Paneer Paratha is one of delicious Indian flatbread made with cottage cheese stuffing aka paneer stuffing. These paneer stuffed paratha make excellent breakfast, lunch or dinner. In punjabi homes the paratha recipes are most sought after and 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. Stuffed parathas and winters are bae! Hot parathas and a cup of tea are an everyday essential on chilly winter mornings.
Sheer variety of stuffings make them very unique in terms of taste and textures. 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.
You can make them Stuffed, add different flavors, make layered paratha, parathas make for a hearty Indian breakfast. Paneer Paratha recipe is a delight to taste buds with its succulent combination of tender paneer, crispy onion, aromatic spices, and fresh coriander.
Out of all paratha recipes, paneer paratha I think it 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.
Indian Paneer Paratha
- A great protein packed option.
- You can enjoy a filling meal for breakfast, lunch or dinner.
- For breakfast serve it with masala chai, pickle and butter.
- A delicious, filling and healthy option for breakfast, lunch or dinner.
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 a 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 to roll stuffed paratha 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.
How to Make Paneer Stuffed Paratha
Making paneer paratha is two step process.
- Making dough for stuffing
- Preparing paneer stuffing
Making Paratha Dough
I make dough for paratha just like I make for chapati and rotis. Most of the times I use whole wheat flour to make paratha dough. But if you want to make them even more healthy you can use paratha with Ragi flour or Amaranth flour but handling of both these flours is slightly difficult.
Always make soft, pliable and non sticky dough and knead the dough for 5-6 minutes for the best results.
Preparing Paneer Stuffing & Ingredients
To prepare stuffing or other Simple paneer recipes I use homemade grated paneer (cottage cheese). To add more flavour add fresh herbs like coriander and mint. It is a great way to boost the nutrition in paratha.
Besides paneer the other ingredients that you can use in stuffing are onions, spring onions or finely chopped capsicum. You can add some grated cheese in the stuffing and make paneer cheese paratha for a cheesy meal
Spice up the stuffing with Ajwain (carrom seeds) it adds a unique taste and is great for digestion.
Red chilli powder or green chillies to add heat. You can adjust the amount of heat by using more or less chillies. You can also add chaat masala powder. Season with salt and that's all you need to prepare filling.
Paneer Paratha Recipe (Video)
Follow the video for a quick paneer paratha recipe in hindi. Calories in paratha stop us often from a delicious, hearty breakfast.
One Paneer Paratha-Different Ways!
- You can serve these paneer parathas in many different ways. Serve them with a bowl of fresh curd or plain yogurt.
- Roll some bhujia/sev inside it and have it with evening tea.
- 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.
- Paneer paratha recipe is a quick meal that you can serve your kids as breakfast or roll it in a lunch box for them.
Paneer Stuffed Paratha Recipe Notes
Though parathas are shallow fried, Paneer Paratha Calories can be reduced by using less oil and made in a healthy way. Here are my tips you can follow to make the softest, crispiest Paneer Paratha.
- When you stuff the paratha with paneer, make sure paneer 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.
- You can make paratha dough in advance and store it in airtight container in a refrigerator.
- If you are making dough a day in advance apply some oil over the surface before storing so as to keep it fresh.
- 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 the griddle/cast iron skillet or Indian roti tava with ghee to cook it nicely. Can I Make paratha in advance and freeze paneer paratha?
You can make them in advance and freeze paneer paratha. After stuffing and rolling paratha, cook them for a minute for each side. Make sure these are ¼th cook and not fully cooked.
Place a layer of butter paper or parchment paper between each paratha and stack them. You can either store them in a ziplock bag or and Airtight freezer safe box and store them for 6-8 weeks easily. When you are ready to eat, take them out of freezer, thaw them and then cook as I have mentioned in the recipe.
How Can I pack paneer paratha for the lunchbox?
Cook paratha fully as I have shown in the video and written recipe. Place a kitchen tissue on an aluminium foil and place the paratha on it.
Cover with another foil piece and seal it. Pack in lunchbox and enjoy for a picnic or office lunchbox. You can reheat in microwave after taking out aluminium foil if that is available.
More Paratha Recipes You can Try
If you know how to make paratha then you will never go back to junk food again. It is a perfect way to use the nutrition of ingredients in a comforting meal.
From dinner to late-night munch on, you can always heat some parathas and serve them with melting butter on top and indulge in its earthy aroma and mouthwatering taste.
- Methi Paratha,
- Amritsari Kulcha
- Gobi Paratha
- crispy Dal Paratha
- Missa Paratha
- Aloo Paratha Recipe
- Matar Paratha Recipe
- Egg Paratha Recipe
- Mughlai Paratha
- 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
(How To Make A Soft Dough For Paneer Paratha)
- 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.
(The Stuffing For Paneer Paratha)
- 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.