Paneer Carrot Paratha Recipe

Cooking Directions

• STEP 1.In a mixing bowl, combine grated paneer, grated carrots, chopped coriander leaves, green chilies, cumin powder, coriander powder, garam masala, salt, and wheat flour. Mix well to form a dough.
• STEP 2.Divide the dough into small portions and roll each portion into a small circle.
• STEP 3.Heat a tawa or griddle and cook the paratha on both sides until golden brown, applying ghee or oil as required.
• STEP 4.Serve hot with yogurt, pickle, or chutney.

Cooking Tips

• Make sure to squeeze out any excess moisture from the grated carrots to prevent the paratha from becoming soggy.
• You can adjust the spice level by adding more or less green chilies.
• For a healthier version, you can use whole wheat flour instead of all-purpose flour.

Storage and Serving

• Paneer Carrot Paratha is best served hot and fresh.
• You can store the leftover parathas in an airtight container in the refrigerator for up to 2 days.
• To reheat, heat a tawa or griddle and warm the parathas on both sides until heated through.