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    Home » Indian Breads

    Paneer Paratha

    Published: May 26, 2022 · Last Modified: May 26, 2022 by Kanan Patel / 24 Comments

    Jump to Recipe Pin Recipe
    Paneer paratha cut open to show the stuffing.

    This paneer paratha is one of the popular Indian paratha recipes that is made with the stuffing of paneer, cilantro, green chilies and a few spices. 

    These Punjabi paneer paratha makes a filling breakfast when served with yogurt, pickle or chutney. This makes a great meal when served with lentil/bean dishes like toor dal, whole masoor dal, etc.

    Paneer paratha topped with butter and side of pickle and yogurt.
    Jump to:
    • ❤️About This Recipe
    • 🧾Ingredient Notes
    • 👩‍🍳Step By Step Photo Instructions 
    • 💭Expert Tips
    • 📋 Recipe Card
    • ⭐ Reviews

    ❤️About This Recipe

    Easy to make: 

    • For the paneer stuffing, you need to mix all the ingredients and it’s ready. It’ll take under 10 minutes. 
    • For the dough, I have used a kitchen aid stand mixer. So while it is running to knead the dough, I prep for the stuffing. However, you can knead it by hand and that takes just 5-10 minutes.
    • Lastly, roll, stuff and pan-fry the paneer paratha. Even though there are many steps but it’s super easy to make.

    Customizable: The stuffing can be made as per your liking taste. Adjust the spice level if making for kids or if you prefer less spicy food in general. 

    Lunch box friendly: These paneer paratha can be packed into kids’ or adults’ lunch boxes. Apply a generous amount of butter or ghee on top to keep the paratha soft. Plus, it tastes super yummy with butter/ghee. Don’t forget to pack yogurt or dal in a separate container to dip your paratha.

    Make ahead option: You can make the stuffing a day before and store it in the fridge. Also, you can knead the dough ahead of time and store it in the refrigerator (for up to 24 hours only). Many times I make stuffing and dough for paneer paratha the night before so I can make them quickly in the morning for breakfast or lunchbox.

    🧾Ingredient Notes

    Here is the pic of the ingredients to make these delicious paneer paratha.

    Paneer paratha dough and stuffing ingredients in spoons and bowls with label.
    • For the outer cover: Just like any other paratha recipe, the dough is made from whole wheat flour (aka chapati atta), salt and water. Some add a couple of tablespoons of oil into the dough as well to make the outer layer more soft.
    • Paneer: Here I have used store-bought paneer and used the smaller grates size from the box grater. Alternately, you can crumble the paneer. If I have made the homemade paneer then I would crumble it.
    • Green chili: This can be skipped if you (or your kids) don’t like to bite into chilies.
    • Spice level: If making for kids who cannot tolerate the spicy food then you can reduce/skip green chili and red chili powder.

    👩‍🍳Step By Step Photo Instructions 

    Making The Dough:

    1) Take chapati atta and salt in a kitchen aid bowl. Use dough hook and add water while running it on the low. 

    2) Gradually increase the speed and knead it until it comes together like a dough. Drizzle a teaspoon of oil over it.

    3) Knead it or smooth it out with the help of your palm.

    4) Make a smooth, round dough ball, cover it with a clean kitchen towel or a plastic wrap and let it rest for 10-15 minutes.

    Collage of 4 images showing kneading the dough in a kitchen aid stand mixer.

    Making Stuffing:

    5) Take all the stuffing ingredients to a bowl.

    6) Mix until everything is well combined.

    Collage of 2 images showing stuffing ingredients in a bowl and mixed together.

    Rolling Paratha:

    7) After the resting time, smooth out the dough one more time and divide it into 8 equal portions. 

    8) Make a smooth, round ball by rolling it between your palm and flatten it slightly to make a disc.
    Before you start rolling, heat the tawa on medium-high heat.

    9) Dip both sides of the flattened disc into the dry flour.

    10) Start rolling it and roll it into a 4-inch diameter circle. 

