Paneer Paratha | Cottage Cheese Paratha | Paratha Recipe

Paneer Paratha, a delicious stuffed paratha made from Indian Cottage Cheese. Unlike other stuffed paratha(aloo paratha , gobi paratha or mix veg ), this doesn't require any cooking to make the stuffing, so it consumes very less time to prepare this delicious paratha. 
Those who are reading my blog regularly might wonder why there is hardly any paneer recipe here, the reason is simple, i was not eating paneer while growing up, so like many other international cuisine, this is also so new to me and initially i didn't like the bland taste of paneer., so very rarely i cook them at home. But nowadays, after experimenting various dishes with paneer, i'm quite confident on how to season  the paneer well to avoid the bland taste. And this paneer paratha is one of my favorite paneer dishes that i had tried on my own. Like i said before, there is no cooking involved in making this paneer stuffing. If you have the dough ready, within few mins you can make this delicious paneer paratha. I strongly recommend to serve them as hot, it tastes best when it's hot.Now let's check out the procedure for this delicious paratha.

Paneer Paratha

Preparation Time : 30 mins | Cooking Time : 15 mins | Makes : 4 or 5  
Recipe Category: Paratha | Recipe Cuisine: Indian

Ingredients
For dough
Wheat flour - 1 cup*
Oil - 1 tsp
Salt - to taste
Water - as needed
For Filling
Paneer - 1 & 1/2 cup (grated)
Cumin seed - 1 tsp
Green chili - 1 (finely chopped)
Coriander leaves - 1 tbsp (chopped)
Salt - as needed
*Here i have used more than a cup of flour, since i need the extra dough for plain paratha, but the stuffing quantity here would be enough for 1 cup of flour. 

Procedure

For the dough
Take the flour, salt and oil in a bowl, mix it well and then add the water and make a soft pliable dough. Cover with lid and let it aside for 30 mins.For Filling,
Now take all the ingredients for the filling in a plate and mix it well together with your hands and make 4 equal size balls.Divide the dough into 4 equal balls. Take a ball of dough and roll into thick disc with the sides thinner than the center, place the filling in the center.Gently gather the dough around the filling and seal it. Press the dough into thick disc with your hand.Then roll into paratha with rolling pin. Do the same for the remaining dough and filling.Heat the tava and place the rolled paratha on it.Cook on both sides until the brown spot appears on the top. Remove it on the place and gently apply butter on it.Serve hot with your favorite curry, pickle and curd.

Notes:

• Paneer paratha taste best when it's hot.
• Instead of cumin seed , you can use ajwain seed for flavoring too.
• Instead of green chili, if you thought of using red chili powder, then heat a tsp of oil, switch off the flame and then add the red chili powder in the hot oil, let it sit for 2 mins, then use it in paneer. This helps to avoid the raw smell of chili powder in the paratha.
• If the paneer is too dry and it can't hold the shape, then add the tsp of curd into filling.