Paneer And Cheese Parantha Recipe - Paranthas stuffed with paneer and cheese - great for breakfast

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Grated cottage cheese (paneer) , Processed cheese

Cuisine : Maharashtrian

Course : Breads

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Paneer And Cheese Parantha

The Maharashtrian hospitality is legendary. The cuisine has subtle variety and strong flavours and varies from region to region. In ancient times in the more affluent homes, feasts often started at mid-day and ended when the sun set! The presentation of food was alluring with a practice to sing sacred verses to dedicate the meal to God.
Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet. 
Everybody knows about the unbeatable taste of the Mumbai’s chaats! But there is so much more to explore and savour in the other regions of Maharashtra. 

You can also find more Breads recipes like Kulcha, Sprout Parantha, Palak Parantha, Matar Ka Parantha. Or try out these recipes from Maharashtrian like Kolambi Bharleli Vangi, Corn aur Paneer ki Karanji, Gajarachi Pachadi, Farali Missal.

Paneer And Cheese Parantha Recipe - how to make Paneer And Cheese Parantha

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Prep Time : 16-20 minutes

Cook time : 11-15 minutes

Serve :

Level Of Cooking : Medium

Ingredients

  • Grated cottage cheese (paneer) 1 cup

  • Processed cheese 1/2 cup

  • Whole wheat flour (atta) 1 cup + for dusting

  • Refined flour (maida) 1/2 cup

  • Gram flour (besan) 1/4 cup

  • Salt to taste

  • Red chilli powder 1 teaspoon

  • Garam masala powder 1/4 teaspoon

  • Tomato puree 1/2 cup

  • Oil 2 tablespoons

  • Onion chopped 1 small

  • Chaat masala 1/2 teaspoon

  • Carom seeds (ajwain) 1/4 teaspoon

Method

Step 1

Put whole wheat flour, refined flour, gram flour, salt, ½ tsp red chilli powder, garam masala powder, tomato puree, 2 tbsps oil into a food processor, gradually add sufficient water and knead into a dough.

Step 2

Mix paneer and cheese in a bowl. Add onion, salt, chaat masala, remaining red chilli powder, carom seeds and mix. Add 1 tbsp whole wheat flour and mash well.

Step 3

Heat a non stick tawa. Divide dough into equal portions and roll into balls. Spread each ball in your palm keeping the edges thinner than the centre. Place a little stuffing in the centre, gather the edges and seal. Roll into balls and rest for a few minutes.

Step 4

Dust with dry flour and roll into paranthas. Place each parantha on the hot tawa and cook, flipping sides, till evenly cooked on both sides.

Step 5

Serve hot.

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