Bored of the usual potato or gobi parathas? Elevate your breakfast or dinner with a paratha that’s packed with vegetables, soft paneer, and a uniquely silky texture that melts in your mouth. Here’s how to master it in your own kitchen.
What Makes a Paratha 'Reshmi'?
The term 'reshmi'
translates to 'silky' in Hindi and Urdu. In cooking, particularly in Mughlai cuisine, it describes a dish with a remarkably smooth and tender texture. While often associated with reshmi kebabs marinated in cream and cashew paste, the principle can be applied to other dishes. For this paratha, 'reshmi' refers to the ultra-soft, melt-in-your-mouth quality achieved either through an enriched dough or a finely processed, creamy filling. Some methods knead boiled vegetable and paneer paste directly into the flour, creating a uniquely soft and integrated flatbread. Others focus on a silky, smooth-textured stuffing.
Gather Your Ingredients
For the Dough:
- 2 cups Whole Wheat Flour (atta)
- 1 tbsp Ghee or Oil
- ½ tsp Salt
- Warm water, as needed (approx. ¾ to 1 cup)
For the Vegetable Paneer Filling:
- 1 cup Paneer, crumbled or grated
- 1.5 cups Mixed Vegetables, finely chopped or grated (carrots, capsicum, beans, peas)
- 1 medium Onion, finely chopped
- 1 tsp Ginger-Garlic Paste
- 1-2 Green Chillies, finely chopped
- ½ tsp Turmeric Powder
- ½ tsp Red Chilli Powder
- ½ tsp Garam Masala
- 1 tsp Cumin Seeds
- 2 tbsp Fresh Coriander, chopped
- Salt to taste
- 1 tbsp Oil for cooking the filling
Crafting the Perfect Soft Dough
The foundation of any great paratha is its dough. For a soft, pliable base that’s easy to roll, start by combining the whole wheat flour, salt, and a tablespoon of ghee or oil in a large bowl. Using your fingers, mix the fat into the flour until it resembles coarse breadcrumbs. Gradually add warm water while mixing to bring the dough together. Knead for 5-7 minutes on a lightly floured surface until the dough is smooth, soft, and elastic but not sticky. A well-kneaded dough is crucial for preventing the parathas from tearing during rolling. Cover the dough with a damp cloth or a lid and let it rest for at least 20-30 minutes. This resting period allows the gluten to relax, making the dough much easier to work with.
Preparing the Rich Filling
Heat a tablespoon of oil in a pan over medium heat. Add the cumin seeds and let them splutter. Sauté the finely chopped onions until they become translucent. Add the ginger-garlic paste and green chillies, and cook for another minute until fragrant. Add all the mixed vegetables and cook for a few minutes until they soften slightly. It is crucial that the filling is not too moist, as excess water can cause the parathas to break while rolling. Cook until most of the moisture from the vegetables has evaporated. Now, add the powdered spices—turmeric, red chilli powder, and garam masala—along with salt. Stir well to combine before adding the crumbled paneer. Mix everything gently and cook for another minute. Turn off the heat and stir in the freshly chopped coriander. Allow the filling to cool down completely before you begin stuffing the parathas.
Assembling and Cooking the Parathas
Once the dough has rested and the filling has cooled, divide the dough into equal-sized balls. Take one ball and flatten it slightly. Using a rolling pin, roll it into a small circle about 4-5 inches in diameter. Place a generous spoonful of the vegetable-paneer mixture in the center. Be careful not to overstuff it. Bring the edges of the dough together, pleating as you go, to seal the filling completely inside. Gently flatten the stuffed ball with your palm to evenly distribute the filling. Lightly dust the ball with flour and carefully roll it out into a larger paratha, about 6-7 inches in diameter. Roll with light pressure to avoid tearing. Heat a tawa or flat pan over medium-high heat. Place the paratha on the hot tawa and cook for about a minute until you see small bubbles form. Flip it, and cook the other side for a minute. Apply ghee or oil on the top surface, flip again, and press gently with a spatula to help it puff up. Apply ghee to the other side as well. Cook, flipping every 30 seconds, until both sides are golden brown and crispy.
