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    You are here: Home / Recipes / Bread / Paneer Paratha

    Paneer Paratha

    Modified: Mar 11, 2023 · Published by Alpa Jain · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Jump to Recipe
    Paneer paratha is an Indian flatbread stuffed with a mixture made of paneer and spices. Learn the tips to make paneer paratha easily. Paneer paratha is served with sides like yogurt condiments, yogurt, pickles, chutneys, and tomato ketchup.
    Paneer paratha pin
    Paneer paratha pin
    Paneer paratha pin
    Paneer paratha pin
    Paneer paratha pin
    Paneer paratha pin
    cut paneer paratha stacked

    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.

    Jump to:
    • Ingredients
    • Instructions
    • Serving suggestions
    • Equipment
    • Storage
    • Top tips
    • FAQ
    • 📖 Recipe
    • 💬 Comments

    Ingredients

    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.

    Instructions

    It might sound daunting to make paneer paratha at home however, it is quite simple to make in three easy steps.

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    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.

    paneer paratha

    Making dough

    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.

    How to make dough in food processor

    Use a digital food scale to weigh the flour to get consistent results every time.

    Grate paneer

    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.

    paneer stuffing

    Roll paratha

    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.

    paneer paratha on tawa

    Cook paratha

    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 in a plate

    Serving suggestions

    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.

    Equipment

    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.

    cut paneer paratha in a tray

    Storage

    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.

    Top tips

    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.

    FAQ

    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

    • Aloo paratha
    • Moong dal paratha
    • Methi thepla (fenugreek flatbread)
    • Naan
    • Roti

    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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    Don't forget to rate the recipe by clicking the stars. Also, pin the recipe by clicking the "Pin" button, for your future reference.

    📖 Recipe

    cut paneer paratha stacked in a plate

    Paneer Paratha

    Paneer paratha is an Indian flatbread stuffed with a mixture made of paneer and spices. Learn the tips to make paneer paratha easily. Paneer paratha is served with sides like yogurt condiments, yogurt, pickles, chutneys, and tomato ketchup.
    4.75 from 4 votes
    Rate Recipe Print Pin Save Saved!
    Course: Breakfast, Dinner, Lunch
    Cuisine: Indian
    Diet: Vegetarian
    Prep Time: 20 mins
    Cook Time: 40 mins
    Total Time: 1 hr
    Servings: 15 parathas
    Calories: 182kcal
    Author: Alpa Jain
    Follow on Facebook@culinaryshades

    Equipment

    • Food Processor
    • Skillet

    Ingredients

    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)
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    Instructions

    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.
    Nutrition Facts
    Paneer Paratha
    Amount per Serving
    Calories
    182
    % Daily Value*
    Fat
     
    11
    g
    17
    %
    Saturated Fat
     
    5
    g
    31
    %
    Trans Fat
     
    1
    g
    Polyunsaturated Fat
     
    1
    g
    Monounsaturated Fat
     
    2
    g
    Cholesterol
     
    20
    mg
    7
    %
    Sodium
     
    241
    mg
    10
    %
    Potassium
     
    76
    mg
    2
    %
    Carbohydrates
     
    15
    g
    5
    %
    Fiber
     
    2
    g
    8
    %
    Sugar
     
    1
    g
    1
    %
    Protein
     
    7
    g
    14
    %
    Vitamin A
     
    15
    IU
    0
    %
    Vitamin C
     
    1
    mg
    1
    %
    Calcium
     
    153
    mg
    15
    %
    Iron
     
    1
    mg
    6
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe?Mention @culinaryshades23 or tag #culinaryshades

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      Recipe Rating




    1. Shraddha Madhani says

      January 23, 2021 at 7:44 am

      4 stars
      Very well written, so easy to follow.
      The parathas turned out really good.

      Reply
      • Alpa Jain says

        January 23, 2021 at 11:51 am

        Hi Shraddha

        Thanks for the feedback. Glad you liked it

        Regards
        Alpa

        Reply

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    Alpa Jain - Author of Culinaryshades

    Hi! I am Alpa. I am passionate about cooking and love to share my tried and tested vegan and vegetarian recipes for your family and friends to enjoy!

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