Paneer Paratha
A classic North Indian flatbread, these whole-wheat parathas are stuffed with a savory, spiced mixture of grated paneer. Perfect for a hearty breakfast or a satisfying lunch, served hot with a side of yogurt or pickle.
For 4 servings
6 steps. 20 minutes total.
- 1
Step 1
TIPEnsure the paneer is squeezed of any excess water before crumbling to keep the stuffing from becoming soggy. - 2
Step 2
- 3
Step 3
- 4
Step 4
- a.Divide the dough and the paneer filling into 8 equal portions.
- b.Take one portion of dough, flatten it into a 3-inch disc, and place a portion of the filling in the center.
- c.Bring the edges of the dough together to cover the filling, pinching to seal it completely.
- d.Gently flatten the stuffed ball and dust it with a little dry flour.
- e.Roll it out carefully into a 5 to 6-inch circle, applying even pressure.
TIPDon't press too hard while rolling, as this can cause the filling to break through the dough. - 5
Step 5
- a.Heat a tawa or non-stick skillet over medium heat.
- b.Place a rolled paratha on the hot tawa and cook for about a minute, until small bubbles appear.
- c.Flip the paratha and cook the other side for another minute.
- d.Spread a little ghee (about 3/4 tsp) on the top side, flip it again, and press gently with a spatula.
- e.Cook until both sides are golden brown and crisp.
- f.Repeat for the remaining parathas.
- 6
Step 6
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For softer parathas, use lukewarm water or milk to knead the dough.
- 2Ensure your paneer filling is as dry as possible to prevent the parathas from tearing while rolling.
- 3Do not over-stuff the parathas. A balanced dough-to-filling ratio is key.
- 4Roll the parathas with a light and even hand. Pressing too hard will cause the filling to ooze out.
- 5Cook on a consistent medium heat. High heat will burn the outside before the inside is cooked, and low heat will make the parathas hard.
- 6After stuffing, let the dough balls rest for 5 minutes before rolling. This makes them easier to roll without tearing.
Adapt it for your goals.
Vegan
Replace the paneer with crumbled firm tofu and use a neutral oil instead of ghee for cooking.
healthyHealthy
Reduce the amount of ghee for cooking to half and add finely chopped spinach or grated carrots to the filling for extra nutrients.
kid friendlyKid friendly
Omit the green chilies and add a tablespoon of grated cheese to the paneer filling for a milder, cheesier flavor.
high proteinHigh protein
Mix in 1/4 cup of roasted and powdered chana dal (split chickpeas) into the paneer filling to boost the protein content.
Why this is on our healthy list.
Rich in Protein
Paneer is an excellent source of protein, which is essential for muscle repair, growth, and overall body function.
Good Source of Fiber
Made with whole wheat flour, these parathas are high in dietary fiber, which aids digestion and helps maintain a healthy gut.
Provides Sustained Energy
The complex carbohydrates from whole wheat provide a steady release of energy, keeping you full and energized for longer.
Rich in Calcium
Paneer is a good source of calcium, which is vital for strong bones and teeth.
Frequently asked questions
Paneer Paratha can be a nutritious meal. It provides protein from paneer and complex carbohydrates and fiber from whole wheat flour. To make it healthier, use minimal ghee for cooking and serve it with a side of plain yogurt.