Paneer Paratha

Step 1

Pour 1.5 cups flour into a medium bowl, then add 0.5 teaspoon salt and a pinch of black pepper.

Step 2

Add 2 tablespoons ghee to the flour, then use your fingertips to rub the ghee into the flour until it resembles breadcrumbs, about 1 minute.

Step 3

Slowly pour in 0.5 cup warm water while stirring with a fork until a soft dough forms, about 30 seconds.

Step 4

Knead the dough with your hands for 3 minutes until smooth, then cover the bowl with a damp cloth and set aside for 10 minutes.

Step 5

Crumble 200 grams paneer cheese with your fingers into a small bowl until broken into pea-sized pieces, about 1 minute.

Step 6

Peel half the onion, then dice it by slicing lengthwise from root to tip into thin slices, then crosswise into 0.25-inch cubes.

Step 7

Finely mince half the green chili (remove seeds first if you prefer less heat) until pieces are smaller than a grain of rice, about 30 seconds.

Step 8

Mix the crumbled paneer, diced onion, minced chili, and a pinch of salt and pepper together in the bowl, then set aside.

Step 9

Divide the dough into 4 equal pieces by cutting it into quarters, then shape each piece into a smooth ball by rolling it between your palms.

Step 10

Flour your cutting board lightly, then place one dough ball on it and press it into a 4-inch circle with the heel of your hand.

Step 11

Spread 2 tablespoons of the paneer filling onto the center of the circle, leaving a 0.5-inch border, then fold the edges up and over the filling.

Step 12

Gently roll the filled ball into a 7-inch circle, using light pressure and turning it every 2–3 rolls to keep it even, about 20 seconds.

Step 13

Heat 1 tablespoon ghee in a 12-inch skillet over medium-high heat until it shimmers and slides quickly when you tilt the pan, about 60 seconds.

Step 14

Slide the paratha into the hot ghee, then cook for 2–3 minutes until the surface is golden brown with darker speckles, watching for a steady sizzle.

Step 15

Flip the paratha using a spatula, then cook the other side for 1–2 minutes until it is also golden brown with darker spots.

Step 16

Transfer the cooked paratha to a plate and repeat steps 10–15 with the remaining 3 dough balls, using 1 tablespoon ghee per paratha.

Step 17

Stack the warm parathas on a plate and serve immediately with yogurt, pickle, or fresh lime wedges on the side.