Paneer-Stuffed Paratha
This wholesome North Indian breakfast features a soft whole wheat paratha generously stuffed with a spiced, protein-rich paneer filling, cooked to golden perfection with minimal oil.
For 1 serving
In a bowl, combine whole wheat flour with 0.25g salt. Gradually add water and knead into a soft, pliable dough; cover and let it rest for 15 minutes.
TIPThe dough should be soft but not sticky for easy rolling.For the filling, mix grated paneer, chopped onion, green chili, coriander leaves, remaining 0.5g salt, cumin powder, coriander powder, red chili powder, garam masala, and dry mango powder in a separate bowl until well combined.
Divide the dough into one equal portion. Flatten it slightly, place the paneer filling in the center, and carefully bring the edges of the dough together to seal the filling completely.
Dust the stuffed dough ball with a little dry flour and gently roll it out into a 6-7 inch diameter paratha, ensuring the filling remains intact.
Heat a non-stick tawa (griddle) over medium heat. Place the rolled paratha on the hot tawa and cook for about 1-2 minutes until small bubbles appear.
Flip the paratha, drizzle or brush 0.5ml of cooking oil evenly over the surface, and cook for another 1-2 minutes until golden spots appear. Flip again, apply the remaining 0.5ml oil, and cook until both sides are golden brown and cooked through.
Remove from tawa and serve hot with yogurt, pickle, or a side of chutney.
What to keep in mind.
3 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure the paneer filling is not too wet, or it will be difficult to roll the paratha.
- 2Roll the paratha gently and evenly from the center outwards to prevent the filling from tearing through the dough.
- 3Cook on medium heat; too high heat will burn the outside before the inside cooks, too low will make it dry.
Adapt it for your goals.
Vegan Version
Replace paneer with crumbled firm tofu or mashed boiled potatoes mixed with the same spices for a plant-based alternative.
Gluten Free OptionGluten-Free Option
Use a gluten-free flour blend for the dough, ensuring it's pliable enough to roll without tearing, or make it as a stuffed pancake.
Spicier FillingSpicier Filling
Increase the amount of green chili and red chili powder, or add a pinch of black pepper for a more intense heat profile.
Why this is on our healthy list.
High Protein Content
Paneer is an excellent source of protein, essential for muscle repair, growth, and overall satiety, helping you feel full longer.
Rich in Dietary Fiber
Made with whole wheat flour, this paratha provides dietary fiber, aiding digestion and contributing to stable blood sugar levels.
Essential Micronutrients
Ingredients like onion, green chili, and fresh coriander contribute vitamins and minerals, while spices like cumin and coriander offer antioxidant properties.
Frequently asked questions
Ensure the paneer filling is not overstuffed, and the dough is soft and pliable. Use gentle, even pressure when rolling, and dust with flour as needed.