### Flavorful Indian Brunch: Paneer Paratha with Spiced Yogurt Dip
Hello my lovely readers! Today, I’m excited to share a recipe that’s near and dear to my heart – Paneer Paratha with Spiced Yogurt Dip. If you’re looking for a flavorful and satisfying brunch idea, this Indian classic could be just what you need.
#### Musings from Al’s Kitchen:
This dish brings back fond memories of my travels through India, where each meal is a vibrant tapestry of flavors and aromas. One morning in Rajasthan, my family and I stumbled upon a small, bustling eatery. The tantalizing scent of freshly made parathas filled the air, drawing us in. We were greeted with warm smiles and plates stacked high with golden, flaky parathas stuffed with spiced paneer. One bite, and we were hooked.
Back in the UK, replicating that experience in my own kitchen with my own brood of four little food critics is a delightful challenge. My kids love these paneer parathas, and with school mornings often being hectic, they can even be prepped the night before and quickly cooked for a hearty breakfast or brunch.
#### Ingredients:
Here’s what you’ll need to create this comfort food:
##### For the Paneer Filling:
– 250g paneer, grated
– 1 medium onion, finely chopped
– 1 green chili, finely chopped
– 1 tsp ginger, grated
– 2 tbsp coriander leaves, chopped
– 1 tsp cumin seeds
– 1/2 tsp garam masala
– 1/2 tsp turmeric powder
– 1/2 tsp red chili powder
– Salt to taste
##### For the Paratha Dough:
– 2 cups whole wheat flour
– 1/2 tsp salt
– 1 tbsp oil
– Water, as needed (approximately 3/4 cup)
##### For Cooking:
– Ghee or oil, for frying
##### For the Spiced Yogurt Dip:
– 1 cup plain yogurt
– 1/2 tsp roasted cumin powder
– 1/2 tsp red chili powder
– 1/4 tsp black salt
– Salt to taste
– Fresh coriander leaves, chopped (for garnish)
#### Method:
Let’s get started!
##### Prepare the Paneer Filling:
1. **Sauté the Aromatics**: In a pan, heat 1 tbsp of oil over medium heat. Add 1 tsp cumin seeds and let them sizzle for a few seconds.
2. **Add Vegetables and Spices**: Add the finely chopped onion, green chili, and grated ginger. Sauté until the onions are translucent, about 3-4 minutes. Add 1/2 tsp turmeric powder, 1/2 tsp red chili powder, and salt to taste. Cook for another 1-2 minutes.
3. **Mix in Paneer and Coriander**: Add the grated paneer and sauté for 2-3 minutes. Add 2 tbsp of chopped coriander leaves and 1/2 tsp garam masala. Mix well and cook for an additional minute. Remove from heat and let the filling cool.
##### Prepare the Paratha Dough:
1. **Mix Dry Ingredients**: In a large mixing bowl, combine 2 cups of whole wheat flour and 1/2 tsp salt.
2. **Add Oil and Water**: Make a well in the center and add 1 tbsp oil. Gradually add water while mixing with your hands until a soft dough forms. Knead the dough for about 5-7 minutes until smooth.
3. **Rest the Dough**: Cover the dough with a damp cloth and let it rest for 20-30 minutes.
##### Assemble and Cook the Paneer Parathas:
1. **Prepare Dough Balls**: Divide the dough into equal-sized balls (about 8-10).
2. **Roll Out Dough**: Take one dough ball and roll it out into a small circle (about 4-5 inches in diameter) on a floured surface.
3. **Add Filling**: Place about 2 tbsp of the paneer filling in the center of the circle. Gather the edges of the dough and seal the filling inside.
4. **Roll Again**: Gently flatten the filled dough ball and roll it out again into a larger circle (about 7-8 inches in diameter).
5. **Cook the Paratha**: Heat a tawa or skillet over medium-high heat. Place the rolled paratha onto the hot tawa. Cook for about 1-2 minutes until bubbles start to form. Flip and apply ghee or oil on the cooked side. Flip again and apply ghee or oil on the other side. Cook until both sides are golden brown, about 1-2 minutes per side.
6. **Repeat**: Repeat the process with the remaining dough balls and filling.
