Paneer Paratha is a popular, delicious, and nutritious Indian flatbread stuffed with a delightful mixture of paneer (Indian cottage cheese), onions, herbs, and spices. This mouthwatering delicacy can be devoured as a breakfast or a main course.
This easy paratha recipe combines the richness and creaminess of paneer with the comfort of a flatbread. This stuffed flatbread is not only scrumptious but also a good source of protein and essential nutrients.
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Due to its appetizing flavors, and nutritional value, this delectable Indian dish is a beloved flatbread option among all age groups.
Whether you are relishing it for breakfast, dinner, or lunch, paneer paratha is sure to gratify your taste buds. You can serve your paneer parathas with a variety of accompaniments.
On this page, you will get a step-by-step picture and a video guide on how to prepare paneer paratha at home, including tips for variations.
About Paneer Paratha
Paneer paratha, a favorite stuffed Indian flatbread, merges the wholesomeness of whole wheat flatbread (Plain Paratha) with a toothsome filling of paneer (Indian cottage cheese), green chilies, onion, herbs, and fragrant spices. From breakfast tables to celebration feasts, or festive spreads, paneer paratha has its own place.
With its crisp outer layer, paired with the luscious paneer filling, it is much more than a simple paratha. Paneer paratha is a party of taste and textures that seizes the essence of an Indian platter.
This paratha is a fulfilling and balanced meal in itself, but to complete the culinary experience you can serve it with chutney, yogurt, raita, or pickle of your choice. Plus, it is a vegetarian side dish that can also be made vegan with a slight modification. It is also a versatile flatbread that can be savored as breakfast, lunch, or even as a satisfying dinner along with some curry, raita, salad, dal, and rice.
I have added onion, mint leaves, coriander leaves, green chilies, and spices to the paneer filling. This flavorful filling is easily customizable, and you can add other vegetables or spices of your choice.
Make this classic paneer paratha recipe if you want the warmth and deliciousness of a healthy meal in the comfort of your home.
This Paneer Paratha
✔︎ is protein-rich
✔︎ is nutritious & easy to make
✔︎ is delicious and filler
✔︎ is loaded with healthy fats
✔︎ is a rich source of vitamins and minerals
✔︎ is versatile
✔︎ can be served as breakfast, lunch, or dinner
✔︎ is also suitable for a festive meal
✔︎ keeps you satiated for hours
Paneer Paratha Ingredients
- Whole Wheat Flour: It is used for making paratha dough. Whole wheat flour is rich in dietary fiber and essential nutrients; hence it is the main ingredient in making staple flatbreads such as roti or paratha.
If you don’t want to use whole wheat flour, then you can also use all-purpose flour.
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Water: It is used as a liquid to make dough. If you want rich dough, then you can also use milk for making paratha dough.
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Paneer: It is the star ingredient of this recipe. For making stuffing you will need either grated or crumbled paneer (Indian cottage cheese). Paneer is a protein-rich ingredient, which adds a rich, and creamy texture to the filling.
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Onions: I have added some finely chopped red onions to the filling. They add a mild sweetness and crunch, and a pungent flavor to the filling. You can also use yellow or any other kind of onion. Spring onions can also be used in this recipe.
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Green Chilies: Some finely chopped green chilies are added to the filling for a heat kick, freshness, and overall elevated taste. In this recipe, you can choose mild or hot chilies. Also, you can adjust the amount of green chilies according to your taste preference.
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Herbs: Freshly chopped mint and coriander (cilantro) leaves added for a refreshing aroma, and herby punch. They also add vibrancy to the filling.
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Spices: I have added some whole and powdered spices to the paneer filling.
The spices I have used in the filling are pounded coriander seeds, roasted cumin powder for earthy notes, red chili powder for fiery touch, garam masala powder for aromatic flavor, chaat masala (or amchur) powder for a tangy dimension, black salt for a distinct savory hint.
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Salt: A little bit of salt is needed to season the dough. A pinch of salt enhances the taste of paratha. Salt is also added to the paneer filling as seasoning.
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Ghee/oil/butter: A little bit of oil/ghee goes to the dough mixture. Ghee/oil makes the soft and pliable dough, resulting in soft parathas. Also, you will need some fat to cook the parathas.
I have cooked these parathas with oil, but you can also use ghee or oil for roasting parathas.
Variations
Aloo Paneer Paratha
Love aloo paratha and paneer paratha? Then there is a way you can relish the taste of both parathas in a single paratha. Simply add the boiled and mashed potatoes to the paneer filling. The addition of boiled potatoes contributes creaminess to the filling while enhancing the overall flavor.
