How to make 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.
Main Ingredients : Paneer (cottage cheese) (पनीर), Whole wheat flour (atta) (आटा)
Cuisine : Indian
Course : Breads
For more recipes related to Paneer Parantha - SK Khazana checkout Paneer Beetroot Parantha, Paneer Missi Roti. You can also find more Breads recipes like Sundried Tomato And Spinach Naan Chicken Stuffed Parantha Stuffed Garlic Bread - SK Khazana Jain Pav
Paneer Parantha - SK Khazana Recipe Card
English: Cottage Cheese A favourite with the vegetarians, paneer made from milk is quite common, especially paneer recipes are quite popular in the Indian subcontinent. You can make it fresh, chhena – an another version or just use the ones that are readily available in the market to prepare everything from simple snacks, curries, sabzis, mithais, desserts and the likes. An ingredient that can be relished in the raw form too – try serving it as a starter just sprinkled with a little chaat masala, black salt and chilli powder!
Prep Time : 31-40 minutes
Cook time : 21-25 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Paneer Parantha - SK Khazana Recipe
Paneer (cottage cheese) grated 200 grams
Whole wheat flour (atta) 1 1/2 cups
Salt to taste
Oil 1 tablespoon
Processed cheese grated 1/4 cup
Onion finely chopped 1 small
Green chillies chopped 1-2
Chaat masala 1/4 teaspoon
Red chilli powder 1/4 teaspoon
Garam masala powder 1/4 teaspoon
Carom seeds (ajwain) toasted, a pinch of
Fresh coriander leaves 1 tablespoon
Ghee for applying
Cucumber slices to serve
Tomato ketchup to serve
Yogurt to serve
Method
Step 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.
Step 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.
Step 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.
Step 4
Heat a non-stick tawa.
Step 5
Roll our each stuffed dough into a parantha.
Step 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.
Step 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.
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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.
