Achari Paneer Parantha

Paneer Parantha is a much-loved breakfast in north India. Paranthas are basically flatbreads made with whole wheat flour. A smooth dough made from whole wheat flour is rolled and stuffed with various types of fillings, made with spices and vegetables like potatoes, cauliflower, etc, flattened and pan-fried. I have already shared many Parantha recipes on my blog. Use the search bar on my blog and type ‘Parantha’ to get various parantha recipes.

Today’s recipe in Achari Paneer Parantha. ‘Achari’ means pickle-like. So the stuffing made for this parantha is spicy and has many ingredients, such as fennel seeds, onion seeds and spices that are commonly used in making north Indian pickles. Hot paranthas served with butter, pickle and yoghurt taste great, especially on a cold winter morning!

Lets start with the recipe for Achari Paneer Parantha:

Equipment Needed:

• Mixing bowl: https://amzn.to/49nsE66
• Pan: https://amzn.to/41rC8Im
• Spatula: https://amzn.to/3QYZGlR
• Rolling pin and board: https://amzn.to/49DyIYj
• Mortar and Pestle: https://amzn.to/47GPZ13
• Knives: https://amzn.to/3ud487O

Ingredients needed to make Achari Paneer Parantha:

Ingredients for the dough

• 2 Cups Whole Wheat Flour
• Water; to knead

Ingredients for Paneer Stuffing

• 1 Cup Paneer
• 1 tsp Coriander Seeds
• 1 tsp Fennel Seeds (Saunf)
• 8-9 Black Peppercorns
• ½ tsp Cumin Seeds
• ½ tsp Onion Seeds (Kalonji)
• 1 tsp Dry Pomegranate Seeds (Anardana)
• 1 Large Onion; Finely Chopped
• 2 Green Chillies; Finely Chopped
• 5-8 Strands Fresh Coriander Leaves; Finely Chopped
• 1 tbsp Finely Chopped Ginger
• 1 tsp Salt
• ½ tsp Roasted Cumin Powder
• ½ tsp Dry Mango Powder (Amchur)
• ½ tsp Carom Seeds (Ajwain)
• ⅓ tsp Garam Masala

Additionally

• Mustard Oil; for pan-frying the paranthas

Method to make Achari Paneer Parantha

• In a mixing bowl. combine whole wheat flour with water to knead a smooth dough.
  
  
  
• Cover and rest the dough for 20 minutes.
  
  
  
• While the dough is resting, prepare the stuffing. Start with dry roasting coriander seeds, black peppercorns, fennel seeds and cumin seeds on medium heat.
  
  
  
• When they start releasing a nice aroma, transfer the spices to a mortar and coarse-grind them.
  
  
  
• In a mixing bowl, combine paneer, onion seeds, the ground spice mix and dry pomegranate seeds.
  
  
  
• Add onion, ginger, green chillies and fresh coriander.
  
  
  
• Add carom seeds, cumin powder, Dry mango powder, garam masala and salt.
  
  
  
• Mix well.
  
  
  
• After the dough has rested, knead it once again.
  
  
  
• Take a portion of the dough. With the help of dry flour, roll and flatten it.
  
  
  
• Put one portion of the stuffing (about 2 tbsp) and wrap it with the dough.
  
  
  
• Flatten a bit with your hands and then with the rolling pin.
  
  
  
• Place the parantha on a medium-hot pan. After about 30 seconds, flip it.
  
  
  
• Brush oil on the surface. Flip once again and brush oil on the surface.
  
  
  
• Fry till the paranthas turn slightly crispy. Serve with butter, pickles, and yoghurt/curd.
  
  

Here is the recipe in printable format:

For many other recipes, click here. 

Follow me on:

• Instagram
• Facebook
• Twitter
• Goodreads