Paneer Paratha, Mint Chutney and Sweet Lassi

Instructions

1. 1

   Prepare the Dough (10 minutes + 30 minutes resting)

   • In a large mixing bowl, combine 2 cups of atta, 0.5 tsp salt, 0.5 tsp ajwain (if using), and 1 tbsp of ghee.
   • Mix with your fingertips until the ghee is incorporated and the flour resembles coarse breadcrumbs.
   • Gradually add lukewarm water, a little at a time, and knead for 7-8 minutes to form a soft, smooth, and pliable dough. It should not be sticky.
   • Cover the dough with a damp cloth and let it rest for at least 30 minutes. This relaxes the gluten, making the parathas softer.
2. 2

   Prepare the Paneer Filling (10 minutes)

   • While the dough rests, prepare the filling. In a separate bowl, add the 250g of crumbled paneer. Ensure the paneer is dry; if it's watery, gently squeeze it in a muslin cloth to remove excess moisture.
   • To the paneer, add the finely chopped onion, green chilies, grated ginger, and chopped coriander leaves.
   • Add the spices: 0.5 tsp red chili powder, 0.75 tsp garam masala, 0.5 tsp amchur, and 0.75 tsp salt.
   • Gently mix everything with a light hand until just combined. Do not overmix or mash, as this can release moisture. Taste and adjust seasoning if needed.
3. 3

   Stuff and Shape the Parathas (10 minutes)

   • After the dough has rested, knead it again for one minute.
   • Divide the dough into 8 equal-sized balls. Also, divide the paneer filling into 8 equal portions.
   • Take one dough ball, dust it with dry atta, and flatten it into a 3-4 inch disc. Keep the edges slightly thinner than the center.
   • Place one portion of the paneer filling in the center.
   • Bring the edges of the dough together, pleating as you go, to cover the filling completely. Pinch the top to seal it securely and remove any excess dough.
   • Gently flatten the stuffed ball with your palm and dust it lightly with dry atta on both sides.
4. 4

   Roll and Cook the Parathas (20 minutes)

   • Heat a tawa (flat griddle) over medium heat. It should be hot but not smoking.
   • Place a stuffed dough ball on a lightly floured surface. Using a rolling pin, gently roll it into a 6-7 inch circle. Apply even, light pressure to prevent the filling from spilling out.
   • Carefully place the rolled paratha on the hot tawa. Cook for about 45-60 seconds until small bubbles appear on the surface.
   • Flip the paratha. Apply about 1/2 tsp of ghee on the top surface and spread it evenly. Cook the other side for 30-40 seconds.
   • Flip it again and apply ghee on this side. Press gently with a spatula, especially around the edges, to help it puff up.
   • Cook, flipping a couple of times, for about 2-3 minutes total per paratha, until both sides are golden brown with crispy spots.
   • Repeat for all remaining parathas, keeping the cooked ones in a casserole or wrapped in a cloth to stay warm and soft.
5. 5

   Serve

   • Serve the hot Paneer Parathas immediately with a dollop of white butter (makhan), plain yogurt (dahi), mango pickle (aam ka achaar), or mint-coriander chutney.