Paneer Paratha

By Andy Cooks · 45 min

Ingredients

Instructions

1. Put the flour and salt in a bowl. Gradually add the water until the dough forms a shaggy mass.
2. Turn the dough onto a floured surface and knead for 5 to 10 minutes until smooth, soft and pliable. Return it to the bowl, cover with a tea towel and rest for 30 minutes.
3. Blend all the green chutney ingredients until smooth, adding ½ tablespoon water if needed.
4. Mix the grated paneer, green chilli, mango powder and garam masala well, and season with salt.
5. After resting, divide the dough into 6 equal pieces and roll each into a tight ball.
6. Roll each ball into a flat disc on a lightly oiled surface.
7. Place a portion of the paneer mixture equal to or slightly more than the dough ball in the centre. Bring the dough edges around the filling and seal tightly.
8. Turn the ball seam-side down and roll it out to about the size of a small plate, taking care not to tear the dough or let the filling escape.
9. Heat a tawa or frying pan over medium-high heat, add a teaspoon of ghee and cook each paratha 1 to 2 minutes per side until golden brown.
10. Serve warm, cut into wedges, with the green chutney and yoghurt.

Summarized from Andy Cooks's video. Watch it for the details.

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