Multigrain Paneer Paratha
Crispy, golden-brown whole-grain flatbreads stuffed with a spiced crumbled paneer filling. Made with a blend of whole wheat, jowar, and besan flours, these parathas are hearty and satisfying. A protein-rich, wholesome North Indian breakfast or lunch that pairs beautifully with yogurt and pickle.
For 4 servings
- prep
Prepare the stuffing.
1.In a mixing bowl, combine crumbled paneer, chopped onion, green chili, grated ginger, and coriander leaves.2.Add garam masala, red chili powder, amchur, cumin seeds, and 1 pinch of salt. Mix well.3.Divide the stuffing into 8 equal portions and set aside. - knead · ~10 min
Knead the multigrain dough.
1.Mix whole wheat flour, jowar flour, chickpea flour, 1 pinch of salt, and 1 tsp oil in a large bowl.2.Gradually add water and knead into a soft, smooth dough (about 8-10 minutes).3.Cover with a damp cloth and rest for 10 minutes.TIPJowar flour makes the dough slightly crumbly. Kneading well and resting helps make it pliable. - prep
Divide and flatten the dough.
1.Divide the rested dough into 8 equal portions and roll into smooth balls.2.Flatten each ball into a 4-inch disc using a rolling pin.3.Place one portion of stuffing in the center, bring the edges together, and seal.4.Gently flatten the stuffed ball and roll into a 6-7 inch paratha, dusting with dry flour as needed. - fry · ~2 min
Cook the parathas on a hot tawa.
1.Heat a tawa over medium-high heat. Place the rolled paratha on it.2.Cook for 30 seconds until bubbles appear, then flip.3.Spread 0.5 tsp ghee on the cooked side, flip again, and spread ghee on the other side.4.Press gently with a spatula and cook until both sides are golden-brown and crispy. - serve
Serve hot off the tawa.
Stack the cooked parathas on a plate. Serve immediately with yogurt, pickle, or a pat of butter on top.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Rest the dough for a full 10 minutes to relax the gluten and make rolling easier.
- 2If the dough feels too crumbly, dampen your hands with water while kneading.
- 3Seal the stuffed dough ball tightly to prevent filling from leaking during rolling.
- 4Roll gently from the center outward, applying even pressure for uniform thickness.
- 5Cook on medium-high heat — too low makes parathas hard, too high burns them before cooking through.
- 6Press the paratha gently with a spatula while frying to ensure even browning and flaky layers.
- 7Stack cooked parathas in a clean cloth to keep them soft until all are ready.
Adapt it for your goals.
High-protein
Replace half the paneer with crumbled low-fat tofu and add 2 tbsp roasted chana dal powder for an extra protein boost without changing the taste profile.
low oilLow-oil
Skip ghee for roasting and cook the parathas on a non-stick tawa brushed with minimal oil, for a lighter version that stays crisp.
jainJain
Omit onion and ginger from the stuffing; use finely chopped spinach and a pinch of asafoetida (hing) to maintain flavor and texture.
veganVegan
Substitute paneer with crumbled extra-firm tofu (well-pressed and seasoned) and replace ghee with a neutral oil for roasting.
Why this is on our healthy list.
High in Complete Protein
Paneer provides high-quality animal protein with all essential amino acids, making this paratha a satisfying meal that supports muscle repair.
Rich in Dietary Fiber
Jowar (sorghum) flour and whole wheat flour together provide a good dose of insoluble fiber, aiding digestion and promoting fullness.
Good Source of Calcium
Paneer is naturally rich in calcium, which is crucial for strong bones and teeth.
Lower Glycemic Impact
Jowar and chickpea flour have a lower glycemic index than refined flour, helping to keep blood sugar levels more stable after eating.
Frequently asked questions
Jowar flour lacks gluten and can make dough fragile. Knead a little longer and rest the dough for 10 minutes to hydrate the flours fully. If still crumbly, add a teaspoon of oil or warm water.
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