Paneer paratha is an Indian flatbread stuffed with paneer mixed with spices. It can be made with homemade paneer or store-bought paneer. It is easy to make and is perfect for lunch, dinner, or weekend brunch.
It is a delicious flatbread that even kids would devour.
Paneer paratha requires very few ingredients. For making the dough you will need whole wheat flour known as atta, salt, water, oil, and optionally nigella seeds.
For paneer stuffing, you will need paneer or Indian cottage cheese and Indian spices like carom seeds, chaat masala, garam masala, and serrano pepper or green chilies. I have not added onions or garlic to make the filling. It is optional and can be added based on your preference.
It might sound daunting to make paneer paratha at home however, it is quite simple to make in three easy steps.
First, make the paratha dough, next is make the paneer stuffing and, the last step is to roll the stuffed paratha and cook it in a skillet.
The dough can be easily made in a food processor or a bread machine. You can also make the dough in a stand mixer. Paneer can be shredded in the food processor using the shredding disc.
Paratha dough can easily be made in a food processor. Fix the dough blade in the food processor bowl and add the flour, salt, nigella seeds, and oil, and close/lock the lid. Start the food processor on low setting or dough setting.
Slowly add the water from the chute and allow the flour to form into a well-kneaded soft dough ball. In case the dough is hard add a little more water, a tablespoon at a time. And if the dough is too soft, you can add a little more flour.
Use a digital food scale to weigh the flour to get consistent results every time.
To grate paneer in a food processor, fix the shredding blade in the bowl. I have used store-bought paneer which comes in blocks. Cut the paneer block into rectangular chunks.
Turn the food processor on slow speed and then insert the paneer chunks from the feeder on top of the lid. The shredded paneer will be ready in a matter of seconds!
Transfer the shredded paneer into a mixing bowl and add all ingredients - carom seeds, cilantro, serrano pepper, chaat masala, garam masala, and salt - for the stuffing and mix well. Adjust the spiciness as per taste by adjusting the amount of serrano pepper and garam masala.
Once the dough and paneer stuffing are ready, the next step is to roll the dough into a stuffed paratha. Take about 40 grams of dough and make a smooth ball by rolling it in your palms. Dust it with some whole wheat flour and roll it into a round shape of about 4-inch diameter using a rolling pin and rolling board (chakla belan).
With the help of a spoon put about 45 grams of paneer filling at the center of the rolled paratha. Now lift and bring all the edges together and cover the stuffing and remove any excess dough and seal it. Dust the stuffed dough ball in whole wheat flour and roll it into a round paratha about 4 inches in diameter.
While rolling lift the paratha after rolling 2-3 times and dust it with flour as often as needed so that it does not stick to the rolling board or rolling pin.
Paratha is cooked on medium-high flame in a skillet or tawa. I personally use the Lodge cast iron skillet but a non-stick or ceramic skillet works as well.
Once the skillet is hot, place the rolled paratha on the skillet and allow it to cook until you see a few bubbles. Flip the paratha and cook the other side until you see bubbles and golden brown spots.
Apply oil, butter, or ghee on each side and cook again by flipping until you see that paratha is golden brown in color.
Paneer paratha is best served hot with sides like spicy pickles, sweet mango chutney, raita (yogurt condiment), plain yogurt, green chutney, tomato chutney, or tomato ketchup.
You can also serve it with Indian curries like chana masala, dum aloo, aloo matar, or dal makhani.
For making dough, you can make it in a food processor, stand mixer, or a bread maker. I used a Cuisinart food processor to make the dough and grate paneer.
For rolling the dough a rolling pin is needed and you can roll the dough on the counter or on a cheese board.
The paratha can be cooked in a skillet, I have used a Lodge cast iron skillet.
Paneer paratha can be stored at room temperature for 4-6 hours by wrapping it in a kitchen towel. They can also be refrigerated for 3-4 days. You can also freeze paneer paratha for up to a month. While freezing, place a parchment paper between two parathas so that it is easier to separate them once it is frozen.
To make perfect paneer paratha, the dough must be soft, non-sticky, and well kneaded else it can make the rolling difficult, and the paratha may turn out to be hard in texture. Paneer paratha can also be stored or frozen and reheated before serving.
How to reheat paratha?
To reheat the paratha, place the paratha in a microwave-safe plate and heat it for 15-20 seconds or more as needed. You can also reheat paratha in the skillet. Frozen paratha can be defrosted in the microwave and then reheated on the skillet.
Why is my paratha hard?
Paratha is usually hard if the dough is hard or not well-kneaded. It is best to weigh the flour to ensure you get consistent results. Paratha can also become hard when cooked on low flame. Cooking paratha on medium-high heat ensures they are soft and evenly cooked.
Don't forget to check out these Indian bread recipes
Other paneer recipes you may like
- Grilled paneer tikka
- Paneer wraps
- Palak paneer
- Matar paneer
- Methi malai matar paneer
- Paneer butter masala
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For paratha dough
- 300 grams Whole wheat flour (atta) (2 ½ cup)
- ½ teaspoon Salt
- 1 cup Water (240 ml)
- ½ teaspoon Nigella seeds (optional)
- 1 tablespoon Oil
For paneer stuffing
- 1 lb Paneer (grated)
- ½ teaspoon Carom seeds (ajwain seeds)
- 1 teaspoon Salt
- 1 tablespoon Serrano pepper (minced, as per taste)
- 2 tablespoon Cilantro (chopped)
- 1 teaspoon Chaat masala
- 1 teaspoon Garam masala (as per taste)
For cooking paratha
- 2 tablespoon Oil (more if needed)
- ¼ cup Whole wheat flour (atta) (for rolling)
How to make paratha dough in food processor
- Fix the dough blade in the food processor bowl.
- Add whole wheat flour, salt, nigella seeds and oil and start the food processor on low speed or dough setting
- Add water slowly through the feeder and continue kneading until the flour binds into a soft, smooth dough ball.
- Dough is ready for use
Make paneer paratha stuffing
- Take shredded paneer in a bowl.
- Add all the rest of the ingredients for the stuffing – serrano pepper, cilantro leaves, carom seeds, salt, chaat masala, garam masala and mix well with a spoon.
Make Paneer Paratha
- Take 40 grams dough and roll into a smooth ball (about an inch and half in diameter) and then flatten it.
- Dust it in dry whole wheat flour and roll into a round shape paratha of about 4 inches in diameter.
- Take about 45 grams of paneer stuffing and place in center of the rolled paratha
- Make into a smooth ball by removing excess dough. Continue to roll with the help of dry flour into a 6-7 inch paratha.
- Place the rolled paratha on a skillet on a medium high flame
- Once you see a few light brown spots, flip the paratha with a spatula and cook for a few seconds.
- Apply a few drops of oil on the top side and spread with a spatula
- Flip once again and apply oil on the other side
- Flip for the final time and cook for few seconds until golden brown.
Shraddha Madhani says
Very well written, so easy to follow.
The parathas turned out really good.
Alpa Jain says
Thanks for the feedback. Glad you liked it