Parathas are a popular choice for breakfast and evening meals across India, offering countless possibilities for fillings and flavours. For those looking to try something different from the usual aloo or plain paratha, reshmi paratha combines paneer with vegetables to create a soft, flavourful flatbread.
The recipe brings together the richness of cottage cheese, the freshness of vegetables and the familiar taste of Indian spices. Served hot with curd, pickle or chutney, it can make a satisfying addition to a family meal.
Ingredients for Homemade Reshmi Paratha
A simple version can be prepared using whole-wheat flour, paneer and finely chopped vegetables. Common ingredients include:
- Whole-wheat flour for the dough
- Crumbled or grated paneer
- Finely chopped carrots, cabbage or capsicum
- Ginger, green chilli and fresh coriander
- Ajwain, cumin powder, garam masala and salt
- Water to knead the dough
- A little oil or ghee for cooking
The vegetable selection can be adjusted according to availability and personal preference. Keeping the filling relatively dry helps prevent the paratha from tearing while rolling.
How to Prepare Reshmi Paratha
Step 1: Prepare the dough
Place the whole-wheat flour in a mixing bowl and add a little salt and oil. Gradually add water and knead until the dough becomes soft. Cover and leave it to rest for approximately 15 minutes.
Step 2: Make the paneer and vegetable filling
Crumble the paneer into a bowl. Add finely chopped vegetables, coriander, ginger and the preferred spices. Mix everything thoroughly so the ingredients are evenly distributed.
If the vegetables release excess moisture, remove it before stuffing the parathas.
Step 3: Stuff and roll
Divide the dough into equal portions and shape them into balls. Roll one portion into a small circle, place some filling in the centre and bring the edges together to seal it.
Dust lightly with flour and roll gently into a paratha, taking care not to let the stuffing escape.
Step 4: Cook until golden
Heat a tawa or flat pan over medium heat. Place the paratha on it and cook both sides, adding a small amount of oil or ghee as needed. Turn it until both sides develop golden-brown spots and the dough is cooked through.
Repeat the process with the remaining portions.
Tips for a Soft and Flavourful Paratha
- Use fresh paneer: Crumble it finely so the filling spreads evenly.
- Chop vegetables finely: Smaller pieces make stuffing and rolling easier.
- Avoid excess moisture: Wet filling can make the dough difficult to handle.
- Roll gently: Applying too much pressure can cause the paratha to split.
- Serve immediately: Reshmi paratha tastes best when warm and freshly cooked.
What to Serve With Reshmi Paratha
Serve the parathas with plain curd, mint chutney, coriander chutney or a pickle of your choice. A simple vegetable salad can also complement the meal.
Using whole-wheat flour and including paneer and vegetables makes this a versatile homemade option for breakfast, lunch or a packed meal. The combination of soft flatbread, creamy paneer and savoury spices gives reshmi paratha a distinctive alternative to more familiar stuffed parathas.
