larger balls, about 2 inch diameter.
2.      Roll in a four inch diameter disc.
3.      Put two spoons of paneer filling in the middle of the roti.
4.      Gather the edges and press them together with your fingers.
5.      Close it completely, so that the filling does not come outside.
6.      Spread some dry atta on to the rolling surface and roll the ball into a disc.
7.      Parathas are thicker than rotis.
8.      Roll evenly into a six to seven inch disc.
9.      Cook on a hot pan just as mentioned above.