Paneer paratha step-by-step recipe with photos.
Whole wheat flatbread stuffed with grated Indian cottage cheese and spices – a delight for paratha lovers. Paneer is fresh cottage cheese and paratha is an unleavened flatbread made with atta (also known as chapati flour or Indian whole wheat flour). This simple paneer paratha is ready in minutes and tastes absolutely wonderful. This paratha does not need any elaborate accompaniment – it tastes great with just some raita and pickle and optionally few pats of butter.
These mildly spiced, shallow fried flatbread is traditionally served as breakfast, but we love eating them for lunch, dinner too or any time of the day! They are great for lunchboxes too as they stay soft for a long time. These parathas are quite healthy too – made with whole wheat and cottage cheese, each paratha needs just one to two teaspoon ghee to cook. While these parathas taste best when cooked with ghee, you can replace ghee with regular cooking oil. I season the grated paneer with spices and use it as the stuffing. It is best not to saute the paneer as this could make the paneer chewy. Keeping them fresh helps retain their soft texture.
For a variation, try aloo paratha or potato stuffed flatbread.
For more Punjabi recipes, click here.
For more paneer recipes, click here.
Paneer paratha step-by-step recipe with photos
1. Mix together the stuffing ingredients
2. Roll the dough into small circle and place filling in center
3. Bring the ends together and fold
4. Seal the ends completely
5. Roll into a disc
6. Fry both sides with some oil
7. Well-cooked paratha
Paneer paratha served with raita and pickle
FOR THE DOUGH:
FOR THE STUFFING: