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Paneer Ka Paratha Recipe | Homemade Paneer | Stuffed Paratha Recipe | Thecha | Chef Sanjyot Keer
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Paneer ka paratha full written recipe
Prep time: 10-15 minutes
Cooking time: 30-40 (includes making of homemade paneer)
Serves: 6-7 parathas medium size
For homemade paneer
Ingredients: 2 litre of milk will yield approximately 500 gm of paneer
• Milk 2 litre
• Vinegar 2 tbsp + Water 100 ml
Method:
• Set a heavy bottom kadhai on medium low heat, add the milk and bring it to a light boil while keep stirring.
• Once the milk comes to a boil lower the flame and in a separate small bowl mix water and vinegar together, gradually add the vinegar solution to the boiling milk, the milk will start to curdle, if it doesn’t add some more vinegar solution, once curdled switch off the flame.
• Place a muslin cloth and a sieve & strain the curled milk/paneer. Immediately rinse the milk solids/paneer with fresh water to remove the sourness of the vinegar. Lift the muslin cloth and try to squeeze out the excess moisture. Reserve the whey (separated water while curdling the milk) as it is rich in proteins and can used in dough and gravies.
• We are using the paneer for making the paratha so we don’t need to shape them as a block, but you could choose to shape if using for other purpose, by just tie it and keep a heavy object over it so it takes a shape.
• Keep the paneer granules aside to be used in making the filling.
For thecha (coriander chilli garlic paste):
Ingredients:
• Fresh coriander half cup packed
• Garlic 12-15 cloves
• Green chillies 8-10 nos.
• Salt a large pinch
Method:
• Simply add all the ingredients in a mortar pestle and grind to a coarse paste, keep aside to be used in making filling and also serving as a condiment along with the paratha. You can also use mixer grinder to grind.
For paneer filling:
Ingredients:
• Homemade paneer 500 gm
• Thecha 1 tbsp
• Ginger 1 inch (chopped)
• Fresh mint leaves 2 tbsp (chopped)
• Fresh coriander leaves 2 tbsp (chopped)
• Powdered spices:
1. Red chilli powder 1 tsp
2. Coriander powder 1 tbsp
3. Jeera powder 1 tsp
4. Anardana powder 1 tbsp
5. Aamchur powder 1 tsp
6. A pinch of black salt
7. Kasuri methi 1 tsp
8. Ajwain 1 tsp
• Salt to taste
• Onions 1 medium size (chopped)
Methods:
• Add all the ingredients in a mixing bowl and mix well, except the onions, as, if you're making this and storing, then prefer to add just before while making the paratha, as adding it earlier and storing may leave a bad smell of onion in the entire filling mixture.
• crumble the paneer while mixing, Keep aside.
For making paratha
Ingredients:
• Wheat flour 2 cups
• Salt ½ tsp
• Water as required
• Oil 1 tsp
• Dry wheat flour for dusting
• Paneer filling
• Ghee/oil/butter for cooking on tawa
Methods:
• In a bowl, add wheat flour and salt to taste, add water as required to make semi soft dough, make sure the dough is neither too soft nor too loose. Add oil and knead until the dough is smooth. Cover it with a damp cloth and rest it for 30 minutes.
• After resting, knead the dough once again, and divide the dough in equal size dough balls.
• Coat the dough balls with dry flour and flatten it with hands, use your thumb and finger to make a cup shape keeping the centre a bit thick, add sufficient amount of paneer filling and press the mixture downwards gently with thumb, bring the ends together and seal them. Remove excess dough if any.
• Now, flatten the paneer mixture filled ball gently, sprinkle some dry flour and gently flatten with hands, further roll it with a rolling pin in left upwards and right downwards movement or counter clockwise direction, do not press it hard while rolling, or the filling may come out.
• You can also choose to make paratha by making two roti and applying the paneer mixture in between just like sandwich, press the edges to seal and roll it flat without applying too much pressure.
• Set a hot tawa on medium heat, put the uncooked paratha over the hot tawa and cook it briefly from one side until light golden brown, flip and cook again briefly, now apply ghee or oil or butter and cook on both the sides until it starts to fluff and the paratha turns nice golden brown in colour.
• Cook all the parathas in the same way and make as many as you wish to, you're hot, tasty, paneer paratha is ready, serve it with some freshly grounded thecha that saved earlier & some butter or any dip of your choice.
