This paneer paratha is one of the famous Indian paratha recipes made with the stuffing of paneer, cilantro, green chilies, and a few spices.
Paneer paratha is a popular North Indian flatbread made with whole wheat flour dough stuffed with savory, spiced, grated paneer (Indian cottage cheese) stuffing. It’s an all-time favorite paratha at home and is served in most restaurants as well as Punjabi dhabas (roadside eateries).
The paneer retains its freshness and softness even when cooked. The filling has a lovely moistness and you will not feel any dryness. The paneer also has a nice soft texture in the filling.
The secret of delicious paneer stuffed paratha prepared by this recipe lies in its perfectly balanced mixture of grated paneer, fresh coriander, mint leaves, chili, and spices which gives just the right amount of not-too-spicy, flavorful taste.
They can also be packed for the tiffin box. Usually, they are made for breakfast but you can have them for lunch or dinner or as an evening snack also.
Ingredients for Paneer Paratha
- 1 cup whole wheat flour/atta
- ⅔ cup water or add as required
- 1 teaspoon Ghee or oil
- ½ teaspoon salt or add as required
- ¼ cup wheat flour for dusting
Paneer Paratha Stuffing:
- 200 grams Paneer (Indian cottage cheese)
- salt to taste
- ¼ tsp garam masala
- 1 or 2 green chilies – finely chopped or ½ to 1 teaspoon
- ½ tsp aamchur powder/dry mango powder
- ½ tsp Kashmiri chili powder
- 2 tablespoons finely chopped Coriander Leaves
- ghee or oil as required
Instructions for paneer paratha
- Take 1 cup whole wheat flour, ½ teaspoon salt, and 1 teaspoon ghee or oil in a mixing bowl.
- Add enough water (incrementally in small quantities) and knead the smooth and soft dough (like roti dough).
- Grease the surface of the dough with 1 teaspoon oil. Cover it and set it aside for 15-20 minutes to settle.
Paneer stuffing recipe:
- Grate 200 grams of paneer (Indian cottage cheese).
furthermore, add chili powder, garam masala, aamchur powder, chopped green chilies, chopped coriander leaves, and salt. You can add more salt, red chili powder, or dry mango powder if you prefer.
- Mix all ingredients properly so that the ground spice powders are uniformly mixed with the grated paneer.
- Filling (stuffing) is ready.
Rolling paneer paratha recipe:
- Divide the dough into 6 equal parts and give them a round shape like a ball.
- Dust some flour on the dough balls.
- Take one dough ball, and press it between your palms or on a rolling board to make a flat pattie.
- With a rolling pin, roll the dough balls into a circle of about 4 to 5 inches in diameter.
- Put approx. 2 tablespoons of stuffing in the center.
- Cover with the other rolled dough. Press and seal the edges to close the layers.
take the edge and start pleating bringing it to the center.
- seal the edges and again give it a round shape like a ball.
- Sprinkle some flour and roll the stuffed paratha to a circle of about 6 to 7 inches in diameter.
Cooking paneer paratha
- Heat a Tava/griddle over medium flame.
- When Tava is medium hot, place rolled paratha over it.
- When tiny bubbles start to rise on the surface, flip it upside down and reduce the flame to low.
- Apply ghee or oil on this side with a spoon.
- Flip again and spread 1/2 teaspoon oil over another side.
- Gently press the paratha with a spatula and cook for 30-40 seconds over medium flame. Repeat the flip and cook process until golden brown spots appear on both sides.
- Transfer it to a plate and spread some butter over it.
finally, serve hot paneer parathas with sauce, raita, or pickle.
Serve this Paneer Paratha on its own along with some green mint coriander chutney or even tomato ketchup, raita, or pickle.
It is a healthy and stomach-filling Indian flatbread that can be served with tomato chutney and aloo curry for lunch or dinner. Serve it with tea and pickle or cucumber raita for the breakfast.
Food prepared with paneer is generally popular among children, pack protein-rich paneer ka paratha in the kid’s lunch box.
- For best taste use homemade paneer or fresh and soft paneer.
- Knead the dough very well. It should be soft, pliable, and smooth.
- firstly, paneer paratha tastes great when they are thin. however, you can also make it thick.
- finally, do not over-stuff the stuffing if you are a beginner as it may be difficult to roll. you can also, mix stuffing into the dough and then roll the parathas.
- Adjust the spices and seasonings according to your taste preferences.
- Roll the paratha gently to prevent it from tearing.
- Both oil and ghee can be used to roast the paratha. You can use any neutral-flavored oil for roasting.
1. Can I use store-bought paneer for the stuffing?
Yes, you can use store-bought paneer for the stuffing. However, using fresh homemade paneer often results in a softer and more flavorful stuffing.
2. How do I make the paratha dough?
The paratha dough is made by combining whole wheat flour with water and a pinch of salt. Knead the dough until it’s smooth and elastic. Let it rest for about 15-20 minutes before making the parathas.
3. How do I stuff and roll the paratha?
Take a portion of the dough and roll it into a small ball. Flatten it with your hands and place a spoonful of the paneer stuffing in the center. Gather the edges of the dough to encase the filling and seal it well. Roll out the stuffed dough gently into a round flatbread using a rolling pin.
4. Can I use oil or ghee to cook the paratha?
Yes, you can use either oil or ghee (clarified butter) to cook the paratha. Both options add flavor and prevent sticking. Ghee imparts a rich aroma to the paratha.
5. How do I cook the paneer paratha?
Heat a griddle (tawa) or a non-stick pan. Place the rolled-out paratha on the hot surface and cook until you see bubbles forming on the surface. Flip the paratha and apply a bit of oil or ghee on the cooked side. Flip again and apply oil or ghee on the other side. Cook until both sides are golden brown
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