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    Home » Indian Bread » Paratha Recipes » Paneer Paratha

    Paneer Paratha

    Posted on September 8, 2020 · Last Updated on June 8, 2022 · By Srividhya G · 12 Comments

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    paneer paratha with cut cucumbers and onions on the side on a black plate

    Check out how to make paneer paratha, a popular Indian flatbread stuffed with paneer, aka Indian cottage cheese. A perfect breakfast, brunch, and lunch dish. 

    paneer paratha stacked in black plate with cut onions and cucumbers with raita on the side

    When it comes to parathas, you cannot skip aloo paratha and paneer paratha. Earlier this week, I shared aloo paratha, and now its time for the paneer paratha. 

    While I love to make my paneer paratha with fresh homemade paneer, some days when I don’t plan for it properly, I end up using a store-bought paneer. And today’s recipe is also with store-bought paneer. 

    I made all the elaborate thalis for the mega BM first and pushed this paratha thali for later. But then the shelter-in-place happened, and all the stores were closed, and we were using our groceries very carefully. I did not dare to use my precious milk to make homemade paneer.

    Luckily I had store-bought paneer and went with that. Trust me, folks, store-bought paneer equally works well as well.

    PS – Ok, didn’t I say I struggle with perfect round shaped paratha, and in this one, you can clearly see it. I actually wanted to make a circle, a square, and a triangle. In the end, I made not-so-perfect squares and circles. 

    Paneer filling-

    Like cheese paratha, it’s easy to make the paneer paratha filling, especially if you are using a store-bought paneer. All you need to do is just grate the paneer and add in the spices and mix. That’s all. 

    I don’t follow a set recipe for the paneer paratha filling. I just add spices and herbs on a whim. But this particular ingredient set is something we really love, especially with store-bought, and that’s what I am sharing today. 

    Kasoori methi / dried fenugreek and paneer are combo made in heaven. I always add a few dried mint leaves and dried fenugreek leaves to my paneer, and it just intensifies the flavor.

    hand shot holding paneer paratha and showing the inside filling

    In today’s recipe, this is what I added along with paneer – carom seeds, dried mint, and fenugreek leaves, red chili powder, fresh cilantro, and salt.

    You can always adjust the amount as per your taste.

    The other variations that I go for are-

    • If I use fresh paneer, I add some onions, red chili powder, turmeric, fenugreek, and garam masala.
    • I have also tried paneer filling with South Indian sambar powder and vaangi bath powder. We liked the vangi bath flavor combination than the sambar powder one.
    • Somedays, I skip dried fenugreek and mint and add the same set of spices that I add for the aloo paratha. 

    The sky is the limit when it comes to the paratha filling. 

    Always make some extra paneer paratha filling-

    I always make some extra paneer filling, and I use it for sandwiches also. The potato filling, paneer filling, and cauliflower filling can be used for making sandwiches. Just smear some green chutney and sweet chutney on the bread and add the filling and grill it. I shared this on my Instagram as well. You can check this post for the paneer sandwich. 

    Now without any further ado, let’s get straight into the paneer paratha recipe.

    Paneer paratha recipe with step-wise pictures-

    Prepare the dough-

    kneading the dough in nutrimill artiste for paratha
    • I prepared my dough in the Nutril mill artiste. You can prepare it any stand mixer or knead it hand also. 
    • In a mixing bowl, add the whole wheat flour, oil, and salt. First, mix it and then slowly add water little by little and knead into the soft dough. 
    • If you are using the stand mixer, follow the instructions accordingly. I first add all the dry ingredients in my artiste, including wheat flour, salt, and oil, and mix it in pulse mode. This time, I used 1.5 cups of flour, and I used about ¾ cup of water. 
    • I first added a ½ cup of water and mixed it using pulse mode. Then I added ¼ more cup of water and kneaded the dough at speed 3 or 4 for 5 to 7 minutes.
    • After kneading, let the dough rest for 20 minutes. Make sure you cover the dough. 
    paneer paratha dough cut into small pieces
    • Divide the prepared dough into equal parts and roll them into smooth balls. I divided my dough into 6 balls. 

    Prepare the paneer paratha filling-

    paneer paratha filling
    • In a mixing bowl, add the grated paneer, carom seeds, dried fenugreek leaves, methi leaves, salt, red chili powder, and cilantro. Mix well and set it aside. 

    Stuff and roll the paneer paratha-

    stuffing the paneer and rolling the paratha
    • On a dusted surface, take one ball and roll it out into a small circle, 3 to 4 inches in diameter. Do not roll it too thin. Now place 1 to 2 tbsps of the paneer stuffing in the middle. Add the filling according to your dough size. It will be difficult to roll if you overfill. The paratha might tear. 
    • Bring all the edges in a pleated/folded fashion towards the center. Usually, all the recipes call to pinch off the excess dough as we fold and bring the edges to the center. But I don’t do that. I just press the excess dough and flatten it. 
    • Now using the rolling pin, evenly roll the paratha into your favorite shape. As you can see, this time I tried square and triangle and not-so-perfect circles. Roll it gently and apply equal pressure when rolling. Shake off the excess flour. 
    • Similarly, make all the parathas and keep them ready. If you are getting started with parathas, roll all the parathas first. As you become a pro, you can roll and cook simultaneously. 