##### Prepare the Spiced Yogurt Dip:
1. **Mix Ingredients**: In a bowl, whisk 1 cup plain yogurt with 1/2 tsp roasted cumin powder, 1/2 tsp red chili powder, 1/4 tsp black salt, and salt to taste.
2. **Garnish**: Garnish with fresh coriander leaves.
##### Serve:
1. **Plate the Dish**: Serve the hot paneer parathas with the spiced yogurt dip on the side. Enjoy!
#### Final Thoughts:
Cooking is more than just a task for me; it’s a way to bring distant cultures into my kitchen and share those experiences with my family. I hope you give this Paneer Paratha a try, and if you do, please share your thoughts and photos in the comments. Until next time, happy cooking!
Cheers,
Al
Ingredients
### For the Paneer Filling:
– 250g paneer, grated
– 1 medium onion, finely chopped
– 1 green chili, finely chopped
– 1 tsp ginger, grated
– 2 tbsp coriander leaves, chopped
– 1 tsp cumin seeds
– 1/2 tsp garam masala
– 1/2 tsp turmeric powder
– 1/2 tsp red chili powder
– Salt to taste
### For the Paratha Dough:
– 2 cups whole wheat flour
– 1/2 tsp salt
– 1 tbsp oil
– Water, as needed (approximately 3/4 cup)
### For Cooking:
– Ghee or oil, for frying
### For the Spiced Yogurt Dip:
– 1 cup plain yogurt
– 1/2 tsp roasted cumin powder
– 1/2 tsp red chili powder
– 1/4 tsp black salt
– Salt to taste
– Fresh coriander leaves, chopped (for garnish)
Method
### Method
#### Prepare the Paneer Filling:
1. **Sauté the Aromatics**: In a pan, heat 1 tbsp of oil over medium heat. Add 1 tsp cumin seeds and let them sizzle for a few seconds.
2. **Add Vegetables and Spices**: Add the finely chopped onion, green chili, and grated ginger. Sauté until the onions are translucent, about 3-4 minutes. Add 1/2 tsp turmeric powder, 1/2 tsp red chili powder, and salt to taste. Cook for another 1-2 minutes.
3. **Mix in Paneer and Coriander**: Add the grated paneer and sauté for 2-3 minutes. Add 2 tbsp of chopped coriander leaves and 1/2 tsp garam masala. Mix well and cook for an additional minute. Remove from heat and let the filling cool.
#### Prepare the Paratha Dough:
1. **Mix Dry Ingredients**: In a large mixing bowl, combine 2 cups of whole wheat flour and 1/2 tsp salt.
2. **Add Oil and Water**: Make a well in the center and add 1 tbsp oil. Gradually add water while mixing with your hands until a soft dough forms. Knead the dough for about 5-7 minutes until smooth.
3. **Rest the Dough**: Cover the dough with a damp cloth and let it rest for 20-30 minutes.
#### Assemble and Cook the Paneer Parathas:
1. **Prepare Dough Balls**: Divide the dough into equal-sized balls (about 8-10).
2. **Roll Out Dough**: Take one dough ball and roll it out into a small circle (about 4-5 inches in diameter) on a floured surface.
3. **Add Filling**: Place about 2 tbsp of the paneer filling in the center of the circle. Gather the edges of the dough and seal the filling inside.
4. **Roll Again**: Gently flatten the filled dough ball and roll it out again into a larger circle (about 7-8 inches in diameter).
5. **Cook the Paratha**: Heat a tawa or skillet over medium-high heat. Place the rolled paratha onto the hot tawa. Cook for about 1-2 minutes until bubbles start to form. Flip and apply ghee or oil on the cooked side. Flip again and apply ghee or oil on the other side. Cook until both sides are golden brown, about 1-2 minutes per side.
6. **Repeat**: Repeat the process with the remaining dough balls and filling.
#### Prepare the Spiced Yogurt Dip:
1. **Mix Ingredients**: In a bowl, whisk 1 cup plain yogurt with 1/2 tsp roasted cumin powder, 1/2 tsp red chili powder, 1/4 tsp black salt, and salt to taste.
2. **Garnish**: Garnish with fresh coriander leaves.
#### Serve:
1. **Plate the Dish**: Serve the hot paneer parathas with the spiced yogurt dip on the side. Enjoy!
