Paneer Paratha with Raita
Fluffy parathas stuffed with spiced paneer, served with cooling raita.
⏱️ 45 min🍽️ Serves 1
🔥 420 kcal💪 18g protein🍚 45g carbs🥑 18g fat🌾 5g fibreper serving
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servings
Ingredients
- 🧀200 g paneer
- 🌶️2 green chilies
- 🧅½ onion, finely chopped
- 🌿¼ cup fresh coriander, chopped
- 🌾2 cup whole wheat flour
- 🍲½ tsp garam masala
- 🌰½ tsp cumin powder
- 🧡¼ tsp turmeric powder
- 🍦1 cup plain yogurt
- 🥒¼ cup cucumber, grated
- 🧂 salt, to taste
- 🧈2 tbsp ghee or oil
Pro tips
- Ensure your paneer is fresh for the best texture and flavor.
- Do not overstuff the parathas, or they might tear during rolling.
- Adjust the spiciness of the filling to your preference by adding more or fewer green chilies.
Method
- 1For the dough, combine whole wheat flour and a pinch of salt. Gradually add water to knead a soft, pliable dough. Cover and rest for 15 minutes.
- 2Crumble the paneer into a bowl. Add chopped onion, green chilies, coriander, garam masala, cumin powder, turmeric powder, and salt. Mix well to form the filling.
- 3Divide the dough into 8 equal balls. Roll each ball into a small disc. Place a portion of the paneer filling in the center, bring the edges together, and seal to form a ball again.
- 4Gently roll out each stuffed ball into a 6-7 inch paratha using a rolling pin and a little flour.
- 5Heat a tawa or griddle over medium heat. Place a paratha on it and cook until small bubbles appear.
- 6Flip the paratha, spread a little ghee or oil, and cook until golden brown spots appear on both sides.
- 7Repeat with the remaining parathas. Keep them warm.
- 8For the raita, whisk yogurt with grated cucumber and a pinch of salt. Optionally, add a pinch of roasted cumin powder.
- 9Serve hot paneer parathas with the cooling cucumber raita and your favorite pickle.