Paneer paratha step-by-step recipe with photos.
About this recipe
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 a 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 teaspoons of 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.
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Step by step instructions
1. Mix together the stuffing ingredients
2. Roll the dough into a small circle and place filling in the 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:
- 2 cup whole wheat flour (atta) plus extra for dusting
- 2 tbsp ghee for dough, plus extra to fry the parathas
- Salt to taste
- ¾ cup water (approximately)
FOR THE STUFFING:
- 250 grams paneer
- 1 tsp red chilli powder or as per taste
- 2 tsp amchur
- ½ tsp garam masala
- 1 tsp chaat masala
- Salt to taste
- A few coriander leaves finely chopped
- To make the dough for parathas, mix whole wheat flour, ghee, and salt in a large bowl. Add water gradually and knead together to form a soft and smooth dough. Let it rest for 30 minutes
- In a bowl, grate the paneer. Combine it with the rest of the ingredients and mix well
- Once the dough is rested, knead it one more time and divide into eight equal portions
- Roll one portion of the dough into a small circle. Place 2-3 tbsp of paneer mixture in the center. Slowly bring the sides of the dough together and seal it completely
- Roll the stuffed dough into 6-7 inch disc using some extra flour for dusting
- Heat a skillet/frying pan. Place the rolled paratha on it and let it cook for 1-2 minutes. Do not add oil at this stage
- Flip over to cook the other side. Apply 1 tsp oil or ghee on the cooked side
- Flip again and gently press using a spatula or wide spoon. Apply some ghee and flip again till done
- Serve hot with Indian pickle, a dollop of butter and raita