Stuffed Paneer Paratha Recipe | How to Make Stuffed Paneer Paratha | Weekend Breakfast/Brunch Recipes

Stuffed Paneer Paratha #Recipe

Talk of stuffed parathas and you cannot do without mentioning the much loved 'stuffed paneer paratha'. Paneer has an exalted status in a vegetarian's diet and it has earned that name for all good reasons. These paneer parathas are stuffed with a filling prepared out of freshly prepared paneer and some spices. Served with an array of chutneys and a bowl full of yoghurt, it is protein packed in a vegetarian meal.

I am continuing with my 'stuffed dishes' theme of day 3 of Week1 of BM#89 and today I have this easy and delicious stuffed paneer paratha recipe to share. I usually make fresh paneer by curdling milk to use in making these parathas. However, you can also use ready to use blocks of paneer. Just make sure to grate or crumble it finely.

Let's check out the recipe now.

Other stuffed flatbread recipes that you can check out:

Afghani Bolani
Stuffed Aloo Paratha
Stuffed Gobhi Paratha

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If you ever try this recipe, do share your feedback and photos with me on my Facebook Page, Twitter Handle or tag me on Instagram @jyotibabel using the hashtag #jyotispages 

Stuffed Paneer Paratha Recipe

Serves 4 | Preparation: 15-20 minutes | Cooking: 15-20 minutes

Ingredients:

For the dough:

2 cup wheat flour/atta

1 tsp salt

For the stuffing

1/2 cup freshly prepared paneer, squeezed nicely to get crumbly dry paneer

1 tsp dried mango powder

1/2 tsp garam masala

2 tsp grated ginger

1 tsp finely chopped green chillies

1/2 tsp chilli powder

A handful of finely chopped coriander

Salt to taste

4 tbsp Clarified butter or oil for pan frying the parathas

Process:

1. Knead a soft dough for the parathas using water as needed. Cover the dough and leave it aside for 15 minutes.

2. For the stuffing, add all the ingredients in a bowl and mix well using your fingers.

3. Once the dough has rested, make 6 equal sized balls out of it.

4. Roll a dough ball into 4" inch diameter. Use dry flour as needed. Add about 2-3 heaped spoonful of the paneer filling. Bring the edges of the rolled dough in the center and seal it.

5. Roll it again into 6 to 7-inch diameter and cook it on both sides till light golden on a hot tawa using oil/ghee.

6. Repeat it with the rest of the dough balls.

7. Serve warm with curd, ketchup or green chutney. Enjoy!

This is my entry for BM#89 Day 3 under the theme 'Stuffed Dishes'. For Day 1, I had posted Stuffed Cauliflower Paratha and for Day 2 I had posted Rajasthani Mirchi Vada.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#89

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