Indian Stuffed Paneer Paratha Recipe

Whole wheat flour: The base for the dough, providing a hearty and nutritious foundation.

Salt: Enhances the flavor of both the dough and the stuffing.

Oil: Helps in making the dough soft and pliable.

Water: Used to knead the dough to the right consistency.

Paneer: Grated and used as the main stuffing ingredient, offering a rich and creamy texture.

Cumin powder: Adds a warm, earthy flavor to the stuffing.

Coriander powder: Provides a slight citrusy note to the paneer mixture.

Chili powder: Adds a bit of heat to the stuffing.

Garam masala: A blend of spices that gives the stuffing a complex and aromatic flavor.

Cilantro: Freshly chopped, it adds a burst of freshness and color to the stuffing.

When rolling out the stuffed dough, use a light touch and even pressure to prevent the paneer mixture from breaking through. Dust the surface and the rolling pin lightly with flour to avoid sticking. If the dough is too tight, let it rest for a few more minutes to relax the gluten, making it easier to roll out.

• whole wheat flour - Substitute with all-purpose flour: All-purpose flour can be used if you don't have whole wheat flour, but it will result in a slightly different texture and nutritional profile.

• salt - Substitute with sea salt: Sea salt can be used as a direct substitute for regular salt, offering a slightly different mineral content and flavor.

• oil - Substitute with ghee: Ghee can add a richer flavor and is commonly used in Indian cooking, making it a good substitute for oil.

• water - Substitute with milk: Using milk instead of water can make the dough softer and add a slight richness to the paratha.

• grated paneer - Substitute with ricotta cheese: Ricotta cheese can be used as a substitute for paneer, although it has a creamier texture and slightly different flavor.

• cumin powder - Substitute with caraway seeds: Caraway seeds can provide a similar earthy flavor, though they are slightly more pungent.

• coriander powder - Substitute with ground cumin: Ground cumin can be used if coriander powder is unavailable, though it will give a different but complementary flavor.

• chili powder - Substitute with paprika: Paprika can be used as a milder substitute for chili powder, adding color and a slight sweetness.

• garam masala - Substitute with curry powder: Curry powder can be used as a substitute for garam masala, though it has a different spice blend and flavor profile.

• chopped cilantro - Substitute with parsley: Parsley can be used as a substitute for cilantro, though it lacks the distinctive flavor of cilantro.

• Allow the parathas to cool completely before storing. This prevents condensation and keeps them from becoming soggy.
• Place a sheet of parchment paper between each paratha to prevent them from sticking together.
• Store the parathas in an airtight container or a resealable plastic bag. This helps maintain their freshness and prevents them from drying out.
• For short-term storage, keep the parathas in the refrigerator. They will stay fresh for up to 3 days.
• For longer storage, freeze the parathas. Lay them flat in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to a resealable plastic bag or airtight container.
• When ready to eat, reheat the refrigerated parathas on a hot griddle or in a microwave until warmed through.
• For frozen parathas, thaw them in the refrigerator overnight or at room temperature for a few hours before reheating.
• To reheat frozen parathas directly, place them on a hot griddle over medium heat, flipping occasionally until they are heated through and crispy.
• Serve the reheated parathas with yogurt, pickle, or your favorite chutney.

• Stovetop Method:

  1. Heat a non-stick skillet or griddle over medium heat.
  2. Place the leftover paratha on the skillet.
  3. Cook for 1-2 minutes on each side, pressing gently with a spatula to ensure even heating.
  4. Add a few drops of oil or ghee if desired for extra crispiness.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Wrap the paratha in aluminum foil to prevent it from drying out.
  3. Place the wrapped paratha on a baking sheet.
  4. Heat for 10-15 minutes or until warmed through.

• Microwave Method:

  1. Place the paratha on a microwave-safe plate.
  2. Cover with a damp paper towel to retain moisture.
  3. Microwave on medium power for 30-60 seconds.
  4. Check and heat in additional 10-second intervals if needed.

• Air Fryer Method:

  1. Preheat the air fryer to 350°F (175°C).
  2. Place the paratha in the air fryer basket.
  3. Heat for 3-5 minutes, checking halfway through to ensure it doesn't overcook.

• Toaster Oven Method:

  1. Preheat the toaster oven to 350°F (175°C).
  2. Place the paratha directly on the rack or on a baking tray.
  3. Heat for 5-7 minutes or until warmed through and slightly crispy.

• Mixing bowl: For combining the whole wheat flour, salt, oil, and water to make the dough.

• Kneading surface: A clean countertop or board to knead the dough until it is soft and pliable.

• Grater: To grate the paneer finely for the stuffing mixture.

• Measuring spoons: To accurately measure the spices like cumin powder, coriander powder, chili powder, and garam masala.

• Rolling pin: To roll out the dough into small circles and then again after stuffing.

• Griddle: Also known as a tawa, used to cook the parathas until they are golden brown on both sides.

• Spatula: To flip the parathas on the griddle and ensure even cooking.

• Knife: To chop the cilantro finely for the stuffing mixture.

• Small bowl: To mix the grated paneer with the spices and cilantro.

• Oil brush: To apply a little oil on the parathas while cooking, if needed.

Prepare the filling in advance: Mix the paneer stuffing the night before and store it in the fridge.

Use a food processor: Quickly grate paneer and chop cilantro using a food processor.

Pre-make dough: Knead the dough ahead of time and let it rest in the fridge.

Batch cooking: Roll and stuff multiple parathas at once, then cook them together.

Use non-stick griddle: A non-stick griddle reduces the need for oil and speeds up cooking.