Paneer paratha is the lovable Indian flatbread that combines the flavours of rich paneer or Indian cottage cheese with comforting whole wheat dough. It has become prevalent because it is ready for breakfast and lunch and tastes as good as healthy. The Paneer Paratha recipe creates a flavourful filling by mixing crumbled paneer with cumin, coriander, and green chillies. This mixture is then stuffed into whole wheat dough, rolled out, and cooked on a hot skillet until golden brown. Serve hot with yoghurt or pickle for a delightful meal. To make paneer paratha, crumbled fresh paneer is added to a mixture of spices consisting of cumin, coriander, garam masala, onion, chopped green chillies, and fresh cilantro. Then, the delicious filling is covered in dough made from soft whole wheat bread, rolled out into discs and fried till golden brown on the hot grill. The parathas are typically brushed with ghee or butter, which lends a flavour but is also irresistibly flaky. The paneer parathas can be relished hot and served with variegated side dishes. Besides, tangy yoghurt, fresh pickles, or spicy chutneys are served to create a pleasing meal. It creates an exciting contrast between the creamy spiced filling and the crispy exterior, appealing to the senses. The recipe of Paneer paratha is easy and delicious. Whether taken back home to be relished in comfort or at a hectic street food stall, the dish can easily be altered to suit everyone's taste and is not limited by the desires of any individual, as spices may be tasted and added by ingredients.

• 200 gms paneer
• 1 pinch salt
• 1/4 tsp garam masala
• 1/4 tsp cumin powder
• Red chilli powder
• Green chilli
• 1/2 tsp ginger
• 200 gms atta
• Ghee

• Start by combining a large mixing bowl with 200 gms of whole wheat flour or atta with a pinch of salt. Mix the flour and salt very well with either your hands or a whisk so that they settle evenly in the bowl.
• Add water a little and little. Add enough water. What is the tricky part of dough-making? One needs to add water gradually. First, add about 50-60 ml and then mix this water with your fingers or spatula, then slowly start adding in droplets of the rest of the water to create soft and pliable dough.
• Once the dough starts coming together, move it to a clean, flat surface. Knead the dough with the heel of your palm for 5-7 minutes. Such kneading is essential as this helps develop gluten, which endows paratha with the right texture.
• Roll out the dough in a ball form and put it under a wet cloth or plastic wrap. Resting time: 15-20 minutes. This resting time would relax the gluten, so parathas are much easier to roll later.
• Meanwhile, crumble 200 gms of paneer in a bowl when the dough rests. Crumbling it with fingers or a fork will make it into small pieces. Paneer must be fresh for a nice flavour.
• Add the chopped green chilli, grated ginger, red chilli powder, garam masala, cumin powder, amchur, and salt to taste the crumbled paneer. Mix everything well through your fingers or a spoon so all the spices are well mixed with the paneer.
• Taste the stuffing and add spices to your choice. Use more chilli powder or some green chillies if you want it hot. For a milky version, use less spiceful.
• Once you get the perfect taste, cut that dough into 6 equal pieces. Then you roll each piece into a ball between your palms to be smooth and uniform.
• Take one dough ball and gently press it with your fingers. Dust it with whole wheat flour so that it does not stick. Dip a rolling pin and then roll it into a small circle of about 4-5 inches in diameter, with edges thinner than the centre.
• Stuff the centre of the dough circle rolled out with a good amount of paneer stuffing, about 1-2 Tbsp. Do not overstuff so it doesn't spill out while cooking.
• Fold the edges of the dough circle to cover the stuffing and pinch them together so no hole or gap is left open. Flatten the stuffed ball lightly by applying pressure using the palms of your hands to give a smooth disk shape.
• Keep a tawa or flat griddle on medium flame and heat it up. You can check if it is hot enough by sprinkling a few drops of water on the pan; they sizzle and evaporate very fast.
• Now place the rolled paratha on a hot tawa and cook until you find golden brown spots on the other end. That is about a minute or two.
• Fry until both sides of the cresh become golden brown and crispy for 1-2 minutes. Use the spatula to press lightly on the edges down so that it becomes crispy and cooks well on both sides.
• Set the cooked paratha onto the plate and repeat the same thing with all other dough balls and filling. Keep the parathas warm under a cloth or in any container.
• Once all the parathas are cooked, stack them neatly on a serving plate.
• Paneer Parathas is served hot with a dollop of yoghurt, pickle, or your favourite side dish. Also, it tastes well with a fresh salad or chutney.