I remember once, I had paneer paratha when my mom made in my childhood. I had paneer sitting in my fridge so I thought of trying it out.
There are two ways of rolling paneer paratha, In first method, we place the paneer stuffing ball inside the dough ball and roll it into round shaped chapati. But I noticed that the stuffing spreads unevenly. In second method, we take the dough ball, make two small chapatis and spread the stuffing evenly on one chapati and place the other chapati over it then roll it lightly making the chapati even.
I follow the second method, rolling too becomes easier.
For the Dough:
2 cups whole wheat flour(makes 6 parathas)
1/2 cup water or add as required
1/2 tsp salt
1 tbsp oil
For the Stuffing:
2 cups crumbled paneer
1 tbsp chopped coriander leaves
1 tsp coriander powder
1/2 tsp dried mango powder(amchur)
1 1/4 tsp red chilli powder
1/2 tsp turmeric powder
Salt to taste
2-3 tbsp oil/ghee for frying paratha
1. Take the wheat flour, add salt and mix. Add water little at a time and knead, now add 1 tbsp oil and knead to a smooth soft dough. Cover it and keep it aside for 30 minutes.
2. To make the stuffing, take the crumbled paneer, add all the stuffing ingredients, combine well and keep aside.
3. Knead the flour dough again to make it smooth and make equal sized balls.
4. Now take a dough ball, divide it into two. Make two small round shaped chapati. Spread the paneer stuffing evenly on one chapati and place the other chapati over it, press in the middle with your palm to remove air bubbles, dust little flour then roll it lightly without much pressure making the chapati even.
5. Heat a tawa and place the chapati on it and cook for a minute, flip it and apply oil or ghee, the lower side should be cooked then flip again apply ghee and cook it well.
6. Serve the parathas with pickle or curd.