Paneer paratha is a popular Indian flatbread stuffed with filling of spicy paneer mixture. It is a very good option for breakfast as well as lunchbox.
Stuffed parathas are my all time favorite and I prepare varieties of stuffed paratha such as Aloo Paratha, Gobi Paratha, Peas Paratha, Sattu Paratha, Onion Cheese Paratha, and many more. The best part about packed parathas is that you don’t have to make any curries or sides to go with them.
I pack stuffed paratha for our daughter’s lunchbox and she relishes it with any dip or with some salads. You can also do the preparation well ahead and prepare the parathas quickly in the morning. I knead the dough the night before and put it in the fridge. You can also make the paneer stuffing the night before and store it in the refrigerator.
This Paneer Paratha is
- Great for Lunch box
- Perfect for any meal
Different Variations of Paneer Paratha
You can always make paneer paratha as per your taste and make different variations of it.
- In the paneer stuffing, add vegetables like grated carrots, finely chopped beans, or various bell peppers.
- You can add boiled and mashed potatoes with paneer. If you don’t have enough paneer in your pantry, potatoes can sometimes be used to make up the difference.
- Paneer bhurji paratha is equally tasty. If you don’t prefer the taste of raw paneer, you can prepare paneer bhurji and use it as stuffing. We often have leftover paneer bhurji, which I use to stuff parathas.
- Palak paneer paratha is another variant where spinach or palak puree is used to knead the dough.
Ingredients for Paneer Paratha
This paratha requires simple ingredients which are available in your pantry.
Paneer: The main ingredient of this dish is paneer. I prefer to use homemade paneer for the best outcome. You can use store bought paneer.
Spices & Herbs: I have used chaat masala powder, garam masala powder, salt, coriander leaves, and green chilli to prepare the stuffing. You can modify the spices as per your taste buds.
Whole wheat flour: I always use whole wheat flour to make stuffed parathas.
Oil: Another key ingredient is oil which is used to fry the parathas. You can also use desi ghee or clarified butter. However, I have skipped it in order to avoid extra calories.
Step-by-Step Paneer Paratha Recipe
In a mixing bowl, combine whole wheat paratha, vegetable oil, and salt. Slowly add water to make a smooth dough, then cover with a moist cloth and set aside for 15-20 minutes.
Meanwhile, start the preparation of paneer filling. If you are using store bought paneer, immerse the paneer in warm water to make it soft.
Add grated paneer, chopped green chilli, chaat masala powder, garam masala powder, salt, and chopped coriander leaves in a mixing bowl. You’ll have a ready-to-use filler once you’ve blended them.
Divide the dough into equal-sized balls after it has rested. Roll each ball between your palms to smooth it out.
Heat a tawa/skillet over medium-high heat. Take one of the dough balls in your hands, press down, and roll it out to a diameter of about 4-5 inches. Fill it with the paneer mixture and carefully bring the edges of the rolled paratha together and seal the edges.
Before rolling the packed ball, press it down with your palm and smooth it out a little. Then roll the packed ball into a roti size and set it on a hot tawa. Flip the paratha again, and when it’s halfway done, brush it with oil on both sides and finish cooking it. The paratha is ready to serve once both sides have turned golden brown.
How to serve Stuffed Paratha?
You don’t need any curries to serve stuffed paratha. I love to eat stuffed parathas without any sides. However, you can serve paneer stuffed paratha with curd, pickle, and salad. Many people prefer to eat it with green chutney or any dip of their choice.
More Paneer Recipes
- 150 gms Paneer grated
- 1 tablespoon Coriander Leaves chopped
- ½ teaspoon Green Chilli finely chopped
- 1 teaspoon Chaat Masala Powder
- ¼ teaspoon Garam Masala Powder
- 5 tablespoon Vegetable Oil (approx.)
- 2 cups Whole Wheat Flour
- 2 tablespoon Vegetable oil
- Salt to taste
- 1½ cup Water as required
Making Dough for Paratha
- Take whole wheat paratha, vegetable oil (2 tablespoon ) and salt in a bowl and mix them well.
- Slowly add water to knead a smooth dough and allow it to rest for 15-20 minutes covering with a damp cloth.
Making of Paneer Paratha
- In a bowl, add grated paneer, chopped green chilli, chaat masala powder, garam masala powder, salt, and chopped coriander leaves. Combine them and filling is ready.
- Now divide the rested-dough into equal-sized balls. To make each ball smooth, roll it between your hands.
- In the meantime, heat a tawa/skillet over medium-high heat.
- Take one of the dough balls in your palms and press down with your palm and roll it out to a diameter of about 4-5 inches.
- Now add the filling of paneer mixture into it and bring the edges of the rolled paratha together and seal the edges carefully.
- Press the stuffed ball with your palm and make little smooth before rolling it.
- After that roll the stuffed ball to a size of roti and place it on a heated tawa.
- Flip the paratha again and once it is half-cooked, apply oil on both sides and cook it well by pressing with a spatula.
- Once both sides have golden brown on them, paratha is cooked and ready to serve.
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