Mixed Vegetable Paneer Paratha
To make a veggie-rich paneer paratha, you can add 1 cup of grated and minced vegetables to the paneer mixture. The vegetables that taste good in this paratha are boiled potatoes, carrots, bell peppers, corn, and peas.
Paneer Peas Paratha
Peas and paneer are a delicious combination of a matar paneer curry, paneer pulao, or paneer matar paratha, this combination always rocks. Boiled peas will add a beautiful color and hint of sweetness to this paneer paratha. To make paneer peas paratha, add boiled and mashed peas to the paneer filling. The rest of the recipe will be the same.
Spinach-Paneer Paratha
Just like palak paneer curry, spinach paneer paratha tastes mouth-watering. The vibrant green hues not only add vibrancy but also infuse paneer paratha with healthiness. To make spinach paneer paratha or palak paneer paratha, simply add blanched and chopped spinach to the filling and make parathas.
Alternatively, you can also add pureed spinach to the dry flour for making palak dough. For this variant, use only paneer filling. Similar to aloo palak paratha, the green outer and whiter interior looks visually appealing and tastes scrumptious.
Paneer-Sweet Potato Paratha
If you like the wholesome goodness of sweet potatoes, then you can try this paneer sweet potato paratha. Simply add 1 cup of boiled, peeled, and mashed sweet potatoes to the paneer filling for nutrients and delightfulness, and use this filling for making paratha.
Non-Stuffed Paneer Paratha
Instead of making a paneer filling, you can add all the filling ingredients to the dry flour and knead well using a little water to make a smooth dough. Roll the parathas in a circle and cook parathas using oil/ghee until they are cooked and have golden spots on both sides.
Paneer Avocado Paratha
To make this green goddess version of paneer paratha, you can swap the plain paratha dough with avocado roti dough and fill the paratha with the same paneer filling.
Paneer Schezwan Paratha
Love using Schezwan sauce in fusion Indo-Chinese dishes? Then you would love this fusion-inspired paratha. To make Paneer Schezwan Paratha, add 1 teaspoon of Schezwan sauce to the grated paneer filling. The hot, spicy, and tangy flavors give a unique and indulgent twist to this traditional dish.
**Paneer-Mushroom Paratha
To make this version, you can add sautéed mushrooms to the paneer mixture. This mushroom paneer filling is umami-rich and texturally interesting.
Pesto Paneer Paratha
Pesto and paneer. a lovely pairing. If you like this combination, then you can make pesto paneer paratha by mixing grated paneer with a generous amount of basil or mint pesto.
Paneer Tikka Paratha
Paneer tikka is great as they are as well as in paneer tikka masala curry. But have you ever thought of making paratha? They taste extraordinary. To make paneer tikka paratha, simply chop plain or hariyali paneer tikka into small pieces, add chopped onions, chopped green chilies, chopped cilantro, and some more seasoning such as salt, amchur powder, red chilies powder.
Fill the rolled paratha discs with paneer tikka filling, seal the edges, and roll the paratha. Cook the paratha with oil/ghee.
Serving Suggestions
Paneer paratha tastes great when served hot straight out of the pan. They are delicious as they are. But just like any other paratha recipe, you can always pair these parathas with your favorite accompaniments. You can serve them with a dollop of plain yogurt, some raita, pickles, and chutneys.
If you are planning to serve it as a heartier festive meal, then pair it with curries such as paneer jalfrezi, shahi paneer korma, and chole masala. You can also add some plain steamed rice or matar pulao to the platter, along with fresh salad, papad, pickle, chutney, raita, and shahi tukda.
Storage Suggestions
Paneer parathas are best when consumed fresh immediately off the griddle. For the ultimate experience, it is way better when it’s hot, crisp, and bursting with flavors.
If you have leftover parathas, then you can store them for up to 1-2 days in the refrigerator. To store, let the parathas cool completely.
Once cooled, wrap the parathas in kitchen tissues first and then wrap in plastic wrap and then store them in an airtight container in the refrigerator.
Reheating: When you want to serve, reheat the refrigerated parathas in a preheated griddle (tawa) over medium-low heat, until they are warm through and crisp again.
Freezing Paneer Paratha
If you want to store paneer parathas for a longer period, then you can opt to freeze them. To freeze, let the parathas cool completely. Then place the parchment paper between each paratha to prevent sticking. After that, wrap the parathas tightly in plastic wrap or aluminum foil.
Then you can place the wrapped parathas in an airtight container or freezer bag and freeze them for up to 1 month.
Reheating Frozen Paneer Paratha: When you want to eat, thaw the parathas overnight in the refrigerator or for 30 minutes at the counter. Then, reheat the frozen parathas on a preheated tawa (griddle) over low-medium heat until they turn crisp again.
