There's nothing quite like a hot, flaky paratha. But when that paratha is 'Reshmi'—impossibly soft and silky—and filled with a delicious mix of paneer and vegetables, it becomes a truly memorable meal perfect for any time of day.
The Secret to 'Reshmi' Softness
The word 'reshmi' translates
to silky, and that's the defining characteristic of this paratha. Unlike regular parathas, the dough for reshmi parathas is often enriched with milk, yogurt, or even cream, along with a generous amount of ghee or oil. This creates a uniquely soft, pliable dough that, when cooked, results in a melt-in-your-mouth texture. Some recipes even incorporate mashed potatoes directly into the dough to enhance its softness and flavour. The key is to create a dough that is supple and well-rested, allowing the gluten to relax, which makes the parathas easy to roll thin and keeps them soft long after they've been cooked.
Ingredients for the Dough
This recipe uses whole wheat flour, but a mix of whole wheat and all-purpose flour (maida) can also be used for an even softer texture.
2 cups Whole Wheat Flour (Atta)
1/2 cup Milk, warm
1/4 cup Yogurt (Dahi), whisked
2 tablespoons Ghee or Oil, plus more for cooking
1 teaspoon Salt
Water, as needed, warm
Ingredients for the Paneer & Vegetable Filling
The filling is where you can get creative. Finely chopping or grating the vegetables ensures they cook evenly and don't tear the paratha.
1 cup Paneer, crumbled or grated
1 medium Onion, finely chopped
1/2 cup Carrot, grated
1/2 cup Bell Pepper (Capsicum), finely chopped
1-2 Green Chillies, finely chopped
1/2 inch Ginger, grated
2 tablespoons Fresh Coriander, chopped
1/2 teaspoon Cumin Powder
1/2 teaspoon Garam Masala
1/2 teaspoon Dry Mango Powder (Amchur)
Salt to taste
1 tablespoon Oil
Part 1: Preparing the Dough
In a large mixing bowl, combine the whole wheat flour and salt. Create a well in the center and pour in the warm milk, yogurt, and 2 tablespoons of ghee. Begin to mix the ingredients, gradually bringing the flour in from the sides. Add warm water, a little at a time, and knead for 8–10 minutes until you have a soft, smooth, and pliable dough. It should be soft but not sticky. Cover the dough with a damp cloth and let it rest for at least 30 minutes. This resting period is crucial for a soft paratha.
Part 2: Making the Filling
While the dough rests, prepare the filling. Heat 1 tablespoon of oil in a pan over medium heat. Add the chopped onions and sauté until they turn translucent. Add the grated ginger and green chillies, and cook for another minute. Now, add the grated carrot and chopped bell pepper. Cook for 3–4 minutes until they soften slightly. Add the powdered spices—cumin powder, garam masala, amchur, and salt. Mix well. Finally, add the crumbled paneer and chopped coriander leaves. Stir everything together until well combined and cook for another 2 minutes until the mixture is relatively dry. A dry filling is essential to prevent the parathas from tearing. Set the filling aside to cool completely.
Part 3: Rolling and Cooking the Parathas
After the dough has rested, knead it once more for a minute. Divide the dough and the cooled filling into equal–sized portions (around $8–$10). Take a ball of dough and flatten it with your fingers. Using a rolling pin, roll it into a small circle about $3–$4 inches in diameter. Place a portion of the paneer filling in the center. Bring the edges of the dough together, pleating as you go, and seal the filling inside. Pinch off any excess dough from the top. Gently flatten the stuffed ball and dust it with dry flour. Carefully roll it out into a $6–$7 inch circle, applying even', gentle pressure to avoid tearing. Heat a tawa or flat pan over medium–high heat. Place the paratha on the hot tawa. Cook for about $30–$45 seconds until you see small bubbles form, then flip it. Drizzle a little ghee or oil on the top side and spread it evenly. Flip again and apply ghee to the other side. Press down gently with a spatula, especially around the edges, to help it puff up and cook evenly. Cook until both sides are golden–brown and crisp. Repeat for any remaining parathas.
