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Paneer Parantha - SK Khazana

Paneer paranthas are a favourite with many and are good to pack into tiffin boxes and take to school or to office This is a Sanjeev Kapoor exclusive recipe.

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Paneer Parantha - SK Khazana

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Main Ingredients Paneer (cottage cheese), Whole wheat flour (atta)
Cuisine Indian
Course Breads
Prep Time 31-40 minutes
Cook time 21-25 minutes
Serve 4
Taste Mild
Level of Cooking Moderate
Others Veg

Ingredients list for Paneer Parantha - SK Khazana

  • 200 grams Paneer (cottage cheese) grated
  • 1 1/2 cups Whole wheat flour (atta)
  • to taste Salt
  • 1 tablespoon Oil
  • 1/4 cup Processed cheese grated
  • 1 small Onion finely chopped
  • 1-2 Green chillies chopped
  • 1/4 teaspoon Chaat masala
  • 1/4 teaspoon Red chilli powder
  • 1/4 teaspoon Garam masala powder
  • Carom seeds (ajwain) toasted, a pinch of
  • 1 tablespoon Fresh coriander leaves
  • Ghee for applying
  • to serve Cucumber slices
  • to serve Tomato ketchup
  • to serve Yogurt

Method

  1. Take whole wheat flour in a large bowl, add salt, oil and sufficient water, mix well and knead to a semi-soft dough. Cover with a damp muslin cloth and set aside for 10-15 minutes.
  2. Take cottage cheese in another large bowl, add cheese, onion, green chillies, chaat masala, red chilli powder, garam masala powder, carom seeds and coriander leaves and mix well.Add salt and mix well.
  3. Divide the dough into equal portions and shape them into balls. Shape each ball into a small katori, place a little cheese mixture in the center, gather up the edges and press to seal. Shape into a ball again.
  4. Heat a non-stick tawa.
  5. Roll our each stuffed dough into a parantha.
  6. Place each parantha on the hot tawa and cook for 1-2 minutes on each side. Apply ghee on one side, flip and apply ghee on the other side and cook, turning sides till both sides are evenly golden.
  7. Pack them in a tiffin box with cucumber slices and tomato ketchup in a little bottle, Pack yogurt in a small tiffin box with a lid.