Being north -Indian if I say that Paneer paratha is something new, it will be utter lie. Paneer parathais one of the many popular paratha varieties from punjab region of India. It is served in most restaurants as well as punjabi dhabas (road side eateries). In most of punjabi (and north Indian) households paratha is often part of one or other meal.
Paratha is an amalgamation of the words “parat” (meaning layer) and “atta” (meaning flour) which literally means layers of cooked dough.
Take wheat flour in a mixing bowl and add little salt to it. With the help of luke warm water, knead it into a soft and smooth dough and keep aside.
In another mixing bowl, add grated paneer with all the spices, chopped chillies and coriander leaves. Mix it well. Our stuffing is ready.
Now divide the dough into 6 equal parts and make round balls of it.
Sprinkle some dry flour on the surface where you will roll the paratha. Take one ball and roll it into 2.5-3 inch diameter circle. Place 2 tablespoon of stuffing in centre and gather all the sides of circle together and make a round ball again. Roll this into a 6-7 inch diameter circle.
Now heat a tava / pan on medium heat and place the paratha on it. Flip it after 3-4 minutes and apply oil on this side. Flip it again and apply oil on this side too.
Roast it till it is nice golden in colour by flipping sides few times. Keep the paratha aside.
Make rest of the parathas with same process by repeating steps 4-7 and enjoy these parathas hot.
Your Dough should be soft otherwise stuffing will come out while rolling.
Kindly do take care on the temperature you make these, keep it medium flame.
Try these parathas with fresh paneer, and these parathas will taste divine.