    Cook the paratha-

    cooking the paneer paratha
    • Heat an iron tawa and make sure it is hot. Make sure the heat is at medium to medium-high. Tawa should always be hot. 
    • Place the rolled paratha on the hot tawa. Let it cook for 30 seconds or so, spread ¼ to ½ tsp of oil around the edges, and cook for 30 seconds.
    • Now flip the parathas and spread some oil (¼ tsp) on top of the paratha. Gently press the paratha with the spatula and cook until you see the brown spots like below. Parathas will puff up too, and that’s a good sign. :-)
    • Note – Make sure you press the edges so that it cooks well. Add oil as required and flip the parathas as required. Basically, we need to cook until the parathas are crisp, and brown spots appear. 
    • Place the prepared paratha separately and apply a small layer of butter. This step is optional. Skip it if you want to keep the paratha vegan. I did not add any butter this time; also, I used minimal oil. 

    Recipe Notes-

    • Adjust the salt and spices for the filling according to your preference.
    • Check out the filling variations on the blog posts. 
    • Do not overfill the stuffing and press evenly for soft and crisp parathas. 
    • Make sure your tawa is hot while cooking the paratha. 
    • This time I went with minimal oil and did not use any butter. So the paratha might look dry in the picture, but it was soft and delicious, even if say so myself.  

    More non-stuffed parathas – If you are looking non-stuffed paratha recipes, do check out my zucchini thepla recipe, broccoli paratha recipe and mooli/radish paratha recipe.

    paneer paratha stacked on a black plate with a small piece on top

    PS: Follow me on Instagram or join my Facebook Group for more gardening and recipe updates. If you try this paneer paratha, please don’t forget to comment and rate this recipe. If you have any questions, please leave a comment, and I will get to it asap.  Make sure to follow me on my Pinterest for more healthy and delicious ideas!

    square image of paneer paratha with some raita, cut onions and cucumbers
    Pin Recipe Print Recipe
    5 from 4 votes

    Paneer Paratha

    Check out how to make paneer paratha, a popular Indian flatbread stuffed with paneer, aka Indian cottage cheese. A perfect breakfast, brunch, and lunch dish.
    Prep Time20 mins
    Cook Time30 mins
    Total Time50 mins
    Course: Breakfast, Brunch
    Cuisine: North Indian
    Servings: 6 yields 6 parathas
    Calories: 399kcal
    Author: Srividhya G

    Equipment

    • Mixing bowl
    • Rolling Pin
    • Tawa or Griddle

    Ingredients

    Measurement Details: 1 cup=240ml; 1 tbsp=15ml; 1 tsp=5ml;

      For the dough-

      • 1.5 cups wheat flour
      • ¾ cup water or as required
      • ½ tsp salt
      • ½ tsp oil

      For the filling-

      • 2 cups paneer grated
      • ½ tsp carom seeds seeds
      • ½ tsp dried mint leaves
      • ½ tsp dried fenugreek leaves
      • ¾ tsp red chili powder
      • 1 tbsp cilantro finely chopped
      • ¼ tsp salt

      For the paratha-

      • 3 to 5 tbsp oil approx ½ to ¾ tsp for each paratha

      Instructions

      Prepare the dough-

      • I prepared my dough in the Nutril mill artiste. You can prepare it any stand mixer or knead it hand also.
      • In a mixing bowl, add the whole wheat flour, oil, and salt. First, mix it and then slowly add water little by little and knead into the soft dough.
      • If you are using the stand mixer, follow the instructions accordingly. I first add all the dry ingredients in my artiste, including wheat flour, salt, and oil, and mix it in pulse mode. This time, I used 1.5 cups of flour, and I used about ¾ cup of water.
      • I first added a ½ cup of water and mixed it using pulse mode. Then I added ¼ more cup of water and kneaded the dough at speed 3 or 4 for 5 to 7 minutes.
      • After kneading, let the dough rest for 20 minutes. Make sure you cover the dough.
      • Divide the prepared dough into equal parts and roll them into smooth balls. I divided my dough into 6 balls.