If paratha seems dry after freezing, then you can apply a little bit of oil or ghee to make them fresh again.
Pro tips and tricks to make the best Paneer Paratha
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Kneading: When making paratha or any other flatbread, it is important to knead a soft and pliable dough. The soft dough helps in easier rolling.
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Paneer: You can either crumble or grate to get a uniform texture and smooth consistency.
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Use medium heat: When cooking parathas, use moderate heat to ensure perfectly cooked parathas without getting burnt.
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Serving: Serve with Love: Paneer paratha is at its best when relished hot straight from the griddle. You can serve it with chutney, raita, and pickle of your choice.
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Seasoning: I have seasoned the filling with some powdered and whole spices. The amount of spices can be adjusted according to your taste preferences. So, feel free to play with quantities and variations, you can even season the paneer filling with your favorite spice blend.
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Rolling: The key to getting the appealing and delicious paratha is uniform rolling. So, make sure that you roll the dough evenly.
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Avoid Overstuffing: You need to stuff parathas generously with filling, but make sure you do not overstuff the dough as it can make it difficult to roll out the parathas.
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Storage: You can refrigerate leftover parathas wrapped in plastic wrap for up to 1-2 days. You can reheat refrigerated paneer parathas on a tawa to make them crispy and fresh again.
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Sealing: When making stuffed parathas, it is important to seal the edges of the paratha well to prevent the filling from coming out during cooking.
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Cooking: You can use ghee, oil, or even butter to cook paneer parathas. Applying a little fat will not only enhance the flavor but will help in achieving a crispy and golden exterior. Also, make sure to use a spatula to press the paratha gently as it cooks.
FAQ
Can I use store-bought paneer for the filling?
Using homemade fresh paneer makes the best parathas. But if you don’t have time to make fresh paneer, then you can surely use store-bought paneer for making paneer filling.
How can I prevent the filling from leaking out while rolling the paratha?
To prevent leaking, simply avoid overstuffing and seal the edges of the dough properly before rolling. Also, paneer filling should not be wet.
Can I prepare the filling in advance?
Yes, making paneer filling ahead of time is possible. Just prepare the paneer filling in advance and refrigerate it in an air-tight container. This way you can make parathas any time you are craving for paneer parathas.
Can I freeze the paratha?
Yes, freezing paneer paratha is possible. To freeze, let the paratha cool completely and then layer each paratha with parchment paper. Then wrap them tightly in plastic wrap and freeze for up to 1 month.
When you want to serve, simply thaw the parathas and reheat them in a griddle until they are hot and crisp again.
Can I use other flour instead of whole wheat flour?
Wheat flour is the traditional flour for making parathas. But you can use other flour such as all-purpose flour, multigrain flour, and millet flour. You can also try using gluten-free flour options. Just remember that the different flours will give different textures and tastes.
What can I substitute for green chilies if I don’t want it too spicy?
If you think green chilies are too spicy for you, then you can either use mildly hot chilies or simply skip adding green chilies.
Can I make mini paneer parathas for parties or appetizers?
Certainly! You can shape mini paneer parathas. They make lovely bite-sized appetizers for party bites.
Is it necessary to use ghee or oil while cooking the paratha?
No, you cannot skip adding fat. Using some kind of fat is necessary for making parathas. Using fat while cooking will not only intensify the flavor but will also create a crispy texture.
Can I cook frozen parathas in a microwave?
You can reheat frozen parathas in a microwave. Just remember, that parathas will not be crisp after microwaving. So, it is recommended to use a stovetop pan to get the best results.
Paneer Paratha (Step-by-step photo instructions)
Dough Preparation
- In a large bowl, add whole wheat flour, a generous pinch of salt, and 1 teaspoon oil/ghee. Mix well to combine, then gradually add water and knead to form a smooth dough.
- Drizzle a few drops of oil over the dough, and spread it evenly. Cover the dough with a muslin cloth, and allow it to rest for 15 minutes.
Make Stuffing
- To create the stuffing, grate or crumble the paneer onto a plate. Add finely chopped onions, green chilies, fresh coriander leaves, fresh mint leaves, roasted cumin powder, pounded coriander seeds, garam masala powder, red chili powder, amchoor or chaat masala powder, and black salt to the same plate. Mix the ingredients thoroughly. Next, add the salt to taste and mix again. Set aside.
How to make Paneer Paratha
- After resting, lightly knead the dough again and divide it into 6 equal balls. Take a dough ball and press it into a thick disk. Sprinkle some dry flour on rolling board, then gently flatten the dough ball onto it. Roll out the dough to make a 4-inch diameter circle. Place about 2-3 tablespoons of the paneer stuffing in the center and seal the edges to form a ball again. Dust your work surface with flour and flatten the stuffed dough ball slightly.
