Paneer (Cottage Cheese) is the most common type of cheese available, popular in India and a rich source of protein. Generally paneer parantha is prepared by putting a stuffing of paneer & spices inside a dough, sometimes stuffing is placed in between two rolled out doughs, pressed together, again rolled out and cooked in oil. Here is the recipe for Paneer Parantha, prepared in a slighty different way...
- Paneer, grated: 1-1/2 cup
- Wheat Flour (Atta): 2 cups
- White Flour (Maida): 1 cup
- Roasted Cumin (Jeera) seed powder: 2-3 tsp (to taste)
- Red chilli powder: 1 tsp
- Salt to taste
- White oil, frying
- Sieve Atta & Maida together, add salt and mix well. Take a little amount of the mixed flours, add the grated paneer and combine well. Add a little white oil.
- Knead slowly, gradually add the rest of the flour to form a smooth dough (Add water if required, but do not add too much water, it may appear sticky at first, coat your hand in flour so that it's easy to knead). Make 10-12 equal balls.
- Take a ball, carefully roll out to form a circle (Apply flour to your hand to prevent sticking).
- Heat a non-stick frying pan, place the rolled dough and toast on both sides. Apply a little oil around the edges and turn on the other sise.
- Flip again and cook on both sides till golden brown. Serve hot with raita / chutney.