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paneer stuffed paratha

Paneer Paratha

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.
5 from 2 votes
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Course: Appetizer, breads, Breakfast, brunch
Cuisine: Indian, indian cuisine
Keyword: Paneer, paneer paratha, paratha
Author: Rekha Kakkar


  • 2 cup Flour
  • ½ cup Maida/ All Purpose Flour
  • Salt to taste
  • 2-3 tablespoon Oil
  • Water
  • 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.