Paneer Paratha Recipe - Makes 6

Paneer Paratha Recipe


180g (1 1/2 cups or 6 oz) wholewheat flour
1/2 teaspoon (2.5ml) salt
1 teaspoon (5ml) ajwain seeds
1 tablespoon (15ml) vegetable oil
1 cup (250ml or 9 fl oz) cold water
180g (2 cups or 6 oz) grated paneer
1 teaspoon (5ml) ground coriander
1 teaspoon (5ml) ground cumin
1 teaspoon (5ml) amchoor (dry mango powder)
3 fresh green chillies, finely chopped
2.5cm (1 inch) cube of fresh ginger root, peeled and grated
2 tablespoons (30ml) finely chopped fresh coriander (cilantro) leaves
1/2 teaspoon (2.5ml) salt
Flour for dusting
Oil for cooking


Put the flour, first 1/2 teaspoon of salt, ajwain seeds, vegetable oil and water into a large mixing bowl and mix well – keep mixing and kneading until you have a smooth dough
Knead the dough for another 2 minutes and then leave to rest for 15 minutes
Put the grated paneer into a large mixing bowl
Sprinkle in the ground coriander, ground cumin, amchoor, fresh green chillies, grated ginger, fresh coriander (cilantro) and second 1/2 teaspoon of salt and mix well
Split the dough into 6 equal pieces and roll each piece into a smooth ball
Take the first ball of dough and roll it into a 15cm (6 inches) round, using the dusting flour to stop the dough from sticking
Scoop 3 tablespoons (45ml) of the paneer mixture that you made onto the dough round
Fold the dough around the paneer mixture, making sure to seal all of the edges
Roll the stuffed dough into a 25cm (10 inches) round
Repeat the above process for all of the dough balls
Heat a heavy-bottomed frying pan over a medium heat
Once hot, add the first round and smear a teaspoon of vegetable oil over the paratha
Turn the paratha over and smear the new top side with vegetable oil
Then keep turning over the paratha as it cooks, pressing down with a spatula as the paratha bubbles
The paratha is ready when it is covered with brown blisters so remove it from the frying pan and put it on a plate, dabbing with kitchen paper to remove excess oil
Put the cooked paratha into a warming oven while you cook the remaining paratha
Serve warm as it is or with butter or chutney

Recipe submitted on 14 December 2014