How to make Paneer Parantha
Making the Dough for Parantha
You will need:
- Whole wheat flour: 1 cup
- All purpose flour: 1/3 cup
- Vegetable oil: 1 tsp.
- Salt according to your taste
- A cup of water to make the dough
- A large bowl (taking a large sized one will enable easy kneading)
- A damp cloth
- In the bowl, add all the aforementioned ingredients except the water.
- Mix these once with your hands and then start kneading the ingredients together.
- Add a little water at a time so that you don’t add too much inadvertently. The water is for you to fold the ingredients together properly and you should be very careful not to make the dough too runny.
- Continue this process, being very careful about the amount of water you are adding.
- Soon you will have soft dough, which is also elastic. Knead it into a ball and cover it with a damp cloth. Let it stay for around 15-20 minutes.
Preparing the filling
You will need:1. Grated paneer: 40 grams.
2. Chopped ginger: 1 tsp.
3. Onion: 1 small-sized (chop it into small pieces)
4. Chopped coriander leaves based on your preferences (optional)
5. Green chilies: 1 or 2 based on how spicy you want the filling to be. (Chop them into small pieces)
Making the Parantha :
- Mix all these ingredients together.
- Take a pan and let it heat for a couple of minutes over low heat.
- In the meanwhile, divide the prepared dough into small-sized balls. You will be able to make 5-6 balls of the same size with the aforementioned quantity.
- Take one ball and roll it so that it forms a small circle. Now place a small amount of the filling and gather the edges onto the filling so that it is sealed in the dough. Make sure you don’t add too much filling because you may not be able to roll it out evenly.
- Sprinkle some dry whole wheat flour onto the flatbread and roll it into a larger circle (you can also make rectangles or triangles).
- Transfer this to the pan and wait for a short while until the bottom end heats up. Once you see a bubble or two, apply oil or ghee on the flatbread, and flip it. Apply oil or ghee on this side as well and let it cook.
- The flatbread has to cook evenly on both sides. As soon as you see light brown spots on one side, flip it again. Once you see similar spots on the other side as well, transfer them to the serving hot pot.
- Do the same for all the balls.
- You may serve these hot with curd (or raita), chutney, or any pickle of your choice.