Punjab

Paneer paratha

Name: Paneer paratha
Total time: 50 min
Yield: 4 servings
Cuisine: Punjabi
Ingredients: 2 1/2 cups whole wheat flour (wholemeal atta flour, chapati flour); Water, about 3/4 cup; 1 1/2 tsp split between dough and filling salt; 250 g finely grated paneer; 2 finely chopped green chilli; 1 inch grated ginger; a big handful chopped coriander leaves (cilantro); 1/2 tsp red chilli powder (indian red chili powder); 1/2 tsp garam masala; 1/2 tsp dry mango powder; Ghee, about 3 tbsp, for cooking

A paratha with paneer folded inside like a very good secret.

50 minTime

21 gProtein each

mediumSpice

The stuffed paratha3 chapters · 2 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

519kcalsame

21 gproteinsame

9 gfibresame

50minutessame

Per serving, worked out from the ingredient table.

Ingredients

Whole wheat flour (wholemeal atta flour, chapati flour)2½ cups

Waterabout 3/4 cup

Salt1½ tsp, split between dough and filling

Paneer250 g, finely grated

Green chilli2, finely chopped

Ginger2.5 cm, grated

Coriander leaves (cilantro)a big handful, chopped

Red chilli powder (indian red chili powder)½ tsp

Garam masala½ tsp

Dry mango powder½ tsp

Gheeabout 3 tbsp, for cooking

Method

5 steps

1Knead the atta with half the salt and water into a soft dough. Cover and rest for 20 minutes.
2Mix the paneer with chilli, ginger, coriander and the spices. Add the rest of the salt only when you are ready to stuff.
3Roll a ball of dough into a 4 inch disc, place a big spoon of filling in the middle, gather the edges and pinch shut. Flatten, dust with flour and roll gently to about 7 inches.
4Cook on a hot tawa for about 30 seconds a side, then spread ghee on both sides and press the edges with a spatula until golden.
5Serve hot with curd, pickle or a little white butter.

Serve it like this

Stack them in a cloth lined basket so they stay soft and warm, with a little ghee on top if you like.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Punjab

Paneer paratha

A paratha with paneer folded inside like a very good secret.

50 minTime

21 gProtein each

mediumSpice

The stuffed paratha3 chapters · 2 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

519kcalsame

21 gproteinsame

9 gfibresame

50minutessame

Per serving, worked out from the ingredient table.

Ingredients

Whole wheat flour (wholemeal atta flour, chapati flour)2½ cups

Waterabout 3/4 cup

Salt1½ tsp, split between dough and filling

Paneer250 g, finely grated

Green chilli2, finely chopped

Ginger2.5 cm, grated

Coriander leaves (cilantro)a big handful, chopped

Red chilli powder (indian red chili powder)½ tsp

Garam masala½ tsp

Dry mango powder½ tsp

Gheeabout 3 tbsp, for cooking

Method

5 steps

1Knead the atta with half the salt and water into a soft dough. Cover and rest for 20 minutes.
2Mix the paneer with chilli, ginger, coriander and the spices. Add the rest of the salt only when you are ready to stuff.
3Roll a ball of dough into a 4 inch disc, place a big spoon of filling in the middle, gather the edges and pinch shut. Flatten, dust with flour and roll gently to about 7 inches.
4Cook on a hot tawa for about 30 seconds a side, then spread ghee on both sides and press the edges with a spatula until golden.
5Serve hot with curd, pickle or a little white butter.

Serve it like this

Stack them in a cloth lined basket so they stay soft and warm, with a little ghee on top if you like.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Paneer paratha

Make it your way

Ingredients

Method

Paneer paratha

Make it your way

Ingredients

Method

Make it a meal