how to make paneer paratha punjabi style | how to make stuffed paneer cheese paratha

What is paneer paratha and how to make it?

Paneer Paratha, is a popular North Indian flat bread with its delightful taste having crisp outer layer and rich creamy filling. This paratha is stuffed with grated paneer (Indian cottage cheese).In many Indian household, paneer Paratha is enjoyed as a staple for breakfast, lunch or dinners by kids to elders.

You can enjoy these parathas by pairing them with curd, pickle,raita, chutney and dollop of white butter over it.

Paneer paratha can be made more healthy and versatile by adding different other vegetable combinations like you can make Palak (Spinach) paneer Paratha, Aloo (Potato) paneer Paratha and Broccoli paratha.

To make a super soft paneer paratha,knead the dough with milk ensuring that the dough is well kneaded and rests for about half an hour.p

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Recipe card of How to Make Punjabi paneer Paratha

How to make paneer paratha punjabi style | how to make stuffed paneer cheese paratha

Paratha recipe that can be eaten as any meal of the day

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Prep Time 30 minutes mins

Cook Time 15 minutes mins

Total Time 45 minutes mins

Course Breakfast

Cuisine Indian

Servings 4

Calories 275 kcal

Ingredients

  

DOUGH

• 1/2 cup Wheat flour / Atta
• 1/2 cup Refined flour / Maida
• 1 tbsp Oil
• Salt to taste or 1/2 tsp Salt
• 1/2 Cup +2 tbsp Milk

FILLING

• 1/2 cup Cottage cheese / Paneer
• 1/4 cup Mozzarella cheese or 2 cubes processed cheese
• Salt to taste
• 1/4 tsp Turmeric / Haldi
• 1 tsp Dry Mango powder / Aamchur
• 1/2 tsp Carom / Ajwain
• 1 tsp grated Ginger / Adrakh
• 1/2 tsp Chilli paste
• 1/4 tsp Red chilli powder / Lal mirch
• 1/4 tsp Cumin powder / Zeera
• 1 tbsp chopped Coriander / Dhaniya
• Oil Ghee or Butter for Roasting

Instructions

 

• Mix the two flours add Salt and Oil.
• Rub between your fingers till flour turns into bread crumbs.
• Adding Milk at room temperature,make a soft dough.
• Keep the dough covered for about 30 min.
• Meanwhile keep the Paratha stuffing ready by adding together all the ingredients listed above for filling.
• Divide the dough in four equal dough balls.
• Take one dough ball roll it out into a small roti ,place about 2 teaspoons of filling and then close it either in square shape or round.
• Spread out in form of paratha roti.
• Place over hot griddle / tawa and roast on a medium heat adding Ghee or Butter or Oil on both sides till the Paratha gets brown spots.

Note

• Instead of Milk you can also knead the flour using Water.
• Keep on kneading the dough for about 5 min to get more soft Parathas.

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Authentic Maharashtrian thalipeeth recipe with spicy tamatar moonfali chutney

Healthy homemade savoury thalipeeth | Traditional Indian thalipeeth.Thalipeeth is originally a traditional dish made in western part of India, particularly in Maharashtra and north karnataka but its now getting popular all over India.Thalipeeth is a type of flat Indian flat bread made from the mix of various flours and spices.The recipe of Thalipeeth is not only delicious but also nutritious, which makes it a good healthy option for breakfast or as a snack.

Thalipeeth bhajani or flour

Why is Thalipeeth considered to be healthy? Answer is very simple ,just because it’s made using multi grain flour such as Wheat, Rice, Gram flour and multi millet flour such as Sorghum / Jowar and Pearl millet / Bajra.These act as a wholesome balanced diet, help to provide our body fiber, carbohydrate, protein and vitamins

During days of fasting means Upwas or Vrat some people do not eat Rice or wheat,so that can be replaced with Sabudana/Tapioca or Rajgira/Amarnath flour which allowed to be taken during the days of Upwas.

Additional Thalipeeth ingredients

Apart from flour, other essential ingredients for preparing Thalipeeth are fresh Coriander, green chillies, Carom, Cumin, Pepper, Sesame, Salt, Ghee and Ginger. Other than that Onions and Garlic is also added, which you can skip while fasting.

Thalipeeth chutney

Thalipeeth being a Maharashtrian dish is served with Thecha, which is a kind of chutney. We have made a tomato peanut Thecha to be served with Thalipeeth.

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Healthy homemade savoury thalipeeth | Traditional Indian thalipeeth.You can check out more simple roti recipes – Veg Rice Instant Uttapam, Gobhi Ka Paratha, Lauki Thepla, Moong Dal Waffle, Garlic Naan, Tandoori Roti in Microwave Convection

Recipe card savoury Marathi traditional Thalipeeth with Tamatar chutney

Authentic Maharashtrian thalipeeth recipe with spicy tamatar moonfali chutney

Traditional savoury multigrain healthy recipe

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Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Course Breakfast

Cuisine Indian, Maharashtrian

Servings 8

Calories 100 kcal

Ingredients

  

• 1/2 Cup Wheat flour / Atta
• 1/2 Cup Sorghum flour / Jowar
• 1/2 Cup Pearl millet flour / Bajrap
• 1/4 Cup Rice flour / Chawal atta
• 1/4 Cup Gram flour / Besan
• 1/2 Tsp or to taste Salt / Namak
• 1 Tsp Sesame / Til
• 2 Tbsp melted Clarified butter / Desi ghee
• 1/4 Tsp Turmeric / Haldi
• 1/4 Tsp Pepper / Kali mirch
• 1 Tbsp Fresh coriander / Hara Dhaniya
• 1 Tsp Chilli paste / mirch
• 1 Tsp Ginger paste / Adrakh
• 1 Tsp Garlic paste / Lasun
• 1 Big Onion / Pyaz
• Ghee or Oil for roasting

