Paneer Paratha is one of delicious Indian flatbread made with cottage cheese stuffing aka paneer stuffing. These paneer stuffed paneer stuffed paratha make excellent breakfast, lunch or dinner. In punjabi homes the paratha recipes are most sought after during winters this paneer paratha recipe is sure one of them.
I am in love with paratha. Though I do not make it frequently, but one of the weekend is reserved for making one of my favourite paratha recipe. Gobi paratha, aloo paratha, mooli paratha are a few of popular punjabi paratha recipes. Other than home we enjoy all these varieties of Punjabi paratha in restaurants and road side dhabas when on road trip.
Out of all paratha recipes, paneer paratha I think is most loved paratha even in south India. So I thought to share my simple and easy paneer paratha recipe, along with tips and tricks of making best paneer paratha.
What Makes a Perfect Paratha ?
I asked this question on Instagram and I got various answers. From evenly distributed stuffing of paratha, crispy from outside and soft from inside is the most common answers. These are few things that I love in my paratha recipes. One most common query people ask me is Is Paratha a healthy option? I wrote a post just for that. Is paratha a healthy breakfast option ?
Tips and Tricks of making perfect Paratha.
Making paratha looks quite simple, but sometimes the end result is not what you are expecting. Here are few tips to make best paratha for breakfast like a pro.
Spilling out of paratha stuffing
Most common problem while rolling out stuffed paratha is even spread of filling. Most of the times paratha filling has moisture in it. While rolling the paratha that makes the paratha dough soggy and filling tends to come out. The solution for this is try to dry out the moisture. You can squeeze out extra water by placing filling in kitchen towel. If it is too liquidy you can try cooking it in a pan to dry it out and cooling stuffing before making stuffed paratha.
Paratha stuffing is not Evenly spread
This is another common problem while making paratha. When making paneer paratha the paneer filling moves to the corner and there is no filling in the centre. It often remains thick dough in the middle. Always roll out the paratha from edges when you are rolling it. I have shown the exact method in the paneer paratha video.
Cooking Paratha to a Crispy Perfection
When you are cooking paratha, maintaining the heat from low to medium is the key. I try to cook it in a way that there are golden spots on the paratha and not the burn marks. Press it gently with spatula often so that it is evenly cooked.
Paneer paratha recipe is a quick meal that you can serve your kids as breakfast or roll it in a lunch box. Follow the video for a quick paneer paratha recipe in hindi. Calories in paratha stop us often from a delicious, hearty breakfast. But, Paneer Paratha, Gobi Paratha or Methi Paratha is a perfect way to use the nutrition of ingredients in a comforting meal.
Homemade grated paneer (cottage cheese) mixed with the freshness of coriander and tanginess of mint is a great way to boost the nutrition in paratha. Whenever I make homemade paneer I make sure to make it enough so that I can make simple paneer recipes with them too.
Incorporating paneer in a regular diet can help in weight loss as well. Since paneer calories keep you full it acts as a metabolism booster as well. Coming back to soft and crispy paneer parathas, these are an all-rounder.
Paneer Paratha Recipe
If you know how to make paratha then you will never go back to junk food again. From dinner to late-night munch on, you can always heat some parathas up with melting butter on top and indulge in its earthy aroma and mouthwatering taste.
Paneer Paratha recipe is a delight to taste buds with its succulent combination of tender paneer, crispy onion, aromatic spices, and fresh coriander.
The secret behind making the best paneer stuffed paratha lies in making a perfect dough and then stuffing it with soft and creamy paneer. I use fresh and creamy homemade paneer (cottage cheese) while cooking the paneer paratha.
One Paneer Paratha-Different Ways!
You can eat the paneer paratha by scooping it with some fresh curd or roll some bhujia/sev inside it and have it with evening tea. Or you can add some grated cheese in the stuffing and make paneer cheese paratha for a cheesy meal. I love to have my paneer paratha with some tangy mint chutney and homemade butter. On weekends I usually make Aloo Katli or Bombay Potatoes as a side dish for paneer paratha.
Stuffed parathas and winters are bae! Whether it is Methi Paratha, Amritsari Kulcha, Gobi Paratha, Chane Ke Saag Paratha, or crispy Dal Paratha. Hot parathas and a cup of tea taste are an everyday essential on chilly winter mornings. Though parathas are shallowly fried, Paneer Paratha Calories can be reduced when used less oil and made in a healthy way. Here are my tips you can follow to make the softest, crispiest Paneer Paratha.
Paneer Stuffed Paratha Recipe Notes
- When you stuff the paratha with paneer make sure that it is not watery and has heavy cream in it. If the paneer contains water then it will spoil the texture and shape of the paratha.
- A soft paratha starts with a perfectly-kneaded dough. To make a soft dough, knead it for 6-7 minutes.
- The dough for any stuffed paratha needs to be really elastic otherwise the paratha won’t be soft.
- Use the palm of your hand and press it in the center of the dough and knead likewise to make a soft, fluffy dough.
- While shallow frying or roasting the paratha make sure the griddle or tava is really hot.
- Before placing paratha smear it with ghee to cook it nicely.
Paneer Paratha is Indian oval flatbread that is a staple Indian breakfast. This 20 minute Paneer paratha for kids is great for breakfast or lunch.
- 2 cup Flour
- ½ cup Maida/ All Purpose Flour
- Salt to taste
- 2-3 tablespoon Oil
- 200 gms Paneer Grated
- ¼ Onion Chopped
- 1 Green chili Chopped
- ½ teaspoon Black Pepper
- ½ teaspoon Ajwain
- ½ teaspoon Ginger Chopped
- Coriander Chopped
- Mint Chopped
Take 2 cups of whole wheat flour in a mixing bowl, add half a cup of maida and add salt to taste in it.
Pour a tablespoon of oil and mix the oil until it achieves breadcrumbs like consistency.
Add water to make a soft and pliable dough. Knead the dough with the palm of your hand for 2-3 minutes as that not only helps to release the glutton but makes a soft dough as well.
Keep kneading the dough for 6-7 minutes before rolling it for paratha.
The dough’s texture needs to be really elastic otherwise the parathas won’t be soft.
As the dough is kept for resting you can make filling/stuffing for paneer paratha.
Take a bowl and add grated paneer and ¼ chopped onions in it.
After that add chopped green chilies, half a teaspoon black pepper powder, ajwain and chopped ginger simultaneously.
After the spices, add freshly chopped coriander and mint in it. Add salt to taste and mix all the ingredients well.
Keep the ingredients aside and prepare for the paratha.
Now, divide the dough into 4-5 parts, roll it in the palm of your hands to make round balls.
Now dust these balls with dry flour and roll them with a rolling pin to make a circle of 5-6 inch.
When you have made the circle add the paneer stuffing inside it. Lift the edges one by one and bring back to the center so as to make a roundish ball once again.
Now dust this stuffed ball again with some flour and with gentle movement roll it out once again to about 6-7 inch diameter circle.
Heat up a griddle or tava and smear it with a small quantity of ghee
Gently place the paratha over the tava and cook from the side. Cook the paratha until its cooked from all the side.
Serve the paratha hot alongside homemade butter and some tangy mint chutney.