Warm, richly spiced, and built for a satisfying meal, Paneer Paratha Recipe | How to Make Paneer Parata is a vegetarian Indian paratha made with paneer, cumin powder, and aamchur in about 65 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 30 minutes
  • Cook time: 15 minutes
  • Total time: 65 minutes
  • Yield: 6 Servings
  • Category: paratha
  • Cuisine: Indian

Ingredients

for Paneer Stuffing:

  • 2 cup paneer (grated)
  • ½ tsp cumin powder
  • 1 tsp aamchur
  • ½ tsp chilli powder
  • 1 inch ginger (grated)
  • 2 chilli (finely chopped)
  • 2 tbsp coriander (finely chopped)
  • ½ tsp salt

for dough:

  • 2 cup wheat flour
  • ½ tsp salt
  • ½ tsp ajwain / carom seeds
  • water (for kneading)

Method

How to make paneer stuffing for paratha:

  1. Firstly, in a large bowl take 2 cup paneer, ½ tsp cumin powder, 1 tsp aamchur, ½ tsp chilli powder, 1 inch ginger, grated, 2 chilli, finely chopped, 2 tbsp coriander, and ½ tsp salt.
  2. Mix well making sure everything is well combined. Paneer stuffing is ready, keep it aside.

How to make dough for paratha:

  1. Firstly, in a large bowl take 2 cup of wheat flour ½ tsp salt and ½ tsp ajwain. Mix well.
  2. Add water as required and start to knead.
  3. Knead to a smooth and soft dough adding water as required.
  4. Grease oil and rest for 20 minutes.

How to make Paneer Paratha:

  1. After the dough has rested for 20 minutes, knead slightly.
  2. Now pinch a ball-sized dough and roll about 4 inches in diameter.
  3. Place a ball-sized prepared paneer stuffing in the centre.
  4. Take the edge and start pleating bringing it to the centre.
  5. Also, join the pleats together and secure tight pinching off excess dough.
  6. Sprinkle some wheat flour and roll slightly thick.
  7. On a hot tawa place the rolled paratha and cook for a minute.
  8. Furthermore, flip the paratha when the base is partly cooked (after a minute).
  9. Also, brush oil/ghee and press slightly. Flip again once or twice till both sides are cooked properly.
  10. Finally, serve hot Paneer paratha with sauce, raita or pickle.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.