      Prepare the paneer paratha filling-

      • In a mixing bowl, add the grated paneer, carom seeds, dried fenugreek leaves, methi leaves, salt, red chili powder, and cilantro. Mix well and set it aside.
      • Stuff and roll the paneer paratha-
      • On a dusted surface, take one ball and roll it out into a small circle, 3 to 4 inches in diameter. Do not roll it too thin. Now place 1 to 2 tbsps of the paneer stuffing in the middle. Add the filling according to your dough size. It will be difficult to roll if you overfill. The paratha might tear.
      • Bring all the edges in a pleated/folded fashion towards the center. Usually, all the recipes call to pinch off the excess dough as we fold and bring the edges to the center. But I don’t do that. I just press the excess dough and flatten it.
      • Now using the rolling pin, evenly roll the paratha into your favorite shape. As you can see, this time I tried square and triangle and not-so-perfect circles. Roll it gently and apply equal pressure when rolling. Shake off the excess flour.
      • Similarly, make all the parathas and keep them ready. If you are getting started with parathas, roll all the parathas first. As you become a pro, you can roll and cook simultaneously.

      Cook the paratha-

      • Heat an iron tawa and make sure it is hot. Make sure the heat is at medium to medium-high. Tawa should always be hot.
      • Place the rolled paratha on the hot tawa. Let it cook for 30 seconds or so, spread ¼ to ½ tsp of oil around the edges, and cook for 30 seconds.
      • Now flip the parathas and spread some oil (¼ tsp) on top of the paratha. Gently press the paratha with the spatula and cook until you see the brown spots like below. Parathas will puff up too, and that’s a good sign. :-)
      • Note – Make sure you press the edges so that it cooks well. Add oil as required and flip the parathas as required. Basically, we need to cook until the parathas are crisp, and brown spots appear.
      • Place the prepared paratha separately and apply a small layer of butter. This step is optional. Skip it if you want to keep the paratha vegan. I did not add any butter this time; also, I used minimal oil.

      Notes

      • Adjust the salt and spices for the filling according to your preference.
      • Check out the filling variations on the blog posts.
      • Do not overfill the stuffing and press evenly for soft and crisp parathas.
      • Make sure your tawa is hot while cooking the paratha.
      • This time I went with minimal oil and did not use any butter. So the paratha might look dry in the picture, but it was soft and delicious, even if say so myself.

      Nutrition

      Calories: 399kcal | Carbohydrates: 26g | Protein: 14g | Fat: 27g | Saturated Fat: 12g | Cholesterol: 50mg | Sodium: 317mg | Potassium: 40mg | Fiber: 1g | Sugar: 1g | Vitamin A: 100IU | Calcium: 365mg | Iron: 2mg

      I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.

      Tried this recipe?Mention @vidhyasvegetariankitchen or tag #vidhyasvegkitchen
      For Video RecipesCheck out My YouTube Channel

      Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#116

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      Filed Under: Indian Bread, Paratha Recipes Tagged With: Blogging Marathon, kids friendly paratha

      Reader Interactions

      Comments

      1. Renu says

        October 04, 2020 at 7:26 am

        5 stars
        One of my favourite parathas of all time, I like to enjoy it with some pickle. And as you do, even I make a sandwich from this filling :-)

        Reply
        • Srividhya G says

          October 05, 2020 at 8:10 am

          Paratha fillings are perfect for sandwiches naaa.

          Reply
      2. NARMADHA says

        September 18, 2020 at 12:16 pm

        5 stars
        Paneer paratha looks so delicious and I also change the spices everytime. I love spicy filling but with kids always make it less spicy.

        Reply
        • Srividhya G says

          September 18, 2020 at 7:54 pm

          Thanks, Narmadha

          Reply
      3. Srivalli Jetti says

        September 08, 2020 at 10:42 pm

        This is surely our favorite too, I also make the extra stuffing for sandwich sometimes as kids love it. I love stuffed parathas and this tops!

        Reply
        • Srividhya G says

          September 09, 2020 at 11:43 am

          Thanks, Valli.

          Reply
      4. Vaishali says

        September 08, 2020 at 9:42 pm

        We love these Paneer Parathas , and even I change the herbs and spices as per mood and everyone’s choice .
        I like the spices that you have used , they sound just perfect for a person like me .
        Sometime back we were in Udaipur and had one if the best paneer parathas a person can have – the lady had used black pepper , coarsely ground fennel , garam masala , green chilly and salt . It’s hard for me to explain the flavor of that paratha , but the next time you make paneer paratha , do give this combo a try , I am sure you will love it . ,

        Reply
        • Srividhya G says

          September 09, 2020 at 11:47 am

          That sounds like an amazing spice combo. Definitely I will try it. Thanks for sharing.

          Reply
      5. Harini Rupanagudi says

        September 08, 2020 at 7:54 pm

        The filling sounds delicious. I add the regular aloo paratha filling masala for paneer as well as that is loved by everyone.

        Reply
        • Srividhya G says

          September 09, 2020 at 11:48 am

          Oh yeah that works very well too.

          Reply
      6. Suma Gandlur says

        September 08, 2020 at 4:43 pm

        Those are some sinful parathas and who would care about the shape when they are tasty?

        Reply
        • Srividhya G says

          September 09, 2020 at 11:52 am

          Thanks Suma.

          Reply

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