- Gently roll out the paratha using a rolling pin, being careful not to puncture it.
- To cook paratha, heat a pan/tawa over medium heat. Once hot, place the rolled-out paneer paratha on it and cook for 2-3 minutes on medium heat or until brown spots appear on the bottom side. Once you start seeing bubbles form, and color change, flip it. Brush the cooked side with ghee, oil, or butter and cook the other side for 2-3 minutes. Flip it again and brush it with ghee. Keep pressing the parathas with a spatula for even cooking.
- Cook until the paratha is crispy and golden brown on both sides. Once perfectly cooked, remove the paratha from the heat Repeat the process for all the paneer-stuffed parathas. Garnish the paneer parathas with butter, chopped coriander leaves and serve hot with raita and chutney.
Recipe Card
Paneer Paratha [Recipe]
★★★★★
(Rating: 5 from 8 reviews)
| Prep time 🕐 | Cook time 🕐 | Total time 🕐 |
|---|---|---|
| 30 mins | ||
| Category ☶ | Cuisine ♨ | Serves ☺ |
| Breads | Indian | 6 Paratha |
| Nutrition Info ⊛ | Serving size ⊚ | |
| 250 calories | 1 |
INGREDIENTS
For Paneer Paratha Dough
- 2.5 cups whole wheat flour
- A generous pinch of Salt
- 1 teaspoon ghee or oil
- Water, as needed
Ingredients For Stuffing:
- 450 grams paneer, grated or crumbled
- 3 tablespoons onions, finely chopped
- 1-2 tsp green chilies, finely chopped
- 1 tablespoon pounded coriander seeds
- 1 teaspoon cumin Powder
- 1 teaspoon red chili Powder, adjust to taste
- 1/2 teaspoon garam masala powder
- 1 teaspoon amchoor (dry mango powder) or chaat masala powder
- 3/4 teaspoon black salt
- 2 tablespoons chopped coriander leaves
- 2 tablespoons chopped mint leaves
- Salt, to taste
For Cooking Paneer Paratha
- Ghee, Oil, or Butter for cooking
INSTRUCTIONS:
Dough Preparation
- In a large bowl, add whole wheat flour, a generous pinch of salt, and 1 teaspoon oil/ghee. Mix well to combine, then gradually add water and knead to form a smooth dough.
- Drizzle a few drops of oil over the dough, and spread it evenly. Cover the dough with a muslin cloth, and allow it to rest for 15 minutes.
Make Stuffing
- To create the stuffing, grate or crumble the paneer onto a plate. Add finely chopped onions, green chilies, fresh coriander leaves, fresh mint leaves, roasted cumin powder, pounded coriander seeds, garam masala powder, red chili powder, amchoor or chaat masala powder, and black salt to the same plate. Mix the ingredients thoroughly. Next, add the salt to taste and mix again. Set aside.
How to make Paneer Paratha
- After resting, lightly knead the dough again and divide it into 6 equal balls. Take a dough ball and press it into a thick disk. Sprinkle some dry flour on rolling board, then gently flatten the dough ball onto it. Roll out the dough to make a 4-inch diameter circle. Place about 2-3 tablespoons of the paneer stuffing in the center and seal the edges to form a ball again. Dust your work surface with flour and flatten the stuffed dough ball slightly.
- Gently roll out the paratha using a rolling pin, being careful not to puncture it.
- To cook paratha, heat a pan/tawa over medium heat. Once hot, place the rolled-out paneer paratha on it and cook for 2-3 minutes on medium heat or until brown spots appear on the bottom side. Once you start seeing bubbles form, and color change, flip it. Brush the cooked side with ghee, oil, or butter and cook the other side for 2-3 minutes. Flip it again and brush it with ghee. Keep pressing the parathas with a spatula for even cooking.
- Cook until the paratha is crispy and golden brown on both sides. Once perfectly cooked, remove the paratha from the heat Repeat the process for all the paneer-stuffed parathas. Garnish the paneer parathas with butter, chopped coriander leaves and serve hot with raita and chutney.
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NOTES:
- Kneading: When making paratha or any other flatbread, it is important to knead a soft and pliable dough. The soft dough helps in easier rolling.
- Paneer: You can either crumble or grate to get a uniform texture and smooth consistency.
- Use medium heat: When cooking parathas, use moderate heat to ensure perfectly cooked parathas without getting burnt.
- Serving: Serve with Love: Paneer paratha is at its best when relished hot straight from the griddle. You can serve it with chutney, raita, and pickle of your choice.
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Author: Anupama
Recipe Source Link: https://www.mygingergarlickitchen.com/paneer-paratha/