These paneer paratha are super easy to make especially is prep a bit ahead. Fresh homemade crumbled paneer is the best choice for making these. You can refer to one of my past posts on how to make paneer at home. That is exactly how I make fresh crumbled paneer for parathas. Just follow the steps and skip the block making part. Over the years, I have changed this recipe a bit from my mom’s. I felt that fresh crumbled paneer tasted a bit chalky in a paratha when used as it is. So now I saute the crumbled paneer with spices before mixing it with onions, chllies and cilantro. The result is a very flavorful filling which is fragrant and has a lot of texture. Keep a few things in mind when you are making these.
Make the dough fresh and rest it (super important). The dough should not be too tight or too soft, in either case you won’t be able to roll the parathas. It is also super important to knead the dough for about 5-8 minutes to smoothen it out, it helps develop the gluten which is important for the right texture of the parathas. When you saute the paneer, dont dry it out or brown it, thats not the purpose. We just want to add a lot of flavor with spices crackled in oil and sautéed with paneer. Cook the parathas on a medium hot skillet using enough oil. Flip them carefully because they will be soft. Don’t press too much. Add salt to the filling when you are ready to roll the parathas. Sometimes if kept for long, the onions (if added raw) start releasing water making the filling sticky.
Serve with garlic achar and green chutney.
