Paneer Parathas

I love stuffed parathas of all kinds. By far the one most loved by all in the family is aloo parathas. I remember going to Southall for Indian food. We used to eat the chats, pakodas, makki ki roti and saag but the eye was on getting a take away of a whole variety of stuffed parathas - aloo ones, methi ones, gobi ones and paneer ones. Now I cannot eat the gobi ones so paneer ones are the other choice after aloo. Eventually I learnt to make my own paneer parathas and after a couple of trials I think I have got the version that I am happy with.

Ingredients for Stuffing

• 300 gm of fresh paneer finely grated / crumbled
• 1 medium onion finely chopped
• 1 medium sized green chilli also finely chopped
• 1 teaspoon of whole jeera /cumin
• 1 table spoon of olive oil
• ¼ teaspoon of turmeric powder
• ½ teaspoon of chilli powder
• Salt to taste

Ingredients for Paratha

• 400 gm of plain wheat flour / chapatti flour and keep 100 gm of flour for dusting when rolling out the parathas
• Water about 225 ml
• 5 table spoons of olive oil

Preparing the Dough

Place the flour and 1 table spoon of olive oil in a bowl mix them together.

Then start adding water a little at a time while bringing the dough together.

Once all the dough is brought together knead it for a few minutes.

Finally take a teaspoon of olive oil in your hand and knead the dough to make it smooth.

Normally I set aside the dough of parathas and chapattis to rest for a while. Often I make the dough a couple of hours ahead and leave it covered with a damp tea cloth or an upturned bowl to keep it from drying out.

Preparing the Paneer Stuffing

In a medium sized saucepan heat the table spoon of olive oil and cumin.

As the cumin starts darkening add the onion and chillies and sauté them.

Once the onion turns translucent add the finely crumbled / grated paneer into it.

Add the spices and stir the paneer.

It will take a few minutes to warm through and get the spices incorporated into it.

Then put aside the cooked paneer stuffing to cool before you can begin preparing the parathas.

Preparing the Parathas

Divide the dough into 6 equal parts and give them a round shape like ball. Take one dough ball, press it between your palms to make a flat patty and dust with dry flour. This use of flour as you are rolling out keeps the dough from sticking on to the rolling pin or the surface you are rolling it on.

Place dough patty on rolling board and roll it out with a rolling pin into a thick circle of about 4-5 inch diameter. Put 1½ - 2 tablespoons stuffing in the centre, wrap it with sides of rolled circle, seal the edges and again give it a round shape like ball. I tend to have the centre thicker than the edges as when you pull the edges together you want it to be similar in thickness all round. If the side with sealed edges is thicker the paratha can split on its other side while rolling it out.

Press the stuffed ball flat and dust with flour and roll it out in to a 6 – 7 inches circle.

Put a flat griddle or tawa on the hob to get it heating. Have a small bowl with the rest of the oil and teaspoon to brush the paratha with oil as it is cooking. It is useful to get a foil ready to cover your parathas once they are done to keep them warm. 

Put on the hot griddle and wait for it to warm up and start to get cooked. Turn it over once and brush with oil. Then turn over again and brush the other side with oil. The cooked paratha will have some blistering and darkening patches.

These parathas can be eaten with raita or just some hot and sour pickle made from mango or chilli or lime.