GRIND

• 1 Tsp Carom / Ajwain
• 1 Tsp Roasted Cumin / Zeera
• 1 Tsp Roasted Coriander seeds Dhaniya

TOMATO CHUTNEY

• 4 Tomatoes / Tamatar
• 1 Tbsp Mustard Oil / Sarso tel
• 1 Tsp Cumin / Zeera
• 2 Tbsp coarsely ground Peanuts / Moongfali
• 3-4 Green chillies / Hari mirch
• 8 Garlic cloves / Lasun
• 1/2 Tsp Ginger paste / Adrakh
• 2 Tbsp Fresh Coriander / Hara Dhaniya
• Salt to taste / Namak
• 1/2 Tsp Kashmiri chilli powder / Lal mirch

Instructions

 

• To make Thali peeth in a bowl mix all the ingredients – Atta, Jowar, Bajra,Chawal atta, Besan, Salt, Til, Desi ghee, Turmeric, Pepper, chopped fresh coriander, Chilli paste, Ginger paste, Garlic paste and finely chopped Onion,. Also add in Ajwain, roasted Cumin and roasted Coriander seeds coarsely ground.
• Now adding Water gradually make a soft dough as usually made for roti or Paratha.
• Cover and keep the dough to rest for 5 to 10 minutes.
• Meanwhile prepare a Thecha/Chutney recipe.In smoked out Mustard oil add Cumin and let it to crackle few seconds on low.
• Next add all the other remaining ingredients – Garlic, roughly chopped Tomatoes, Chillies, Chilli powder, Peanuts, Salt and fresh Coriander.
• Cook on high heat till Tomatoes turn tender and gets a little dry.
• Now mash with a masher and within 5 minutes Tomato chutney for Thali Peeth is ready.
• Next take a tennis ball size portions of the dough and spread it into a roti over a thin wet cotton cloth with your hands,.
• Using your finger make 5 holes in the roti.
• Pick up the cloth with Thali Peeth roti on it and flip it over the hot Tawa.
• Roast on both sides adding Ghee all over the edges on both sides and in between the holes.
• Serve with butter topped over Thalipeeth and Tamaatar Thecha as a side dish.

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Easy to make Best Milona ki roti recipe| How to make Bihar Jharkhand Special Milona ki roti

Biscuit roti recipe from jharkhand | Milona roti is a special crisp roti recipe from the state of Bihar – Jharkhand.Milona ki roti often known as  ‘Biscuit Roti’ is a part of cherished traditional cuisine.

How to make Milona ki roti

The recipe of Milona roti is not only very simple and easy to make even for beginners but also has the ingredients that are used in daily cooking.Here what matters is the technique of making Milona roti which makes it really special not only in taste but also the texture.Wheat flour/Aata and Gram flour/Besan are the two main flours used to make this delicious roti with some added spices like Cumin and Carom.Adding these spices to Milona roti makes it easy to digest, giving it a health benefit angle.

MILONA ROTI VARIATIONS

If you are a cooking enthusiast, you can make any variations of this recipe of Milona roti. adding a twist to the dish.Lets taken some options one by one – instead of using wheat flour make a gluten free version of Milona ki roti by adding millet flour.Although now Clarified butter/Desi ghee is considered healthy, you can either completely replace it with any other cooking medicine of your choice or limit the quantity of ghee used to make a healthy Milona ki roti.

Also you can go one step further by making stuffed Milona roti, having a Potato filling or any other filling of your choice. But by doing this you will lose the original taste and crisp biscuit feel and texture of milona roti recipe.

Milona roti vs Paratha

Although Milona roti and paratha share some similarities in terms that both are made over tawa with added ghee to roast it but still they are different not only in terms of flavour and texture but also in the technique of preparation.Milona roti is prepared in such a way that it can also be kept stored for few days unlike a paratha.This is one of the reason why it’s called Biscuit roti. 

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Video For Jharkhand special milona roti

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Recipe card Milona Ki Roti Recipe

Easy to make Best Milona ki roti recipe| How to make Bihar Jharkhand Special Milona ki roti | Biscuit roti recipe from jharkhand

Roti that can be stored

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Breakfast

Cuisine India Jharkhand

Servings 4

Calories 120 kcal

Ingredients

  

• 1 cup Wheat flour / Aata
• 1 cup Gram flour / Besan
• 5 to 6 tbsp Clarified butter / Desi ghee
• 1/2 tsp or to taste Salt / Namak
• 1/2 tsp Cumin / Zeera
• 1/2 tsp Carom / Ajwain
• 1/2 tsp Nigella / Kalonji
• 1 tsp or to taste Chilli paste / Hari mirch

Instructions

 

• Mix wheat flour, Gram flour and about 4 tbsp hot desi ghee.
• Rub in the ghee within the flour.and blend in the ghee properly.
• Next add Salt, Chilli paste,Cumin, Carom and Nigella seeds.
• Well mix everything.
• Add Water gradually and make a stiff dough.
• Keep the dough covered for about 5 minutes.
• Divide the dough in 4 equal parts and roll it out into thick roti.
• Roast the roti on Tawa on low to medium heat adding 2 to 3 tsp ghee on both sides.
• Remove when it gets light brown spots and crisp.
• Enjoy with any curry of your choice.

Note

• Less than 1/2 cup of Water is used to bring together the dough.
• Don’t over-knead the dough, make a stiff dough, and cook on low to medium – all these points will help you to make Milona roti crisp. which is its USP..

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