Paneer Paratha Recipe
Today I have a recipe from Indian cuisine; paneer paratha. Paneer means cheese and paratha means baked dough layers. Paneer paratha, as you can imagine, means baked dough layers with cheese.
But if we want to explain it in a more understandable way, we can also say it's Indian style cheese gözleme. The difference from gözleme is that not parsley, but coriander, onion and spices are added to the cheese. Thanks to these additions, it has a richer flavor and a flavor that will allow you to understand that it is an Indian food when you eat it.
In the recipe, high protein flour is used so that the dough can be rolled easily without tearing it.
You can use lor cheese or ekşimik cheese for the filling of the paratha. Paneer is also curdled and drained in the same way, left for a long time in the cheesecloth, and then sliced and served.
One of the main flavorings of paratha is fresh coriander. If you want to reach the original taste, I recommend you to use it. If you can't find it or if you don't like it, you can either omit it or use parsley instead.
Again, one of the must-haves is green hot pepper. But again, if you don't like hot spice, you can skip it.
Paratha is cooked with butter. But if you are trying to eat low-fat or stay away from butter, you can cook in a pan without oil or with olive oil.
Garam masala is an Indian spice blend. It is also one of the indispensable ingredients. But if you can't find it, you can skip it.
Of course, it's also important to remember that if you skip all of them at the same time, the result will be cheese gözleme.
Enjoy the recipe...
Paneer Paratha Recipe with Video
Ingredients
- 2-2.5 cups of high protein flour,
- 3/4 cup of water,
- 1 teaspoon of salt,
- 1 teaspoon of olive oil,
- Butter for cooking.
For filling;
- 1 cup of lor or ekşimik cheese,
- 1/4 onion,
- 1/2 teaspoon of garam masala
- 1/2 teaspoon of cumin,
- 2 tablespoons of chopped fresh coriander,
- 1 tablespoon finely chopped hot green pepper,
- Salt to taste.
Preparation
- For the dough, mix water, olive oil and salt in a bowl,
- Add the flour gradually and knead until you get a hard dough,
- Cover and rest it for 10 mins,
- Mix all the ingredients in a bowl for the filling,
- Knead the dough again, divide it into eight balls and cover them,
- Take one of the balls and roll it with a rolling pin to the width of a dessert plate on the floured counter,
- Take another ball and roll it in the same size,
- Spread a quarter of the filling on one of the dough you have rolled, leaving a gap at the edges,
- Place the other piece on it and put it together by pressing firmly on the edges,
- Roll it in the width of a serving plate without pressing too much with the rolling pin,
- Roll and combine the other dough balls in the same way,
- Heat a 30 cm non-stick pan on the stove,
- Cook the prepared parathas one by one in the frying pan with butter, adding butter as you turn them, until they turn golden brown on both sides.
Enjoy your meal...