Indian cuisine · Breakfast & Eggs

Paneer Paratha

Punjabi flatbread filled with spiced, crumbled paneer and pan-fried crisp in ghee.

Ingredients · for 4 servings

• 400 g whole wheat flour (atta)
• 300 g paneer
• 1 small onion
• 2 green chilies
• 1 piece ginger (3 cm)
• 1 tsp garam masala
• 1/2 tsp chili powder
• 1/2 bunch cilantro
• 4 tbsp ghee
• salt

Instructions

1. Knead the flour with 1 tsp salt and about 250 ml lukewarm water into a soft dough, rub with 1 tsp ghee and let rest covered for 30 min.
2. Grate the paneer finely, dice the onion very finely, and finely chop the chilies, ginger and cilantro.
3. Mix everything with garam masala, chili powder and 1 tsp salt — the filling must not contain coarse pieces, or the dough will tear when rolling.
4. Divide the dough into eight balls, roll each out to 10 cm, place 2 heaped tbsp of filling in the center, pull up the edges, seal and flatten.
5. Carefully roll the balls out to 18 cm diameter and bake in a dry pan over medium heat for 2–3 min. per side, brushing with ghee, until both sides are golden-brown speckled.
6. Halve the parathas while hot and serve with yogurt and pickled lemon.