Paneer paratha is the kind of dish that makes your mouth water the moment its name is mentioned. Whether it is a Sunday breakfast or the children's lunchbox, a piping hot paneer paratha served with butter, curd or a spicy chutney can turn an ordinary day into a delightful one. But the biggest headache often arrives the instant you start rolling the paratha and the paneer begins to ooze out. The result? The paratha sticks to the griddle, the stuffing scatters all over, and instead of turning crispy it ends up a complete mess.
If the same thing keeps happening in your kitchen, there is absolutely no need to worry anymore. Today we bring you 3 secret tips which, once you follow them, will ensure your paneer paratha never tears, the stuffing stays locked inside, and the paratha comes out perfectly crispy and delicious!
Tip 1: Drying the Paneer's Moisture Is the Most Important Step
The biggest reason a paratha tears is the water present inside the paneer. When you bring fresh paneer home from the market, it carries quite a lot of moisture.
What to do: Before grating the paneer, wrap it in a clean cotton cloth and leave it for 10-15 minutes so that the extra water drains out. If you are using paneer from the fridge, first bring it to room temperature and then dry it thoroughly. A dry stuffing will never escape from the paratha.
Tip 2: Change the Timing of Adding Salt
We often mix all the spices and salt into the stuffing right while preparing it. This is the biggest mistake! The moment salt comes into contact with paneer, it starts releasing water, which makes the stuffing soggy.
What to do: Mix green chilli, fresh coriander and the rest of the dry spices into the paneer and keep it ready. But add salt only when you are just about to roll the paratha. Simply take one dough ball at a time, add a little salt to the stuffing at that very moment, mix it and fill it in.
Tip 3: The Texture of the Dough and the Right Way to Roll
If your dough is too hard and the stuffing too soft, the paratha is bound to tear while rolling. A balance between the two is essential.
What to do: Always knead the dough for the paratha a little soft and let it rest for 10 minutes. While rolling the paratha, do not apply too much pressure in the centre; instead start rolling from the edges. This spreads the stuffing evenly on all sides and helps the paratha puff up too.
Bonus Tip
To make the paratha extra crispy, cook it on a medium flame and use ghee or butter while roasting it. Try these 3 simple tricks in your kitchen today and enjoy a round, perfect and flavour-packed paneer paratha every single time!
