Paneer Paratha Recipe

Instructions

1. Remove the flour from the sieve and place it in a container. In the flour, combine half a teaspoon of salt and two teaspoons of oil. Using lukewarm water, knead a soft dough.
2. Prepare the paneer by grating it. Green chili, ginger, green coriander, coriander powder, red chili powder, and salt should be combined. This paneer pithi is ready to fill parathas with.
3. Maintain the heat on the tawa. Break off a small amount of dough and roll it into round balls (equal to one lemon). Roll the dough into a round 3 inch diameter in dry flour (prothan). Remove 2 teaspoons paneer from the pith and spread it on the rolled paratha. Close the paneer pith by lifting the parantha from all sides. Making chakloi is the process of forming a paneer-filled ball with the help of one's palm and fingers. With the help of a roll, roll out the chakloi into a 6-7 inch diameter. Place the hot tawa with the rolled parathas on it. Apply ghee to both sides and roast until golden brown. Place the parantha on a plate lined with kitchen napkin paper after removing it from the pan. Make all of the parathas in the same manner.
4. Serve with hot paneer parathas, aloo matar ki sabzi, raita, chutney, and your favorite vegetables.