    Collage of 4 images showing make small dough balls, dusting with flour and rolliing.

    11) Place a generous amount of stuffing into the center.

    12) Start gathering the edges using your hand.

    13) And pinch the center to seal it properly.

    14) And using the fingers press the sealed part lightly to evenly distribute the dough and make the disc a little bigger in size.

    Collage of 4 images showing adding stuffing, pinching and sealing the dough.

    15) Again dip both sides of the disc into the dry flour.

    16) And start rolling and dust with more flour if needed. Roll it by giving gentle pressure so it doesn’t break or burst open. 

    17) Roll into a 7 to 8 inches diameter circle of even thickness.

    Collage of 3 images showing dusting the stuffed patty and rolling into paratha.

    Cooking Paneer Paratha:

    18) Place the rolled paneer paratha on the hot tawa. Cook for a few minutes and you’ll notice some bubbles on the surface.

    19) Flip the paratha and you’ll notice a few light brown spots. Drizzle and spread about a teaspoon of oil all over the surface.

    20) Flip the paratha again and apply oil again.

    21) Press lightly using a spatula and cook until the bottom side has golden brown spots and no more raw doughy parts.

    22) Flip and again press to cook another side. 

    23) Once golden brown from another side, remove it to a plate and repeat the same for the rest of the paneer paratha. Apply butter or ghee to the paratha and then serve.

    Collage of 6 images showing pan frying paratha with oil with labels on the image.

    💭Expert Tips

    • The dough has to be smooth and soft. If it is hard and tight then you won’t be able to roll the paratha. Similarly, if it is too soft and sticky then again it’ll be hard to roll the paratha.
    • The dough ball and the size of the stuffing portions both have to be the almost same size. This way you’ll get an equal amount of dough and stuffing in every bite.
    • Make sure there are no air pockets while sealing the dough after stuffing. Those air pockets will pop while rolling paratha and start to break or tear from there. 
    Paneer paratha cut open to show the stuffing.

    Check Out Other Paratha Recipes

    • Aloo paratha
    • Gobi paratha
    • Matar paratha
    • Broccoli paratha
    • Beetroot paratha
    • Mooli paratha

    Did you try this paneer paratha recipe? I’d love to hear about it! Click here to leave a review.

    📋 Recipe Card

    Step by Step Photos AboveWant to make it perfect first time? Don't forget to check out Step-by-Step photo instructions and helpful Tips & Tricks !!
    Paneer paratha cut open to show the stuffing.
    Print Pin Save Saved!

    Paneer Paratha

    4.72 from 7 votes
    Tried this recipe? Leave a comment and/or give ★ ratings
    This paneer paratha is one of the popular Indian paratha recipes that is made with the stuffing of paneer, cilantro, green chilies and a few spices. These make a filling breakfast when served with yogurt, pickle or chutney.
    Author: Kanan
    Course: Breakfast
    Cuisine: Indian,Punjabi
    Calories: 196kcal
    Servings 8 Parathas
    Prep Time 15 minutes
    Cook Time 20 minutes
    Total Time 35 minutes
    US measuring cups are used (1 cup = 240 ml) See details

    Ingredients  

    For The Dough:

    • 2 cups Whole wheat flour (Chapati atta)
    • Salt to taste
    • ¾ cup Water

    For The Stuffing:

    • 2 cups Paneer grated (almost 200 grams)
    • 1 Green chili finely chopped
    • 2 tablespoons Cilantro or coriander leaves
    • 1 ½ teaspoon Red chili powder
    • 1 teaspoon Coriander powder
    • 1 ½ teaspoon Roasted cumin powder
    • ½ -1 teaspoon Garam masala
    • 1 teaspoon Amchur powder (dried mango powder)
    • 1 teaspoon Chaat masala
    • 1 ½ teaspoon Kasoori methi (Dried fenugreek leaves)
    • Salt to taste
    • 5-6 tablespoons Oil for cooking paneer paratha
    Prevent your screen from going dark

