Paneer paratha will never tear while rolling, Chef Pankaj told the trick to make a perfect paratha

Ananya Shroff
4 Min Read

On hearing the name of parathas, the mouths of children as well as adults start watering. You must have made and eaten a lot of radish, potato, onion and cauliflower parathas. Paneer parathas filled with spices also taste very delicious. But it is a bit difficult to make it, because many times paneer parathas tear while rolling.

Now torn parathas do not look good at all when served and their taste also gets spoiled. In such a situation, Chef Pankaj Bhadoria has told the way to make the perfect paneer paratha, for this he has also shared a video on Instagram. According to him, you can make parathas without getting torn by taking care of the dough and stuffing. Let us tell you the tips of Chef Pankaj.

Knead the dough like this

To ensure that the paneer paratha does not tear while rolling, you have to knead the perfect dough. First of all, take 2 cups of flour and add two pinches of salt to it and mix. Then add water as per the requirement and knead a soft dough. When the dough is ready, add one spoon of oil to it and knead until the oil is completely mixed in the dough. After this, leave the dough to set for half an hour.

Special onion recipe

First of all, finely chop the onion and add one spoon of salt to it and keep it aside for 10-15 minutes. Then squeeze the onion well and remove all its water. Actually, due to the water present in the onion, paneer parathas start tearing while rolling. If you use onion after squeezing out the water, then the parathas will not tear while rolling.

Tips from Chef Pankaj Bhadouria

How to make the stuffing?

How to make the stuffing?

Before making the stuffing, you have to prepare the masala. For this, put a pan on the gas and add one teaspoon of whole coriander, one teaspoon of cumin, one teaspoon of black pepper and two whole red chillies and lightly dry roast them. Then cool it and grind it coarsely in a mixer. Now grate the paneer with the thick side of the grater. Now mix onion and coarsely ground masala in the paneer. Add salt as per taste, quarter teaspoon celery, one teaspoon dry mango powder, finely chopped green chillies and finely chopped coriander and mix.

How to make the perfect paratha

How to make the perfect paratha

There are a few things to keep in mind while rolling paneer paratha. So, first of all take a dough ball and pat it with your hand to make it a little bigger and deeper. Now fill 2-3 spoons of paneer stuffing in it and close the dough ball properly and then make the edges a little thin by pressing with your hand, apply dry flour and roll it in a round shape on the rolling board. Meanwhile, heat a pan on the gas. Now apply oil or ghee and fry the paneer paratha on both sides till it becomes golden. Then see, your paratha will be ready without any tearing.

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