Paneer paratha is one of the most popular Indian flatbread made with whole wheat flour and paneer (Indian cheese) stuffing. This delicious bread is classic Punjabi breakfast.
2 cups whole wheat flour
3 tbsp oil or 4 tbsp melted butter
½ tsp salt
Approx. ¾ cup water
1 -1½ cup chopped paneer (Indian cottage cheese)
½ medium onion, chopped
½ tsp chili powder
2 green chilies, chopped
2 garlic cloves (crashed or finely choped)
½ tsp cumin powder
4 tbsp coriander leaves (chopped)
1 tbsp shredded ginger
salt to taste
3-4 red dry chilies (crushed)
1-2 tbsp cilantro (finelly chopped)
flour for dustinng
Approx. 3 tablespoons oil
4 tbsp melted butter
Sieve the flour and place it in a large bowl. Add the pinch of salt and mix well.
Add the melted butter or oil. Rub it into the flour with your fingers, then gradually knead adding enough warm water to make a soft dough.
Cover with plastic wrap and let rest 30 minutes.
Heat oil in the pan. Add chopped onions, garlic cloves, ginger and saute it till onions are golden brown. Add green chilies. You can also grind grind ginger, garlic and chilies to a paste and then add it to the pan.
Add chili powder, cumin powder, garam masala, turmeric powder and salt.
Mix properly and and cook for 5 minutes stiring occasionally.
Add paneer. Cook for few minutes till all ingredients stirring occasionally.
Turn off the heat. Add chopped coriander leaves.
Divide the dough into 8-10 equal-size pieces and roll into balls. Roll out a ball of dough on a lightly floured rolling board to a 4 inch/10cm circle and brush with oil.
Finally put the stuffing in the middle of round bread and close it from all the sides. Seal crack by pinching edges and roll gently on the dusted with flour rolling board.
Heat the tava, skillet or pan for about 2 minutes. Brush with oil.
Put the paratha on tava and cook on medium heat till underside has light golden brown patches (about 2 minutes). Before you flip the kulcha bust with melted butter.
Flip a couple of times and cook till the paratha well browned and cooked from all sides. Press the edges with a spatula so that they get cooked as well.
Keep bread warm while you cook the remaining parathas in the same way.