Paneer parantha = cheesy yuminess. Breakfast, lunch, or dinner, cheesy yumminess should be on the docket.
Chewy, crispy, cheesy, buttery goodness. Serve it as is, with butter, or with yogurt, nimbu da achar, and fresh veggies. A paneer parantha was always a fabulous treat with a piping hot cup of masala chai.
There’s no such thing as too much cheese. So inevitably, I like to make a huge batch of paneer and then make paneer tikka, paneer salad, paneer bhurji, and paneer paranthas. That said, you can always use store bought paneer – that drives your prep time down to nearly nothing. It tends to be a lot harder than homemade paneer but you can make it work. On the flip side. Don’t get caught up in the tradition of paneer, try a different cheese. I’ve used pepper jack, mozzarella, and Velveeta. Just keep in mind that paneer doesn’t melt and the others do. so you want to consider that while cooking, so it doesn’t ooze out. I’ve par frozen them before to reduce melting.
Paranthas are surprisingly easy to make but hard to perfect. What I mean by that is, learning how to make them is super easy, but getting to the point where the flatbread never breaks, is flaky, crispy, and perfectly stuffed, is the hard part. So don’t be disheartened if you have any issues the first couple times, just keep practicing your technique. Plus, even if they aren’t perfect, they’re still going to taste amazing!!