Paneer ka Parantha

To make Paneer ka Parantha, start by mixing 100 g of crumbled paneer with 1 tbsp of chopped onion, 1 tsp of grated ginger, 1 chopped green chilli, 1 tbsp of chopped coriander leaves, 1 tsp of salt, 1 tsp of red chilli powder, 1 tsp of garam masala, 1 tsp of cumin seeds, and 1 tsp of anardana powder. Next, prepare a roti using 50 g of whole wheat flour (atta). Stuff the roti with the paneer mixture and toast it on a tava with desi ghee until it turns golden brown.

Yes, Paneer ka Parantha is a vegetarian dish as it is made primarily with paneer, which is a dairy product. It is a great option for vegetarians looking for a hearty and flavorful meal.

If you don't have paneer, you can substitute it with ricotta cheese or tofu for a vegan option. For a gluten-free version, use chickpea flour or gluten-free flour instead of whole wheat flour. You can also adjust the spices according to your taste or use pre-made spice blends.

To store leftover Paneer ka Parantha, let it cool completely, then wrap it in aluminum foil or place it in an airtight container. It can be refrigerated for up to 3 days. To reheat, simply toast it on a tava or in a skillet until warmed through.

Paneer ka Parantha pairs wonderfully with yogurt or raita for a cooling effect. You can also serve it with pickles, chutneys, or a side of curry for a complete meal. A fresh salad can complement the richness of the parantha nicely.