Paneer Paratha
Crispy, flaky Indian flatbread stuffed with spiced paneer cheese. Made entirely in one skillet in under 30 minutes with just six ingredients.
- Total time
- 28 min
- Servings
- 2
- Calories
- 520
- Protein
- 14g
Ingredients
- 1.5 cups all-purpose flour
- 200 g paneer cheese, divided
- 1 medium onion, divided
- 1 whole green chili, divided
- 1 pinch salt and pepper to taste
- 4 tablespoons ghee or oil
Instructions
- 1
Pour 1.5 cups flour into a medium bowl, then add 0.5 teaspoon salt and a pinch of black pepper.
- 2
Add 2 tablespoons ghee to the flour, then use your fingertips to rub the ghee into the flour until it resembles breadcrumbs, about 1 minute.
- 3
Slowly pour in 0.5 cup warm water while stirring with a fork until a soft dough forms, about 30 seconds.
- 4
Knead the dough with your hands for 3 minutes until smooth, then cover the bowl with a damp cloth and set aside for 10 minutes.
- 5
Crumble 200 grams paneer cheese with your fingers into a small bowl until broken into pea-sized pieces, about 1 minute.
- 6
Peel half the onion, then dice it by slicing lengthwise from root to tip into thin slices, then crosswise into 0.25-inch cubes.
- 7
Finely mince half the green chili (remove seeds first if you prefer less heat) until pieces are smaller than a grain of rice, about 30 seconds.
- 8
Mix the crumbled paneer, diced onion, minced chili, and a pinch of salt and pepper together in the bowl, then set aside.
- 9
Divide the dough into 4 equal pieces by cutting it into quarters, then shape each piece into a smooth ball by rolling it between your palms.
- 10
Flour your cutting board lightly, then place one dough ball on it and press it into a 4-inch circle with the heel of your hand.
- 11
Spread 2 tablespoons of the paneer filling onto the center of the circle, leaving a 0.5-inch border, then fold the edges up and over the filling.
- 12
Gently roll the filled ball into a 7-inch circle, using light pressure and turning it every 2–3 rolls to keep it even, about 20 seconds.
- 13
Heat 1 tablespoon ghee in a 12-inch skillet over medium-high heat until it shimmers and slides quickly when you tilt the pan, about 60 seconds.
- 14
Slide the paratha into the hot ghee, then cook for 2–3 minutes until the surface is golden brown with darker speckles, watching for a steady sizzle.
- 15
Flip the paratha using a spatula, then cook the other side for 1–2 minutes until it is also golden brown with darker spots.
- 16
Transfer the cooked paratha to a plate and repeat steps 10–15 with the remaining 3 dough balls, using 1 tablespoon ghee per paratha.
- 17
Stack the warm parathas on a plate and serve immediately with yogurt, pickle, or fresh lime wedges on the side.
Tools you’ll need
- medium mixing bowl
- fork
- damp cloth
- small mixing bowl
- cutting board
- chef's knife
- 12-inch skillet
- spatula
- measuring cups
- measuring spoons
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