The most loved of all parathas in my family is Paneer Paratha, an Indian flatbread stuffed with Farmer’s Cheese. Its taken me a good 2 years to perfect this paratha to suit my husband’s taste buds who compares it with some restaurant version he enjoyed god knows how long ago! But making a good paneer paratha is as easy as any paratha.
All you need is some good quality paneer and you are all set. I have tried to make this paratha with all kinds of flours and flour combination, but in all honesty, the humble Atta flour (Indian’s primary bread flour) makes the best recipe. Of course, I might be biased, but well its totally for you to decide.
The smooth, soft and chewy bread tasting of spongy cheese is extremely addictive to put it modestly. Its pretty heavy hence is better when enjoyed on its own with just pickle and plain yogurt or Raita. But it does go well with any other spiced curries you can think of like Palak Paneer, Dal Makhani, Dal Bukhara etc. You can even pair it with some sort of Chutney as well.
- Variations, that you might like:
- Rajma (Kidney Bean) and Paneer Parathas,
- Palak Paneer Parathas,
- Muttar Paneer Parathas,
- Gobi Paneer Parathas,
- Cabbage Paneer Parathas,
- Green Garlic and Cheese Parathas,
- Hara Bhara Parathas
(...)
Read the rest of Paneer Paratha at Chef In You
© DK for Chef In You, 2013. |
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