Name: Paneer Parantha Makhani recipe by Sana Tungekar at BetterButter
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 2
Ingredients: 150 grams Fresh paneer; 500 gms Wheat flour; 1 small potato (optional); 1 tsp salt or to taste; 1 tsp anar dana (pomegranate dry seeds); 1 tsp red chilli; 1/2 tspn Cumin powder; Coriander fresh 1 tbsp; 100 gms Amul butter frozen; Oil to roast parathas

ABOUT Paneer Parantha Makhani RECIPE

Soft and juicy cottage cheese parantha.

Ingredients Serving: 2

150 grams Fresh paneer
500 gms Wheat flour
1 small potato (optional)
1 tsp salt or to taste
1 tsp anar dana (pomegranate dry seeds)
1 tsp red chilli
1/2 tspn Cumin powder
Coriander fresh 1 tbsp
100 gms Amul butter frozen
Oil to roast parathas

Instructions

Knead flour well (soft).
Take paneer and crumble it.
Spice it up with salt,, red chilli powder.
Add anardana and cumin powder and lightly mix into paneer.
Add coriander leaves for flavour.
If using a boiled potato, mash a little and mix in to the paneer mix (as potato is optional).
Make portions of dough as required.
Place filling after rolling dough into small poori size.
Close well into potli and roll lightly.
Roast on medium hot tava with little oil on both sides until golden.
Remove and serve with frozen butter pieces.
Relish hot.

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