Paneer Paratha recipe

One of the most popular Indian flatbreads, parathas come in a variety of forms, including aloo, gobi, methi, and mixed vegetable. Parathas are a great option for any meal of the day because each stuffing adds a distinct flavor and charm.

Among these, Paneer Paratha is notable for its rich flavor, creamy stuffing, and tender texture. This healthy dish, which is full of spiced cottage cheese, is not only delicious but also high in protein, which will keep you going for hours. It is therefore a popular choice for a nutritious Indian breakfast; when served hot with pickles, curd, or butter, it elevates an ordinary morning into a royal feast. Paneer Paratha can be eaten right off the tawa or packed for lunch.

Ingridients

For the Dough:

2 cups whole wheat flour (atta)
½ tsp salt
Water (as needed for kneading)
1 tsp oil or ghee (optional, for softer dough)

For the Stuffing:

1 cup grated paneer (cottage cheese)
1-2 green chilies (finely chopped)
2 tbsp fresh coriander leaves (finely chopped)
½ tsp red chili powder
½ tsp garam masala
½ tsp cumin powder
½ tsp salt (or as per taste)
½ tsp dry mango powder (amchur) or lemon juice

For Cooking:

Ghee or oil for roasting the parathas

Procedure(Stepwise)

Step 1 – Prepare the Dough

In a large mixing bowl, add whole wheat flour and salt.

Gradually add water and knead into a soft, smooth dough.
Add a little oil or ghee and knead again.
Cover and let it rest for 15–20 minutes.

Step 2 – Make the Paneer Stuffing

In a bowl, add grated paneer, green chilies, coriander leaves, red chili powder, garam masala, cumin powder, salt, and amchur/lemon juice.

Mix well so the spices blend evenly.
Keep aside.

Step 3 – Roll and Fill the Paratha

Divide the dough into equal-sized balls.

Roll one dough ball into a small circle (about 4 inches).
Place 2–3 tablespoons of paneer stuffing in the center.
Bring the edges together to seal it.
Gently roll again into a flat circle (6–7 inches), dusting with flour as needed.

Step 4 – Cook the Paratha

Heat a tawa or flat pan on medium flame.
Place the rolled paratha and cook for 30–40 seconds.
Flip it, apply ghee or oil, and cook until golden brown spots appear on both sides.
Repeat for all parathas.

Step 5 – Serve Hot

Serve paneer parathas with curd, pickle, or butter for a wholesome and tasty meal.

Some FAQ's

1. Can I make Paneer Paratha without stuffing?
Yes. You can knead grated paneer directly into the dough with spices and roll it out like a normal paratha. This makes it easier for beginners.

2. How to keep Paneer Paratha soft for lunchbox?
Use fresh paneer, knead the dough with a little milk instead of water, and apply ghee after cooking. Wrap in foil or a soft cloth before packing.

3. Can I make it with frozen paneer?
Yes. Just thaw it completely and squeeze out extra water before grating to avoid soggy stuffing.

4. What can I serve with Paneer Paratha?

Paneer Paratha tastes great with curd, butter, pickle, mint chutney, or even a cup of hot tea.

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