Paneer paratha for sargi or parna
Stuff whole-wheat dough with paneer and herbs for four warm parathas to share.
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Ingredients
- 1½ cups atta (whole-wheat flour), plus a little for dusting
- 200 g paneer, finely crumbled
- 2 tbsp finely chopped coriander
- ½ tsp ground cumin
- ½ tsp salt, divided between dough and filling
- 1 small green chilli, finely chopped, optional
- 2 tbsp ghee or oil for cooking
How to make it
- Mix atta with half the salt. Add water gradually, knead into a soft dough and cover for 15 minutes.
- Crumble paneer finely. Mix with coriander, cumin, the remaining salt and optional chilli; drain excess moisture before filling.
- Divide both dough and filling into four portions. Roll a dough portion into a small disc and place filling in its centre.
- Bring the edges together and pinch firmly to seal. Flatten gently, dust lightly and roll from the centre outward into an even paratha.
- Heat a tawa over medium heat. Cook one side until small bubbles appear, flip, then brush with a little ghee or oil.
- Turn again and cook both sides until brown spots appear and no raw dough remains. Repeat with the remaining portions and serve hot.
Good to know
Can I use ingredients I already have?
Yes. Check the ingredient list and quantities above before starting. Adjust the batch to your needs; shopping pack quantities are separate from recipe measurements.
What should I check before cooking?
Read all the steps first, prepare your equipment and check ingredient labels for your family’s dietary needs. Use the recipe-specific tips above where provided.
Can I follow this guide without buying the pack?
Yes. The guide is available independently of the shopping pack. Pack availability and delivery are confirmed separately when products are available.
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