How to make Paneer Parantha -

Paranthe can be stuffed with different stuffings. Paneer paranthe is one of them that is both healthy and delicious

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Full cream milk (फुल क्रीम/ मलाईदार दूध ), Fresh cream (ताज़ी क्रीम )

Cuisine : Indian

Course : Breads


Paneer Parantha

Paneer Parantha Recipe Card

Print

History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 2-2.30 hour

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Paneer Parantha Recipe

  • Full cream milk 1 litre

  • Fresh cream 1 cup

  • Vinegar 1/2 cup

  • Dough , made with 1 1/2 cups whole wheat flour

  • Processed cheese , grated 1/2 cup

  • Onion , chopped 1 small

  • Green chillies , chopped 2

  • Red chilli powder 1 teaspoon

  • Garam masala powder 1/2 teaspoon

  • Chaat masala 1 1/2 teaspoons

  • Carom seeds (ajwain) 1/2 teaspoon

  • Fresh coriander leaves , chopped 2 tablespoons

  • Salt to taste

  • Ghee for shallow frying

Method

Step 1

To make paneer heat milk in a deep non-stick pan, add cream and bring it to a boil. Add vinegar and mix well.

Step 2

Keep a large sieve over a bowl and line it with a muslin cloth. When the milk curdles, pour it in the sieve and strain the excess whey. Gather the edges of the cloth together and put it in cold water. Remove from water, keep it again in the sieve and keep a heavy weight over it. Set aside for 2 hours to let all the water drain away.

Step 3

To make the stuffing, crumble the paneer into a bowl. Add cheese, onion, green chillies, red chilli powder, garam masala, chaat masala, carom seeds, fresh coriander leaves and salt and mix well.

Step 4

Divide the dough into equal portions. Shape into balls and press between your palms, make a cavity in the centre of each ball and add spoonful of paneer stuffing, bring the edges together and seal completely.

Step 5

Roll them out into five inch diameter paranthe.

Step 6

Heat a non-stick tawa, place one parantha at a time on it and cook for ½ minute. Flip it and apply ghee on the cooked side. Turn it over again and spread a little more ghee on the other side too. Cook, turning sides, till both sides are evenly cooked and golden brown.

Step 7

Wrap the paranthe in Freshwrapp and pack it in tiffin with yogurt packed in a small container with lid.

advertisement
website of the year 2013
website of the year 2014
website of the year 2016
MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.