Paneer Paratha Wrap

Paneer Paratha Wrap

Paneer Paratha is also one of my favorites.

I have to say that paneer paratha are made as frequently in my house than aloo, gobi or any other paratha.

Since I do make paneer paratha often. I always make it different way folding just so I can give different look and also serve different ways.

Making paneer paratha is like making any other paratha. Make the dough and the filling.

Once you have both ready, stuff the dough with the filling, roll it and cook on a skillet with oil until golden brown from sides.

That’s how you make pretty much every paratha.

Once I have the paneer ready, I just mix in everything together for the filling and it’s done.

I just keep it very simple and enjoy it this way!

Hope you guys enjoy this recipe

For the dough

2 cups whole wheat flour

1/2 teaspoon salt

2 teaspoons oil 10 ml,

¾ cup water to knead the dough

1 tbsp rice or white flour for dusting

For the filling

2 cups crumbled paneer

2 tablespoons chopped cilantro

1 green chili chopped

1/4 teaspoon garam masala

1/8 teaspoon carom seeds

salt to taste

In to a large bowl, add whole wheat flour, salt and oil. I use the steel bowl of my stand kitchen aid mixer. Start adding water, little by little to knead the dough. Again, I use the paddle attachment of my stand mixer to mix the dough.

Knead to a soft and smooth dough. You can do this by hand.

Transfer the dough to a container and apply some oil on top. Cover with a cloth and let it rest for 20 to 30 minutes.

To make the filling, crumble paneer in a bowl or plate. Then add the cilantro, green chili, garam masala, carom seeds and salt. Mix everything together. The filling is now ready. Set it aside.

Once the dough has rested, divide it into 8 equal sized balls. Roll each ball between your hands to make it smooth. Keep the balls covered else dough will dry out.

Meanwhile put a tawa/skillet to heat on medium-high heat.

Folding the paratha

Method # 1

Take one of the dough ball and press it down with your hands. Using a rolling pin, roll it into a circle of 7 to 8 inch diameter.

Take a knife and make a cut from the middle of the paratha down to the edge.

Place the paneer filling in one quarter. Apply around 1/4 teaspoon oil on the rest of the quarter and dust with flour of your choice.

Fold the paratha wrap up, starting from the bottom left quarter, folding it up over the top left, then folding it over to the top right, then folding it down to the bottom right.

Then roll the paratha wrap again using a rolling pin, into a circle of 4 to 5 inch diameter.

Method # 2

Take one of the dough ball and press it down with your hands. Using a rolling pin, roll it into a circle of 4 to 5 inch diameter.

Add the filling and bring the edges of the rolled paratha together and pinch to seal the edges.

Then press the dough down with your hands and make it little smooth.

Then roll the dough again using a rolling pin, into a circle of 7 to 8 inch diameter. Apply equal pressure while rolling the paratha so that's it rolls evenly.

Now, place the rolled paratha onto the heated skillet. Cook the side for a minute or two and then flip over.

Apply oil, round 1/4 teaspoon on the half-cooked side and then flip again. Now apply oil on the other side as well. Press with a spatula and cook the paratha until both sides have golden brown spots on them.

Repeat with the remaining dough balls and make all parathas similarly. Enjoy paneer paratha.

Note:

Use homemade paneer for best results.

You can also add chopped onion to the filling if you like.

Tips:

While paratha is pretty straight forward to make, here are few things which can make it better!

Make sure to knead a smooth and soft dough for the paratha

It’s important to let the dough rest for a bit before you start making the parathas

Roll the paneer parathas evenly and don’t overfill them

Use homemade paneer for best results

Use oil generously while roasting the parathas

Make sure the skillet / tawa / griddle on which you cook the paratha is hot before you place the paratha on it

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