These tomato and paneer paratha are full of flavour and are absolutely delicious. The spices blend well with the rest of the ingredients and add to the taste. And as everything is mixed into the dough, it makes them easier to rustle up!
Now let’s talk about parathas. They are unleavened Indian flatbreads and come in many varieties such as layered, stuffed etc. Some are flaky, while others are crisp on the outside and stuffed with a soft filling. Well, if one is into Indian cuisine, there will probably be very few who are familiar with them and don’t like them. We are definitely not among those few.
Parathas can hardly go wrong, what with the zillions of combinations that can be rustled up, making them a meal in themselves. Whether enjoyed on their own or with other curries or with some yogurt and pickle, they form a nice , filling meal. They also form a fuss free item to pack in the lunchbox. I don’t mind making and of course eating stuffed parathas, and aloo parathas (potato stuffed parathas) are our firm favourites.
But I must admit that I more often resort to adding everything to the dough itself. Especially when the time is limited. These tomato and paneer parathas are one such. And I am so glad to still have the recipe, considering they were first made all those years ago. I did make a note of it in the notebook, so that was lucky! Which notebook? Read about it here.
Oil, butter etc-
I used minimal oil while cooking these parathas. In fact I just used a non stick spray to grease the pan; you can use regular vegetable or sunflower oil too. And if you want to indulge, you can add some butter to the parathas on each side while cooking, or add some to the cooked parathas while eating.
Our usual choice is to enjoy these parathas with yogurt or pickle; but they will go well with dal and other vegetarian or non vegetarian curries for a filling meal.
Continue reading for the full recipe for these delicious tomato and paneer paratha.
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Tomato and paneer paratha
- 3 ripe, medium sized tomatoes, chopped
- 4 cloves of garlic, chopped
- 1 inch piece of ginger, chopped
- 1 small onion, chopped
- 4½ cups plain whole wheat flour (atta) + extra for rolling
- ½ tsp turmeric powder
- 1 tbsp cumin powder
- 1 tsp cumin seeds
- 1½ tsp garam masala powder
- ½ tsp chilli powder (more or less)
- 1 tbsp salt
- 150 gms paneer, grated
- 2 tbsp sunflower / vegetable oil
- ⅔ cup water
- non stick cooking spray or a little sunflower / vegetable oil to grease the pan
- Blend together the tomatoes, ginger, garlic and onion in a food processor with the water.
- In a bowl, mix together the rest of the ingredients.
- Tip in the tomato mix into the flour mix and knead well to form a ball of dough.
- Cover the bowl with plastic wrap and let the dough rest for at least half an hour.
- Divide the dough into 16 equal portions, and slightly flatten them. Roll the balls in the extra flour.
- Roll out each ball into discs of about 6 inches in diameter. I rolled and made the parathas simultaneously. While one was on the pan, I rolled the other, switching when necessary.
- Grease a griddle ( I used non stick spray) and place a rolled out disc onto it. Cook over medium heat for 10-11 seconds. Turn over and repeat. Turn and cook again on each side for 4-5 seconds or till dark brown spots appear. Repeat for all the other balls of dough.
- Stack them, one atop the other and wrap with foil, if using later.
- Serve hot with dal or vegetarian /non vegetarian curries, or just with some yogurt / pickle.
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Until next time,