Punjabi Reshmi Paratha recipe: Make melt-in-mouth flatbread at home
If your family members are bored with regular parathas, try a reshmi paratha, which is a rich, flaky Indian flatbread, prepared with all-purpose flour and stuffed with a creamy filling, mainly consisting of minced meat or paneer, cooked on a griddle. Reshmi paratha is valued for its melt-in-your-mouth texture and savoury flavour. This delicious paratha does not take much time and is simple to make at home on the tava or skillet. Dive in deeper to know how to make Punjabi reshmi paratha at home.
New Delhi: Sometimes your family members are bored with consuming regular plain or aaloo paratha for breakfast. And you want to serve something different yet filling and healthy. Try a reshmi paratha, which is a rich, flaky Indian flatbread, prepared with all-purpose flour and stuffed with a creamy filling, mainly consisting of minced meat or paneer, cooked on a griddle. Reshmi paratha is valued for its melt-in-your-mouth texture and savoury flavour. This delicious paratha does not take much time and is simple to make at home on the tava or skillet.
You can turn this recipe into a healthy one if you replace half of the quantity of maida or plain flour with whole wheat flour instead of only maida. Adding chopped coriander leaves and sesame seeds is optional, but these two ingredients will add colour and enhance the taste of the reshmi paratha. It only takes 20 to 30 minutes, depending on the number of people you are serving.
Punjabi Reshmi Paratha recipe
Here is the list of ingredients and the step-by-step method to make Punjabi reshmi paratha at home.
Ingredients
- Plain flour or maida: 1/4 cup
- Whole wheat flour or aata: 2/4 cup
- Paneer cubes: 2 cups
- Carom seeds or ajwain: 1/2 tsp
- Ghee: 6 tsp
- Milk: 1/4 cup
- Salt to taste
- Melted ghee for greasing and cooking
- Chopped coriander leaves
- Sesame seeds: Half tsp
Method
1. Add the plain flour, wheat flour, paneer cubes, ajwain, chopped coriander leaves, sesame seeds and salt together in a bowl, mix well and keep aside.
2. Heat 2 tsp ghee in a small non-stick pan on a medium flame till hot.
3. Add the ghee to the flour mixture, blend well, till it looks like bread crumbs.
4. Knead into a semi-soft dough using milk, cover it with a lid and keep aside for 10 minutes.
5. Make 8 equal parts of the dough. Roll each portion without using any flour or ghee.
6. Put ½ tsp ghee and spread it evenly over it.
7. Fold into half to form a semi-circle and fold again to form a triangle.
8. Roll out the triangular paratha without using any flour for rolling.
9. Heat a non-stick tava, cook each paratha on both sides, using little ghee, till it's golden brown from both sides.
10. Cool slightly and serve immediately.
Punjabi reshmi paratha can be served with your favourite curry. You can prepare raita and add pickle to the thali.