Paneer Paratha
Adapted from Greatest Ever Indian Cookbook
Paratha
2 c. whole wheat flour
1 c. white flour
1 c. milk
2 T. butter melted
½ c. water
salt
Paneer
1 c. paneer crumbled
1 t. chili powder
1 t. cumin powder
1 t. coriander
salt to taste
I started with the paratha dough. Mix flours together and put in mixer bowl. Add the milk, butter, and salt and turn on the mixer. My mixer has a bread kneeding attachment so I used that. Slowly add the water until all the dough comes away from the sides. Let sit for about 10 minutes before rolling it out.
In the meantime, mix all the ingredients for the paneer and put aside. Once dough has rested, start separating the dough into equal size balls about the size of a golf ball. One at a time, use your fingers to flatten the ball into a little circle and dip both sides of the dough in some wheat flour so it won’t stick to your roller. On a clean counter top or other rolling surface, start rolling the dough out with a rolling pin, occasionally flipping it over, until it is as thin as possible. I needed to add extra wheat flour throughout this process so it wouldn’t stick. Set the first one aside. Take a second dough ball and repeat. Once it is rolled out, take a spoon (or brush) and add a little bit of oil or butter around the edges. Put crumbled paneer in the center and spread it out being careful not to spread it too far out towards the edges. Take the first paratha that you rolled out and place it on top of the paneer. Pinch the edges together (this is important!). Use a rolling pin and roll out gently just to smooth the surface.
Place paratha on a hot skillet over low-medium heat. Cook the paratha until you notice brown spots starting to show up on the bottom. Then flip it, and do the same to the other side. Once brown spots start to develop on the bottom again, add a little bit of butter to the top of the paratha and flip again. Cook for another minute and add a little bit of butter to the top and flip again. So basically you cooked both sides without butter first, then cooked both sides with butter. Remove the paratha from the skillet and place on a plate under a cover to keep warm while the other parathas are being made. This recipe yields 10 individual parathas (5 paneer parathas).
11 comments:
Looks perfectly browned and delicious....
Those look wonderful Jaimee. It doesn't look like it's your first attempt at all. And I think the difference between a paratha and roti is that parathas are fried with oil or ghee. The rotis usually are cooked on the stove, taken off and then applied ghee to. Also, I think one can make parathas using only wholewheat flour. at least thats the way I do it.
those look wonderful, Jamie! congrats on your first paratha! :-)
And you could always just use one ball for one paratha ie when you roll it out, put a little ball of paneer in the center, then cover it with the dough from all sides and roll it out again. this way, it wont be quite so heavy, and you can eat a few more! ;)
but yours looks fantastic. i too use only wholewheat... it works fine.
lovely paneer parathas :)
Too good for a first-timer...love the just right brown hue
Difficult to believe these are first timers.
The secret to "real" parathas is a lot of ghee/ oil while shallow frying them. In The north, they're also served hot with a dollop of butter on them!
Not very healthy but absolutely out of this world, tastewise.
That said, I make them with as little fat as possible.:)
delish. you can add low-fat cottage cheese to dough instead of water while kneading it. skip the salt, 'cos it's salty already, and made rotis that have lesser fat than parathas, but are silken soft. another trick is to replace some of the water in paratha dough with mashed avocado and cut out all the added oil.
That looks great! You did a very good job making your first batch of parathas. I have never made a paratha/roti my entire life, so this gives me hope.:D
wow jamie..that looks so wonderful..can't believe that this is your first time!...
Lovely Parathas....Can't believe that its ur first time..
v. nice parathas, and dont let anyone tell you its not healthy!! if you can cut down the oil a bit - they are rather self sufficient all you need is some yoghurt to call the whole thing a meal!
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