Pakistani
Pakistani Chicken Karahi
A bold, tomato-rich chicken karahi cooked the way it is at home — plenty of ginger,…
Paneer Paratha
Soft flatbread stuffed with spiced paneer — a hearty breakfast favourite across the subcontinent.
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25 minPrep🔥
20 minCook🍽️
4Serves📊
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Ingredients
- For dough: 300g atta or plain flour, 1/2 tsp salt, 200ml water
- For filling: 250g paneer crumbled, 1 green chilli, 1 tsp grated ginger, 1 tsp cumin, 1/2 tsp chaat masala, salt, coriander
- Ghee or oil for frying
Instructions
- Knead the dough until soft and pliable; rest 20 minutes.
- Mix the filling ingredients.
- Roll a dough ball, place filling in the centre, gather and seal.
- Roll out gently into a flat round.
- Cook on a hot griddle, brushing with ghee, until golden on both sides.
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Tara’s tips
- Don't overfill or the paratha tears when rolling.
- Seal the dough tightly so the filling doesn't escape.
Serving suggestions
- Serve hot with yoghurt and pickle.
Storage & reheating
Best fresh; reheat in a pan.
Nutrition
Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.
Frequently asked questions
Mix the filling into the dough?
You can knead it in for a faster version with no rolling drama.
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