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Paneer Paratha (पनीर पराठा)

About Paneer Paratha (पनीर पराठा)

Paneer Paratha is a popular flatbread, often enjoyed as a breakfast or light meal in Nepal. It's made with whole wheat dough stuffed with a savory mixture of paneer (Indian cheese), spices, and herbs. While not a strictly traditional Nepali dish, it has gained significant popularity in Nepal, especially in areas with a large Indo-Nepali population, owing to the culinary influences from India. It offers a satisfying, vegetarian-friendly option.

Picture of Paneer Paratha

History

The history of Paneer Paratha in Nepal is closely tied to the cultural and culinary exchange between Nepal and India. Parathas, in general, are a staple in the Indian subcontinent, and the concept of stuffing them with various fillings, including paneer, is well-established in Indian cuisine. As Nepali cuisine has evolved over time, it has embraced elements from its neighboring countries, and paneer paratha is a prime example of such integration. The availability of paneer in Nepal, and people's fondness of it, made paneer paratha a popular choice. It has become so well integrated into Nepali food culture that many Nepali restaurants and households offer it as a regular dish.

Fact 1

Paneer Paratha is a vegetarian dish.

How to prepare?

whole wheat flour - 2 cupspaneer - 200 grams, gratedonion - 1 medium, finely choppedgreen chilies - 1-2, finely choppedginger - 1 teaspoon, gratedgarlic - 1 teaspoon, grated (optional)coriander leaves - 2 tablespoons, choppedcumin powder - 1 teaspooncoriander powder - 1 teaspoonturmeric powder - 1/2 teaspoonred chili powder - 1/2 teaspoon (or to taste)salt - to tasteoil or ghee - as needed for cookingwater - as needed, for dough

Learn step by step to prepare Paneer Paratha

  • 1
    In a large bowl, mix the whole wheat flour with a pinch of salt. Gradually add water and knead it into a soft, smooth dough. Cover and let it rest for at least 15 minutes.
  • 2
    While the dough rests, prepare the paneer filling. In a separate bowl, combine the grated paneer, chopped onions, green chilies, grated ginger, garlic (if using), chopped coriander leaves, cumin powder, coriander powder, turmeric powder, red chili powder, and salt. Mix well until all the ingredients are combined.
  • 3
    Divide the dough into equal-sized portions and roll each portion into a small ball.
  • 4
    Take a dough ball and flatten it slightly. Using your fingers, make a small indentation in the center of the flattened dough. Put a spoonful of the paneer filling into the indentation.
  • 5
    Bring the edges of the dough together to cover the filling and seal the edges securely. Gently flatten it again into a ball.
  • 6
    Lightly dust the dough ball with some flour and using a rolling pin, gently roll it into a paratha of about 4-5 inches in diameter. Be careful not to roll too hard to avoid the filling from leaking out.
  • 7
    Heat a tawa or flat griddle over medium heat. Place the rolled paratha on the hot tawa and cook for 2-3 minutes on each side, or until it starts to brown.
  • 8
    Apply some oil or ghee to the paratha and cook it for another minute or two on each side until it becomes golden brown and crisp.
  • 9
    Remove from the tawa and serve hot with yogurt, pickles, or chutney.
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