    Instructions 

    • To make the dough, take chapati atta and salt in a kitchen aid bowl. Use dough hook and add water while running it on the low.
    • Gradually increase the speed and knead it until it comes together like a dough.
    • Drizzle a teaspoon of oil over it. Knead it or smooth it out with the help of your palm.
    • Cover it with a clean kitchen towel or a plastic wrap and let it rest for 10-15 minutes.
    • To make stuffing, take all the stuffing ingredients (grated paneer, chopped cilantro, green chili, salt, red chili powder, roasted cumin powder, coriander powder, garam masala, kasoori methi, chaat masala and amchur) in a bowl. Mix until everything is well combined.
    • After the resting time, smooth out the dough one more time and divide it into 8 equal portions.
    • Make a smooth, round ball by rolling it between your palm and flattening it slightly to make a disc.
    • Before you start rolling, heat the tawa on medium-high heat.
    • Dip both sides of the flattened disc into the dry flour.
    • Start rolling it and roll it into a 4-inch diameter circle.
    • Place a generous amount of stuffing into the center.
    • Start gathering the edges using your hand. And pinch the center to seal it properly. And using the fingers press the sealed part lightly to evenly distribute the dough and make the disc a little bigger in size.
    • Again dip both sides of the disc into the dry flour.
    • And start rolling and dust with more flour if needed. Roll it by giving gentle pressure so it doesn’t break or burst open. Roll into a 7 to 8 inches diameter circle of even thickness.
    • Place the rolled paneer paratha on the hot tawa. Cook for a few minutes and you’ll notice some bubbles on the surface.
    • Flip the paratha and you’ll notice a few light brown spots. Drizzle and spread about a teaspoon of oil all over the surface.
    • Flip the paratha again and apply oil again.
    • Press lightly using a spatula and cook until the bottom side has golden brown spots and no more raw doughy parts.
    • Flip and again press to cook another side.
    • Once golden brown from another side, remove it to a plate and repeat the same for the rest of the paneer paratha.

    Notes

    • The dough has to be smooth and soft. If it is hard and tight then you won’t be able to roll the paratha. Similarly, if it is too soft and sticky then again it’ll be hard to roll the paratha.
    • The dough ball and the size of the stuffing portions both have to be the almost same size. This way you’ll get an equal amount of dough and stuffing in every bite.
    • Make sure there are no air pockets while sealing the dough after stuffing. Those air pockets will pop while rolling paratha and start to break or tear from there.
    • Make ahead option: You can make the stuffing a day before and store it in the fridge. Also, you can knead the dough ahead of time and store it in the refrigerator (for up to 24 hours only).

    Nutrition

    Serving: 1paneer paratha | Calories: 196kcal | Carbohydrates: 24.8g | Protein: 7.3g | Fat: 19.3g | Saturated Fat: 5.3g | Cholesterol: 17mg | Sodium: 320mg | Potassium: 44mg | Fiber: 1g | Sugar: 0.1g
    *Nutrition information is a rough estimate for 1 serving
    Did you make this recipe?Snap a pic, mention @spice.up.the.curry or tag #spiceupthecurry. I would love to see.

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    1. Kavery

      April 07, 2017 at 7:28 pm

      Paratha's turned out to be super tasty. Thank you for this great recipe !!
      I mixed the stuffing ingredients with the wheat flour and made dough to save time. Surprisingly, the dough wasn't sticky.5 stars

      Reply
      • Kanan

        April 10, 2017 at 2:56 pm

        Great idea of adding paneer into the dough.

        Reply
    2. shruthi mahesh

      January 01, 2017 at 11:10 am

      Wonderful recipe .Thanks a ton! !5 stars

      Reply
      • Kanan

        January 02, 2017 at 9:42 pm

        Glad you liked.

        Reply
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    Kanan

    Hi, I'm Kanan Patel. I share easy, delicious vegetarian recipes (mostly Indian) and Eggless baking recipes that you can sure count on!

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