Paneer Parathas
My daughter shows her North Indian (well half anyway) roots with her love for paneer and parathas. These paneer parathas are her idea of ultimate comfort food. I have been generally sticking to light cook meals, and yet I ended up making these paneer parathas today. I realize that I have been making a lot of different kinds of breads, including my sour dough forays. There is something comforting about all the shaping, kneading, and wrapping together the dough. I cannot help realize that it tends to bring some sanity even in these continuously restless times.
My Paneer Paratha Story
She has been a tad under weather. These days, even a simple cold offers room for concern. She is generally uncomfortable. Tomorrow she starts doing her camp counselor gig. Being done on a much smaller scale this year, as is anything that is done in person. However, I think that overall it is a good idea for her to get out of the house a little. My poor son is truly hoping that school commences in fall. I am too!
All my social media bans, make them less facile with the current state of affairs. They are less practiced with social media. Probably, the only time I am a little regretful of this. We are trying to get out for a week in August. Just an old fashioned car trip, out in nature. Thank goodness, for the incredible beauty of New York State.
And, now back to the paratha. This is done with paneer and bell pepper. Home made paneer work well in this recipe and keeps it soft and easy to roll out. And, I made paneer in a recent class that I taught. These online classes are working out well that way. I get to teach and use the food. Simple victories!
Just the best one can do in times like this. I have used a slightly different technique for stuffing the paratha. Do watch the video and it should give you an idea. Other interesting paratha recipes on this site include mint parathas and alu parathas.
And, wishing all a cooler, lighter, and brighter week.
A wholesome easy to make stuffed flatbread. These paneer stuffed parathas are a great meal any time of the day.
Ingredients
- 2 cups of whole wheat flour (plus more for rolling)
- 2 tablespoons oil plus more for pan frying
- salt to taste for the dough and the filling
- 3/4 cup paneer
- 1 tablespoon chopped thyme
- 1/2 cup chopped cilantro
- 1 small sweet bell pepper seeded and finely diced
- 1 teaspoon garam masala powder
- 1/2 teaspoon red cayenne pepper
Instructions
- Place the flour in a mixing bowl and add in the two tablespoons of oil, work this in with the salt. Gradually add in the water to form a smooth supple dough. Gather into a ball and cover and let it rest for 30 minutes to an hour.
- In the meantime crumble the paneer into a bowl, stir in the thyme and cilantro. Mix in the bell pepper, salt, garam masala powder, and the red cayenne pepper.
- Shape the dough into small even numbered balls. I made 6 parathas so twelve balls from this mixture.
- Take a ball roll out to about 6 inch in diameter, set aside. Do the same with the second piece of the dough. Spread the filling evenly out into the dough. Cover with the first piece. Seal the edges and pat to seal gently.
- Roll out to smoothen the paratha and seal shut.
- Roll out all the parathas in this manner.
- Heat a skillet and place a paratha on the skillet. Roast one side for about 2 to 3 minutes, turn and roast the second side.
- Flip, gently add a little oil on the edges and smear the top. Fry until it is filled with golden spots. Turn and allow the second side to cook.
- Continue all the parathas in this manner.
Notes
These parathas can be done with ghee if you want.
Nancy
I made aloo Paratha yesterday using my Sourdough Discard. Going to try your Paneer next time as a filling these sound wonderful!!