Paneer parathas are a delicious and popular Indian whole wheat flatbread stuffed with paneer (Indian cottage cheese), spices, and herbs.

Recipe Snapshot

  • Prep time: 15 minutes
  • Cook time: 30 minutes
  • Total time: 45 minutes
  • Yield: 8 parathas
  • Category: Breakfast
  • Cuisine: Indian, Punjabi

Ingredients

For the Dough

  • 2 cups whole wheat flour
  • 1/2 teaspoon salt (to taste)
  • 1 teaspoon oil
  • 3/4 -1 cup water (for kneading the dough)

For the Paneer Filling/Stuffing

  • 2 cups paneer (Indian Cottage Cheese) ((about 200 grams))
  • 2-3 tablespoons onion (finely chopped)
  • 1 teaspoon ginger (grated)
  • 1-2 green chilies (finely chopped)
  • 2-3 tablespoons coriander leaves
  • 1/2 teaspoon red chili powder
  • 1/2 teaspoon roasted cumin powder
  • 1/2 teaspoon amchur powder
  • 1/2 teaspoon garam masala
  • salt (to taste)
  • ghee (for roasting parathas)

Method

Knead the Dough

  1. In a large mixing bowl, combine whole wheat flour, salt, and oil. Gradually add water and knead to form a smooth dough. Smear some oil on the top. Cover and let it rest for 15 to 20 minutes.

Make Paneer Stuffing

  1. To make the paneer filling, use either homemade or store-bought paneer. Grate the paneer using a box grater for even-sized paneer. You can also crumble it into small pieces. Then add onions, ginger, green chilies, coriander leaves, red chili powder, roasted cumin powder, amchur powder, garam masala powder, and salt. Mix everything well. Ps: If you are making it for kids, you can reduce the spice level.

Assemble And Roll

  1. Now, take a tiny amount of the dough, and roll them in your palms to make them even. Then dust some flour on the dough ball, and roll it out into a small disc.
  2. Stuff it with the 2-3 tablespoons of paneer filling in the circle's center, and remember not to over-fill.
  3. Then bring the ends together, seal them, and pinch off the excess dough. Next, using your fingers, gently press the sealed part to evenly distribute the filling.
  4. Dust the stuffed dough ball with flour on both sides and roll gently to make a 7-8 inch diameter paratha. Ensure that the edges are of uniform thickness, neither too thick nor too thin.

Cook the Parathas

  1. Heat a tawa or skillet over medium heat. Place the paratha on the tawa and cook it for 1-2 minutes until small bubbles appear on the surface.
  2. Then, flip the paratha and spread some ghee (or oil) on the surface. Continue cooking the other side and apply ghee again.
  3. Flip, and press lightly using a spatula and cook until both sides turn golden brown spots and no more raw doughy parts.

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.