Paneer Paratha
Panir, yogurt and coriander come together in this South Asian bread, fragrant with ginger and chilli and cooked in a pan.
30 min · Serves 6 · Medium
Ingredients
Method
Start cooking mode- Prep 10 min · Cook 20 min · 30 min total
- medium
- 1
In a large bowl add the flours, salt and 1 tbsp of oil. Mix and add the water a little at a time until you have a soft dough (you might not need all of the water) Knead the dough for a few minutes until it becomes smooth and soft. Cover and let it rest for 15 minutes.
- 2
In a seperate bowl mix the paneer, yogurt and seasonings until smooth. Divide the dough into 6 equal portions and roll each into a 3 inch circle. Put 1/6 of the filling mixture into the center of each circe of dough and gather the edges of the dough up to the center to seal the filling inside a ball.
- 3
Allow the balls of dough to set for 3-4 minutes and then press the ball of dough and dust it with whole wheat flour and lightly roll it into a 6 inch circle. Dust with more flour if it becomes sticky when you are rolling it.
- 4
Heat a skillet on medium heat and put the parantha in the hot skillet. When it starts to puff after about 30 seconds, turn it over and spread with about a teaspoon of oil. Flip it again and lightly press with a spatula to make sure it is evenly browned on both sides.
- 5
Repeat with each ball of dough and serve hot.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
