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.
Servings4 parathas
Ingredients
- 1 cup wheat flour
- 1/2 cup paneer crumbled
- 1 teaspoon red chilli powder
- 1/2 teaspoon roasted jeera powder
- a tiny pinch chat masala powder
- 1 teaspoon garam masala powder
- 1 tablespoon coriander leaves
- salt to taste
- oil or ghee to toast
Instructions
- 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.
- Crumble paneer well with your hands, add all the spice powders, coriander leaves and salt. Mix well and set aside.
- Now pinch a lemon sized ball , Flour the surface and roll the chapathi dough slightly thicker.. Spoon the paneer mixture may be 2-3 teaspoon. Gather the dough from all sides like shown below.
- 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.
- 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 Paneer Paratha hot with any pickle of your choice or with curd!
Notes
- 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.
Nutrition Facts
Paneer Paratha Recipe
Amount Per Serving (200 g)
Calories 201
Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 4g25%
Polyunsaturated Fat 0.2g
Monounsaturated Fat 0.1g
Cholesterol 19mg6%
Sodium 16mg1%
Potassium 48mg1%
Carbohydrates 25g8%
Fiber 1g4%
Sugar 0.1g0%
Protein 7g14%
Vitamin A 158IU3%
Vitamin C 0.1mg0%
Calcium 144mg14%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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