Paneer Paratha Recipe

Paneer Paratha is a soft, flavorful stuffed flatbread filled with a mildly spiced paneer mixture. It’s one of the most loved North Indian breakfast or lunch options and is super filling and satisfying. You can enjoy it with curd, pickle, or just a dollop of butter. This paratha is not just tasty, but also a great way to include some protein in your meal. Learn to make perfect paneer paratha with the help of step by step instructions and pictures.

Paneer Paratha is loved by all for its taste especially kids. The paneer stuffing is made with a simple mix of crumbled paneer, everyday spices, and fresh coriander. The outer layer is made using whole wheat flour dough, just like regular roti or chapathi.

Jump to:

• About Paneer Paratha
• Paneer Paratha Ingredients
• How to make Paneer Paratha Step by Step
• Expert Tips
• Serving and Storage
• FAQS 
• 📖 Recipe Card

About Paneer Paratha

Paneer Paratha is an Indian dish made with whole wheat and a paneer filling. It is cooked on a tawa with ghee or oil until golden. It has crisp edges with a soft and flavorful inside. You don’t need too many ingredients, and you can make the filling ahead of time.

The stuffing is made with fresh paneer that’s crumbled and mixed with spice powders like red chili, cumin seeds, garam masala, and a pinch of chaat masala. You can easily adjust the spice levels to suit your taste. It’s also a great idea for travel or kids’ lunchboxes because it stays soft and delicious even after a few hours.

I usually make the dough fresh, but if I have leftover chapati dough, I use that too. The stuffing takes just 5 minutes to mix. Once you get the hang of rolling the stuffed dough, this recipe becomes very easy and quick to prepare. Whether it’s for a weekend brunch or weekday lunchbox, this paneer paratha always gets polished off quickly.

I often make this when I need something mild, delicious and filling. I prefer serving this hot with a spoon of homemade pickle and some chilled curd on the side. It’s comforting and satisfying for any meal of the day.

Paneer Paratha Ingredients

• Paneer – Fresh homemade paneer is always my first choice because of its soft texture and fresh taste. But store-bought paneer works too – just make sure to thaw it fully if it’s frozen before using.
• Red chili powder – A little spice adds warmth and gives the filling a nice color. I often use Kashmiri chili powder when I want the color without too much heat.
• Jeera (cumin) powder – Adds a lovely earthy flavor. If you have time, roast and grind the cumin seeds fresh – it really makes a difference.
• Chaat masala – I use a pinch to add tanginess. If you don’t have it, a little amchur powder and black salt work well.
• Garam masala – Adds warmth and depth. Sometimes I use pav bhaji masala for a twist.
• Coriander leaves – I love using a handful for freshness and flavor. You can skip it if you don’t have.
• Oil or ghee – It is used to cook the parathas. You can use any oil of your choice or ghee. Use ghee for richer taste.

Why This Recipe Works

• It’s a simple and quick to make recipe.
• This recipe uses basic pantry ingredients.
• It’s rich in protein, makes it a good breakfast or lunch option.
• It’s versatile—you can make it spicy, mild, thick, or thin as you like.
• A wholesome meal on its own, no side dish required.

Similar Recipes

• Aloo Paratha
• Masala Chapathi
• Methi Paratha
• Cheese Paratha
• Plain Paratha

How to make Paneer Paratha Step by Step

1.In a wide mixing bowl add wheat flour, salt and first give a quick mix for salt to be even. Then add water little by little, gather to form a soft pliable dough. Once it is gathered to a mass add 1/2 teaspoon oil and knead it once. The dough should not be too tight or too loose, it should be non sticky at this stage. Allow it to rest for a while until we prepare the sauce.

2.Crumble paneer well with your hands, add all the spice powders, coriander leaves and  salt. Mix well and set aside.

3.Now pinch a lemon sized ball , Flour the surface and roll the chappathi dough slightly thicker. Spoon the paneer mixture may be 2-3 teaspoon. Gather the dough from all sides like shown below.

4.Seal it completely, flip over and press it well with your hands so that the stuffing is even on all sides. Then roll into slightly thin parathas as per your preference, dust flour then and there to avoid sticking.

5.Heat a dosa pan and carefully transfer the paratha, drizzle oil / ghee .Once it starts to bubble on one side. Flip over to other side and cook till brown spots appear here and there. It will start puffing up when we press it. Cook well on both sides.

Serve hot with any pickle of your choice or with curd!

Expert Tips

• Stuffing – Make sure the paneer is dry and well crumbled. I always do this first, so it doesn’t leak while rolling.
• Rolling – Don’t press too hard while rolling after stuffing. Be gentle so the filling doesn’t come out.
• Dough – Keep the dough soft and smooth. If it’s too hard or sticky, rolling becomes tough.
• Heat – I always cook on medium-high heat. If the flame is too low, the paratha may turn hard.
• Homemade – Use fresh paneer for best texture. If you’re using frozen paneer, thaw it before using.
• Sealing – After stuffing, press and seal the edges well. This keeps the filling from coming out while cooking.

Serving and Storage

Serve paneer paratha hot with curd, pickle, or butter. You can also serve it with with mint chutney or even ketchup if making for kids.

Store leftovers in the fridge for a day. Reheat before serving. The stuffing can also be made ahead and stored for 1–2 days in the fridge.

FAQS 

1.Can I use store-bought paneer?

Yes, just thaw it well before using. However using homemade paneer is best for its freshness and texture.

2.How to prevent the filling from coming out?

Don’t stuff too much and seal the edges tight. Press slightly to make the stuffing even then Roll gently.

3.Can I skip some spices?

Totally. Adjust them to your taste, especially if making for kids. You can plus or minus the spices according to your preference.

4.Can I make the dough in advance?

Yes, make it a day ahead and keep it covered in the fridge.

5.Is it good for lunchboxes?

Absolutely! It stays soft and keeps you full for hours.

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