Stuffed Paneer Paratha

How to make Stuffed paratha - Paranthas stuffed with paneer and cheese.

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Main Ingredients : Whole wheat flour, Refined flour

Cuisine : Punjabi

Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram.  They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic.  In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.

Stuffed paratha Recipe Card

Prep Time : 6-10 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Stuffed paratha Recipe

• Whole wheat flour 1 cup

• Refined flour 1/4 cup

• Salt to taste

• coriander leaves chopped 1 tablespoon

• Onion chopped 1 medium

• Cumin seeds 1/2 teaspoon

• Red chilli powder 1/2 teaspoon

• Cheese grated 100 grams

• Ghee to shallow fry

Method

Step 1

In a large bowl mix together atta, maida and salt and knead well with water to form a dough. Divide into six equal portions and set aside.

Step 2

In another mix paneer, coriander, onion, cumin seeds, red chilli powder, cheese and salt and set aside. Divide the mixture into six equal portion.

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Step 3

Stuff the mixture into the balls and roll it into six inch diameter disc.Heat a non-stick tawa. Put the parantha on the tawa and cook on both sides by smearing it with ghee till done. Serve hot with mint/coriander chutney.