Paneer Paratha

Paneer paratha is the easiest stuffed paratha in terms of stuffing and kneading the stuffed dough.

It can easily hold stuffing as it is not quite wet compared to others (like Gobi/Aloo/Onion/Veg/Mooli or Radish which requires additional effort to prepare stuffing accordingly) and hence easy to frame circular shape without breaking open the stuffing.

For the panner stuffing:

• Grated paneer - 250g approx
• Grated ginger - small piece/ 1 inch 
• Finely chopped green chilies - 1 - 2 based on spice level
• Finely chopped coriander leaves - 4 - 5 twigs
• Turmeric powder - 1/4 tsp
• Chilli powder - 1/2 tsp
• Coriander powder - 1/2 tsp
• Cumin powder - 1/2 tsp
• Amchur powder - 1/4 tsp
• Salt - per taste
• Mix all together in a mixing bowl and set aside.

Preparation:

• Prepare wheat dough(add carom seeds/ajwain - optional) and create dough balls out of it. 
• Knead the dough(to an extent that is enough to hold the desired amount of stuffing) and place the stuffing -> wrap it like a pocket/like a saree pleats starting from one edge and continue till you reach the starting point. 
• Knead the stuffed dough to desired shape and thickness -> cook on hot tawa. 
• Glaze the cooked parathas with melted butter for enhanced taste and flavor.
• Serve with any raitha of your choice.

Happiee Cooking !!😊