Paneer parathas are Indian flatbreads made from whole wheat flour, stuffed with a spiced mixture of crumbled paneer (Indian cottage cheese), onions and green chillies. The filling is rolled into the dough and cooked on a hot griddle until golden brown and crispy.
Paneer parathas were my absolute childhood favourite - my mum used to make them all the time, and nothing beat that warm spiced filling with the crispy paratha!
Paneer paratha are loved across India, especially North India and are a staple in many households and dhabas (roadside eateries).
They are best enjoyed hot off the griddle with butter, yogurt, pickles, or even a cup of masala chai. They made a delicious meal that can be enjoyed for breakfast, lunch, or dinner.
The soft, crumbly paneer filling absorbs the warmth of aromatic spices like cumin and garam masala. Fresh coriander and green chillies add a hint of freshness and heat. The whole wheat paratha itself is crisp and golden on the outside, creating a perfect contrast with the creamy paneer filling.
If you fancy plain paratha, then these whole wheat paratha are the way to go.
Other stuffed paratha you may like are my moong dal green peas paratha.
Ingredients
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
For the Filling
Paneer - I have used homemade paneer, however store-bought paneer works fine too.
Onion - Red or white both works equally well.
Green chillies - If not available use red chilli powder.
Fresh coriander
Garam masala
Cumin and coriander powder
For the Dough
Whole wheat flour - regular chapati flour also known as chakki aata.
Carom seeds - ajwain aid to digestion the food.
Salt
Oil
Tips
There are a few tips and tricks that will prevent your parathas from tearing.
- Cook the onions - gently sauteing the onions until just soft will prevent the onion from tearing through the outer dough layer when rolling out.
- Do not over-stuff the filling into the dough.
- Use a gentle hand when rolling the dough.
- The paneer should be crumbly and soft.
Serving Suggestion
Paneer paratha are filling and satisfying when prepared for either breakfast, lunch, or dinner.
Paneer paratha are best served hot with a dollop of butter or ghee melting on top, alongside cooling accompaniments like yogurt or cucumber raita and green coriander mint chutney.
A side of tangy pickle such as this instant green chilli carrot pickle adds a burst of flavour, while a cup of masala chai is comforting.
Storage
Paneer Paratha are best enjoyed immediately or on the day of making. However, they can be stored in an airtight container in the fridge for a day. Reheat on the stove top or microwave.
You could prepare the filling ahead of time and keep in the fridge for up to 2 days. The dough is best prepared just before cooking.
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Paneer Paratha Recipe
Equipment
- Rolling Pin
- Griddle Tawa
Ingredients
Stuffing
- 1 cup paneer grated or crumbled
- ¼ cup onion
- ¼ cup fresh coriander
- 2 tablespoon green Chillies finely chopped
- ¼ teaspoon garam Masala
- 1 teaspoon cumin and coriander powder
- 1 teaspoon salt
Dough
- 2 cup whole wheat flour chapati flour
- ½ teaspoon carom seeds ajwain
- 2 teaspoon oil
- ¼ teaspoon salt
Extra
- 5 tablespoon oil for pan frying the parathas
Instructions
Prepare Dough
- In a mixing bowl or wide plate mix dough ingredients in a big bowl and add enough water to make semi-stiff but pliable dough.
- Cover the dough with clean kitchen towel and leave it aside to rest for 15-20 minutes. Meanwhile prepare the paratha stuffing.
Paneer Stuffing
- I like to slightly cook onions with a little oil in a small pan before adding it to the paneer to soften them.
- Make the stuffing by mixing paneer, cooked onion, coriander, spice powders, salt and chillies.
- Make small portions and roll them into equal sized balls.
Roll the parathas
- Divide the dough into equal portions and roll into small balls.
- Take one ball, roll it into a small circle, and place a spoonful of the paneer stuffing in the centre.
- Bring the edges together and seal the stuffing.
- Gently roll it into a flat paratha using a rolling pin.
- Alternatively, pat out a ball of dough until it becomes a small circle, then place the ball of stuffing in the centre. Using your fingers, seal the stuffing and then pat out the dough using your fingertips. Roll out the paratha.
- Heat a tawa (griddle) on medium heat.
- Place the rolled paratha on the tawa and cook for 1-2 minutes until bubbles appear.
- Flip and apply some oil on the top side.
- Flip again, apply oil on the other side, and cook until golden brown spots appear.
- Repeat for all parathas.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Share on Facebook Pin This RecipeNote – This recipe has been updated from our recipe archives with new images and content, but the recipe remains the same. First published in August 2010.
Sumi says
love this spiced up version of paneer parathas.Hey have you changed the blog look.Something looks different here.You know its been long since I came here.
My Kitchen Antics says
This is such a great idea...i buy ready made paratha and i can easily do this trick because it involved sealing together two parathas..thanks for the excellent idea:)
Urmi says
Paneer paratha looks fabulous and mouth watering. Very beautifully presented.
Aparna S Mallya says
Nice step by pics and a tasty dish!
Rachana says
Hey Jagruti,
Paneer Paratha looks great!
Unknown says
What a delicious looking paratha, I love paneer paratha 🙂
Namitha says
Lovely paratha...love anything paneer 🙂
Panchpakwan says
Looks delicious and filling parathas dear..