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 one of my family's favorite weekend brunch.
Paneer paratha ingredients
Paneer paratha requires very few ingredients. Below is a complete list of ingredients:
For making dough
For paneer stuffing
I have not added any onions or garlic. It is optional and can be added based on your preference.
How to make paneer paratha easily at home?
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 to make the paneer stuffing (with spices) and, last step is to roll the stuffed paratha and cook it on a skillet.
How to make paratha dough in food processor?
Paratha dough can easily be made in the 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.
How do you grate paneer in a food processor?
I have used store bought paneer which comes in blocks. Cut the paneer block into rectangular chunks. To grate paneer in a food processor, fix the shredding blade in the bowl. Turn the food processor on slow speed and then insert the paneer chunks from the feeder on top of the lid. Shredded paneer will be ready in a matter of seconds!
How to make paneer paratha stuffing?
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.
How to make paneer paratha?
Once the dough and paneer stuffing is ready, 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 into a round shape of about 4 inches in 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. Dust the stuffed dough ball in whole wheat flour and roll 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.
How to cook paneer paratha on tawa (skillet)?
Paratha is cooked on medium high flame on a skillet. 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 to cook until you see a few bubbles. Flip the paratha and cook the other side until you see bubbles and brown patches.
Apply oil on each side and cook again by flipping until you see that paratha is golden brown in color.
Paneer paratha accompaniment
Paneer paratha tips
To make perfect paneer paratha, the dough must be soft, non-sticky and well kneaded else it can make the rolling difficult and paratha may turn out to be hard in texture. Paneer paratha can also be stored or frozen and reheated before serving.
How to store cooked paratha?
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.
How to reheat paratha?
To reheat 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 on 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 flame ensures they are soft and evenly cooked.
Don't forget to check out these Indian bread recipes
Other paneer recipes you may like
Don't forget to rate the recipe by clicking the stars. Also, pin the recipe by clicking the "Pin" button, for your future reference.
Stuffed Paneer Paratha | Paneer Flatbread
For paratha dough
For paneer stuffing
For cooking paratha
- 2 tbsp 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 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.
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.