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Singhada Paneer Paratha

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Calories 350kcal

Ingredients

  • 150 g paneer cubed
  • 1 cup singhada atta plus extra for rolling
  • 1 inch ginger
  • 1 green chili
  • 2 tbsp fresh coriander
  • ½ tsp cumin powder
  • ½ tsp sendha namak or to taste
  • 1 tsp ghee
  • 2 tbsp water only if needed
  • 1 tsp oil for roasting
  • Plain yogurt for serving

Instructions

  • Add paneer, ginger, green chili, and coriander to a chopper and pulse into a coarse, even mixture.
  • Transfer to a bowl and add singhada atta, cumin powder, sendha namak, and ghee. Mix into a soft dough, adding a little water only if needed.
  • Divide into 5–6 portions. Dust lightly with singhada atta and gently roll, or press using a roti press.
  • Heat a tawa and roast each roti on both sides, using a little oil as needed, until cooked through and golden brown.
  • Serve warm with plain yogurt.

Notes

Add water only if the dough feels dry; paneer usually adds enough moisture.
Roll gently because singhada atta dough can be delicate.
Serve warm for the best texture.