Paneer Paratha Recipe
Learn how to make soft, flavorful paneer paratha with this easy recipe. Perfect for breakfast or lunch with step-by-step tips
Ingredients
For the Dough
- 2 cups whole wheat flour 240g
- 1/2 tsp salt
- 1 tbsp oil or ghee
- Water as needed approximately 3/4 cup
For the Paneer Filling
- 200 g paneer crumbled or grated
- 1 green chili finely chopped
- 2 tbsp coriander leaves chopped
- 1/2 tsp cumin powder
- 1/2 tsp red chili powder
- 1/4 tsp garam masala
- 1/4 tsp amchur or lemon juice
- Salt to taste
For Cooking
- Ghee or oil as needed
Instructions
- Make the dough. Add flour, salt, and oil to a bowl. Mix well. Add water gradually and knead into a soft, smooth dough. Cover and rest for 15 minutes.
- Prepare the filling. In a bowl, combine crumbled paneer, green chili, coriander, cumin powder, red chili powder, garam masala, amchur, and salt. Mix well until everything is evenly distributed. Keep aside.
- Divide the dough. After resting, divide the dough into 4 equal portions. Roll each into a smooth ball.
- Roll and stuff. Take one dough ball, flatten it, and roll into a small circle about 3-4 inches in diameter. Place 2-3 tablespoons of filling in the center.
- Seal the paratha. Bring the edges of the dough together to cover the filling completely. Pinch and seal tightly. Flatten gently with your palms.
- Roll out the paratha. Dust with flour and roll gently into a 6-7 inch circle. Do not press too hard or the filling will come out. Roll evenly to maintain uniform thickness.
- Heat the tawa. Place a tawa or flat skillet on medium-high heat. Once hot, place the rolled paratha on it.
- Cook the paratha. Cook for 1 minute until small bubbles appear. Flip and cook the other side for another minute. Apply ghee or oil on both sides and cook, pressing gently with a spatula, until golden brown spots appear on both sides.
- Serve hot. Remove from tawa and serve immediately with butter, yogurt, pickle, or curry of your choice.
Notes
Use a heavy-bottomed tawa for even heat distribution.
If the dough tears while rolling, it may be too dry. Add a few drops of water and knead again.
Make parathas ahead and stack them with parchment paper between each. Store in the fridge for up to 2 days or freeze for up to a month.
Reheat frozen parathas directly on a hot tawa without thawing for best results.
For softer parathas, apply ghee generously while cooking. For a healthier version, use minimal oil.
You can prepare the filling a day in advance and refrigerate. Bring it to room temperature before stuffing.
Adjust spice levels to suit your taste. Add more chili for heat or skip it entirely for kids.