Paneer Paratha for Lunchbox is a popular Indian flatbread stuffed with a flavorful paneer mixture. Nutritious and filling, it makes a wholesome breakfast and a convenient lunchbox option for kids and adults alike.
Quick to prepare and packed with protein, this paratha is a perfect choice when you want a tasty meal that keeps you energized through the day.
If you love stuffed flatbreads, you can also try our Palak Paneer Paratha or Green Peas Paratha for a healthy twist or the Bengali Maida Paratha for a traditional flavor. For more lunchbox ideas, check out the Paneer Biryani and Potato Stuffed Bread Roll recipes.
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.
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Why Should You Make THIS Paratha
- Easy-to-prepare
- Quick
- Filling
- Great for Lunchbox
- Perfect for any meal
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.
How to make Paneer Paratha for Lunchbox
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.
Once both sides have turned golden brown paneer paratha for lunchbox is ready to be packed.
How to Serve Paneer Paratha for Lunchbox
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.
Variations
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.
FAQ
Apply a little ghee or butter after cooking and allow the paratha to cool slightly before packing it in an insulated lunchbox. You can also wrap the parathas in foil or a clean cloth and pack them slightly warm. Avoid overcooking to keep them soft.
Yes, you can prepare the paneer stuffing in advance and refrigerate it. You can also make the parathas ahead and reheat them before packing.
Raita, pickle, or chutney are perfect accompaniments. Kids also enjoy it with ketchup for a quick option.
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Paneer Paratha for Lunchbox
Materials
Paneer Stuffing
- 150 gms Paneer grated
- 1 tablespoon Coriander Leaves chopped
- ½ teaspoon Green Chilli finely chopped
- 1 teaspoon Chaat Masala Powder
- ÂĽ 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
Instructions
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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