Paneer Paratha Stuffing
Crumbly paneer mixed with onion, green chili, herbs, and gentle spices makes a fresh, flavorful filling for stuffed parathas. It stays soft inside the bread and brings a nice balance of savory, spicy, and tangy notes.
For 4 servings
- prep · ~5 min
Prepare the filling ingredients.
1.Crumble the paneer into a mixing bowl.2.Add the onion, green chili, ginger, and coriander leaves.3.Keep the bowl aside while you quickly bloom the cumin. - saute · ~1 min
Bloom the cumin.
Heat the oil in a small pan over medium heat. Add the cumin seeds and let them sizzle for 20 to 30 seconds until fragrant, then take the pan off the heat.
TIPDo not let the cumin turn dark brown or it will taste bitter. - mix · ~3 min
Mix the paneer stuffing.
1.Pour the hot cumin and oil over the paneer mixture.2.Add red chili powder, garam masala, dry mango powder, and salt.3.Mix well with your fingers or a spoon until the filling looks evenly seasoned.4.Lightly press the mixture together so it is easy to stuff into parathas.TIPMix the salt in just before stuffing if holding the filling for longer, so the onion does not release too much water. - rest · ~5 min
Let the stuffing rest for 5 minutes.
- serve
Use the stuffing for paneer parathas.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Chop the onion very fine so the filling stays compact and does not tear the paratha while rolling.
- 2If your paneer is dry, grate it on the large side of a grater for a softer, more even stuffing.
- 3Add the salt only right before stuffing if making ahead, or the onion will release water.
- 4Let the hot cumin oil cool for a few seconds before pouring so it perfumes the paneer without making it greasy.
- 5After mixing, lightly squeeze and press portions of filling in your palm to help them hold together inside the dough.
- 6If the mixture feels wet, add a spoon of extra crumbled paneer rather than flour to keep the filling authentic.
Adapt it for your goals.
Low-onion
Reduce or skip onion for a drier filling that is easier to roll and less likely to make the paratha soggy.
high proteinHigh-protein
Add a little more paneer and reduce onion for a richer, more filling stuffing with a creamier bite.
jainJain
Skip onion and ginger, and use only paneer, green chili, coriander, cumin, and dry spices for a Jain-friendly version.
no chiliNo-chili
Omit green chili and red chili powder for a milder stuffing that still gets flavor from cumin, ginger, and garam masala.
Why this is on our healthy list.
Protein-Rich Filling
Paneer adds satisfying protein, making this stuffing more substantial than a plain spiced vegetable filling.
Herb and Spice Benefits
Ginger, cumin, coriander, and chili bring flavor with small amounts of added fat while contributing plant compounds and aroma.
Fresh Homemade Control
Making the stuffing at home lets you control the salt, chili level, and oil to suit your needs.
Frequently asked questions
Usually the onion is releasing moisture. Chop it very fine, add salt just before stuffing, and avoid letting the mixed filling sit too long.
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