#YFL #SanjyotKeer #PaneerParatha
(Best for independent creators)
Follow us on all platforms:
Follow my personal handles here: (Chef Sanjyot Keer)
Prep time: 10-15 minutes
Cooking time: 30-40 (includes making of homemade paneer)
Serves: 6-7 parathas medium size
For homemade paneer
Ingredients: 2 litre of milk will yield approximately 500 gm of paneer
• Milk 2 litre
• Vinegar 2 tbsp + Water 100 ml
Method:
• Set a heavy bottom kadhai on medium low heat, add the milk and bring it to a light boil while keep stirring.
• Once the milk comes to a boil lower the flame and in a separate small bowl mix water and vinegar together, gradually add the vinegar solution to the boiling milk, the milk will start to curdle, if it doesn’t add some more vinegar solution, once curdled switch off the flame.
• Place a muslin cloth and a sieve & strain the curled milk/paneer. Immediately rinse the milk solids/paneer with fresh water to remove the sourness of the vinegar. Lift the muslin cloth and try to squeeze out the excess moisture. Reserve the whey (separated water while curdling the milk) as it is rich in proteins and can used in dough and gravies.
• We are using the paneer for making the paratha so we don’t need to shape them as a block, but you could choose to shape if using for other purpose, by just tie it and keep a heavy object over it so it takes a shape.
• Keep the paneer granules aside to be used in making the filling.
For thecha (coriander chilli garlic paste):
Ingredients:
• Fresh coriander half cup packed
• Garlic 12-15 cloves
• Green chillies 8-10 nos.
• Salt a large pinch
Method:
• Simply add all the ingredients in a mortar pestle and grind to a coarse paste, keep aside to be used in making filling and also serving as a condiment along with the paratha. You can also use mixer grinder to grind.
For paneer filling:
Ingredients:
• Homemade paneer 500 gm
• Thecha 1 tbsp
• Ginger 1 inch (chopped)
• Fresh mint leaves 2 tbsp (chopped)
• Fresh coriander leaves 2 tbsp (chopped)
• Powdered spices:
1. Red chilli powder 1 tsp
2. Coriander powder 1 tbsp
3. Jeera powder 1 tsp
4. Anardana powder 1 tbsp
5. Aamchur powder 1 tsp
6. A pinch of black salt
7. Kasuri methi 1 tsp
8. Ajwain 1 tsp
• Salt to taste
• Onions 1 medium size (chopped)
Methods:
• Add all the ingredients in a mixing bowl and mix well, except the onions, as, if you're making this and storing, then prefer to add just before while making the paratha, as adding it earlier and storing may leave a bad smell of onion in the entire filling mixture.
• crumble the paneer while mixing, Keep aside.
For making paratha
Ingredients:
• Wheat flour 2 cups
• Salt ½ tsp
• Water as required
• Oil 1 tsp
• Dry wheat flour for dusting
• Paneer filling
• Ghee/oil/butter for cooking on tawa
Methods:
• In a bowl, add wheat flour and salt to taste, add water as required to make semi soft dough, make sure the dough is neither too soft nor too loose. Add oil and knead until the dough is smooth. Cover it with a damp cloth and rest it for 30 minutes.
• After resting, knead the dough once again, and divide the dough in equal size dough balls.
• Coat the dough balls with dry flour and flatten it with hands, use your thumb and finger to make a cup shape keeping the centre a bit thick, add sufficient amount of paneer filling and press the mixture downwards gently with thumb, bring the ends together and seal them. Remove excess dough if any.
• Now, flatten the paneer mixture filled ball gently, sprinkle some dry flour and gently flatten with hands, further roll it with a rolling pin in left upwards and right downwards movement or counter clockwise direction, do not press it hard while rolling, or the filling may come out.
• You can also choose to make paratha by making two roti and applying the paneer mixture in between just like sandwich, press the edges to seal and roll it flat without applying too much pressure.
• Set a hot tawa on medium heat, put the uncooked paratha over the hot tawa and cook it briefly from one side until light golden brown, flip and cook again briefly, now apply ghee or oil or butter and cook on both the sides until it starts to fluff and the paratha turns nice golden brown in colour.
• Cook all the parathas in the same way and make as many as you wish to, you're hot, tasty, paneer paratha is ready, serve it with some freshly grounded thecha that saved earlier & some butter or any dip of your choice.
#YFL #SanjyotKeer #PaneerParatha
(Best for independent creators)
Follow us on all platforms:
Follow my personal handles here: (Chef Sanjyot Keer)
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