Paneer Paratha

How to make Paneer And Cheese Parantha - Paranthas stuffed with paneer and cheese - great for breakfast

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Main Ingredients : Cottage cheese, Processed cheese (प्रोसेस्ड चीज़)

Cuisine : Maharashtrian

The Maharashtrian hospitality is legendary. The cuisine has subtle variety and strong flavours and varies from region to region. In ancient times in the more affluent homes, feasts often started at mid-day and ended when the sun set! The presentation of food was alluring with a practice to sing sacred verses to dedicate the meal to God.
Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet. 
Everybody knows about the unbeatable taste of the Mumbai’s chaats! But there is so much more to explore and savour in the other regions of Maharashtra. 

Paneer And Cheese Parantha Recipe Card

Prep Time : 16-20 minutes

Cook time : 11-15 minutes

Serve :

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Paneer And Cheese Parantha Recipe

• Cottage cheese 1 cup

• Processed cheese 1/2 cup

• Whole wheat flour (atta) 1 cup + for dusting

• Refined flour (maida) 1/2 cup

• Gram flour (besan) 1/4 cup

• Salt to taste

• Red chilli powder 1 teaspoon

• Garam masala powder 1/4 teaspoon

• Tomato puree 1/2 cup

• Oil 2 tablespoons

• Onion chopped 1 small

• Chaat masala 1/2 teaspoon

• Carom seeds (ajwain) 1/4 teaspoon

Method

Step 1

Put whole wheat flour, refined flour, gram flour, salt, ½ tsp red chilli powder, garam masala powder, tomato puree, 2 tbsps oil into a food processor, gradually add sufficient water and knead into a dough.

Step 2

Mix paneer and cheese in a bowl. Add onion, salt, chaat masala, remaining red chilli powder, carom seeds and mix. Add 1 tbsp whole wheat flour and mash well.

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Step 3

Heat a non stick tawa. Divide dough into equal portions and roll into balls. Spread each ball in your palm keeping the edges thinner than the centre. Place a little stuffing in the centre, gather the edges and seal. Roll into balls and rest for a few minutes.

Step 4

Dust with dry flour and roll into paranthas. Place each parantha on the hot tawa and cook, flipping sides, till evenly cooked on both sides.

Step 5

Serve hot.

Nutrition Info

Calories : 1626 kcal

Carbohydrates : 151.7 gm

Protein : 70.3 gm

Fat : 81.9 gm