Paneer Paratha

🔥 Prep

• Grate the 150 g paneer into a bowl.
• Finely chop the 0.5 pc onion.
• Chop 2 tbsp coriander leaves.
• Measure out 0.5 tsp chili powder, 0.25 tsp garam masala, and 1 tsp salt.
• In a mixing bowl, combine the grated paneer, chopped onion, chopped coriander, chili powder, garam masala, and salt; mix well to form the filling.
• In a separate bowl, take 300 g wheat flour, add a pinch of salt (optional), and gradually add 150 ml water while kneading to form a soft, pliable dough; knead for about 5 minutes until smooth.
• Cover the dough with a damp cloth and let it rest for 10 minutes.
• Divide the dough into 6 equal portions (≈50 g each) and shape into balls.
• Keep 3 tbsp ghee ready for cooking.

🔥 Cook

• 1. Take a dough ball, flatten it between palms, then roll into a small disc (~4‑inch diameter) using a rolling pin on a lightly floured surface.
• 2. Place 1‑2 tablespoons of the paneer filling in the center of the disc.
• 3. Bring the edges together, pinch to seal, and gently flatten the stuffed ball.
• 4. Dust lightly with flour and roll out again into a paratha of about 6‑7 inch diameter, ensuring the filling stays inside.
• 5. Heat a tawa or skillet over medium heat and lightly grease with ½ tbsp ghee.
• 6. Place the rolled paratha on the hot tawa and cook for ≈45 seconds until small bubbles appear on the surface.
• 7. Flip the paratha, spread ½ tbsp ghee on the cooked side, and cook for another ≈45 seconds.
• 8. Flip again, spread the remaining ½ tbsp ghee on the second side, and press gently with a spatula; cook for ≈30‑40 seconds until both sides are golden brown with crisp spots.
• 9. Repeat steps 1‑8 for the remaining dough balls.

🔥 Serve

• Serve the paneer parathas hot, brushed with a little extra ghee if desired.
• Accompany with plain yogurt or raita for a cooling contrast.
• Pair with Indian pickle (achar) or a squeeze of fresh lemon juice for added tang.
• Optional side: a simple salad of sliced cucumber, onion, and tomato sprinkled with chaat masala.