Paneer Paratha

Finally, after a very long Summer break, the schools here have reopened on the 10th of September. This reminded me to make this post of my regularly cooked recipe, the most preferred school lunch snacks/meals, read it as food that is readily welcomed by my fussy eater. To keep lunch box as healthy, nutritious and as well as filling, I always have preferred to pack different types of parathas or wraps or rolls as part of the afternoon meal, using the ingredient list that my kids like. Sharing today my Paneer Paratha recipe, one of the favorite food of my kids.

I use the fresh paneer for making the filling and the wholewheat flour dough for making the outer paratha coat. The parathas are made thin and medium-sized and ghee roasted to make them crisper. I don’t like very big and thicker parathas, keeping them medium and thin helps to control the portion size and one avoids eating in excess. One should use these simple and useful tips and watch the quantity intake of the food they eat at any given meal. It is a general tendency with all of us to eat in excess when one likes something or is eating a favorite food.

PANEER PARATHAS

INGREDIENTS: For Paneer Filling:

Fresh Paneer (cottage cheese) : 300 gm

Onion: 1 Medium

Green chilies: 2-3 nos

Green Coriander: few leaves

Cumin : 1 Tsp

Salt & Pepper : To taste

Ghee/Cooking oil: As per taste preference

Dough: (Click the link for fulka to make the dough)

Wholewheat flour: 200 gm

Water: 100 ml (or as needed)

Note: Follow the above given recipe link to make the paratha dough.

METHOD:

Filling: Grate the paneer and keep in bowl. Finely chop the onion, green chilies and the coriander, and mix with paneer. Add the cumin as it is or use a coarsely, roasted powder. To make the cumin powder, dry roast the cumin and coarsely crush it using mortar and pestle or simply ground it using the rolling pin. Season the paneer with salt and pepper as per taste. One can also add chat masala powder if preferred.

Make the medium soft dough of the wheat flour, and use lemon-sized dough balls for making the parathas.

Roll the ball to make a small puri and fill 3 tbsp filling into this.

Hold the ends of the puri and giving a circular twist close it tightly and cut away the excess dough from top.

Dust this paneer-filled dough ball lightly in flour and then using a rolling pin roll it into a medium-to-thin paratha.

Heat a Tava or fry pan on the gas burner, put the paratha on the tava and cook on both sides.

Then using a tsp of ghee on both sides, roast it to make it crisp and golden. One can also use any cooking oil for roasting the parathas.

Serve the parathas as is or cut it into triangles using a pizza cutter and arrange on a plate as shown. Serve with any chutney or tomato ketchup as per preference.