Indian
Indian - Regional Mains
Paneer Paratha
Chef's Menu Description
Hand-stretched artisan flatbread baked against the searing clay walls of the tandoor, brushed with golden butter and fresh herbs.
Ingredients
- • 300g paneer, finely grated
- • 2 cups whole wheat flour (atta)
- • 1 green chili, finely chopped
- • 1 tsp Kashmiri chili powder
- • 1/2 tsp garam masala
- • 2 tbsp chopped coriander leaves
- • 1/2 tsp salt
- • 3 tbsp ghee, for roasting
Preparation Steps
1
Phase 1
Knead the flour with water into a soft dough; rest 20 minutes under a damp cloth.
2
Phase 2
Mix the grated paneer, green chili, chili powder, garam masala, coriander leaves, and salt.
3
Phase 3
Divide the dough into balls; enclose a portion of filling in each and seal the edges.
4
Phase 4
Flatten gently and roll into 15cm parathas without letting the filling escape.
5
Phase 5
Cook on a hot tawa with ghee until golden-brown spots appear on both sides.
6
Phase 6
Serve hot with yogurt or mango pickle.