Paneer lachha paratha is a deliciously layered, flaky flatbread filled with spiced paneer that offers a perfect blend of comfort and indulgence in every bite. Made with Aashirvad Shudh Chakki Atta, this recipe ensures soft yet crisp layers that hold the flavourful paneer filling beautifully. These parathas are perfect for breakfast, lunch, or dinner and pair wonderfully with curries, chutneys, or even a simple bowl of curd.
Mix Aashirvad Shudh Chakki Atta, maida, oil, and salt in a bowl. Add water gradually and knead into a soft dough. Cover and rest for 15 minutes.
Description - Step 2
Make the stuffing
Combine paneer, onion, garlic paste, green chillies, turmeric, chilli flakes, chaat masala, garam masala, coriander, and salt. Mix well and keep aside.
Description - Step 3
Roll the base
Divide the dough into 6 equal-sized balls. Roll each into a thin 9-inch roti using some wheat flour for dusting.
Description - Step 4
Layer with paste
Make the paste by mixing 2 tablespoons of ghee with 1 tablespoon of atta in a small bowl. Now, brush the ghee-flour paste evenly over the rolled dough.
Description - Step 5
Add stuffing & fold
Spread paneer stuffing evenly on the rolled dough. Fold the roti inwards and cut it vertically from the centre. Take both strips and lay them down with the layers facing up. Next, roll them up into a Swiss roll shape and seal the edge tightly. Roll it again into a 6-inch circle.
Description - Step 6
Cook the parathas
Heat a non-stick tawa. Cook each paratha on medium flame with ghee smeared until golden brown on both sides.
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Indian
Intermediate
Main Course
