Paneer-Stuffed Paratha

Name: Paneer-Stuffed Paratha
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: punjabi
Ingredients: 2 cup whole wheat flour (atta, plus extra for dusting); 250 g paneer (fresh, crumbled); 0.75 cup water (for kneading dough, adjust as needed); 2 tbsp oil (for dough); 1 pcs onion (small, finely chopped); 2 pcs green chili (pcs, finely chopped); 3 tbsp coriander leaves (finely chopped); 1 inch ginger (grated); 1 pinch red chili powder; 1 pinch garam masala; 1 pinch dry mango powder (amchur); 0.25 tsp salt; 2 tbsp ghee (for cooking parathas)

RATING

0.0/5

TASTE SCORE

8/10

Whole wheat flatbread generously stuffed with a spiced, crumbled paneer filling. Griddle-fried until golden brown with crisp spots and soft layers — a hearty, protein-packed breakfast or lunch that needs only a dollop of butter, some tangy pickle, and thick yogurt on the side.

PREP

15m

COOK

20m

SERVES

1 PIECE

540 cal

SERVINGS

METHOD · 6 STEPS

mix
Make the stuffing.
1.In a bowl, combine crumbled paneer, chopped onion, green chili, coriander leaves, and grated ginger.
2.Sprinkle red chili powder, garam masala, dry mango powder, and salt over the mixture.
3.Mix well with your hands or a spoon, breaking the paneer into even smaller bits. The stuffing should hold together when pressed.
knead · ~10 min
Knead the dough.
1.In a large bowl, combine the whole wheat flour, a pinch of salt, and oil.
2.Gradually add water, a little at a time, and knead into a smooth, soft dough.
3.Cover the dough with a damp cloth and let it rest for 10 minutes.
TIPA well-rested dough rolls out easily without springing back.
prep
Divide and shape the dough balls.
1.After resting, give the dough a quick knead and divide it into 4 equal portions.
2.Roll each portion into a smooth ball between your palms.
3.Keep the balls covered with a damp cloth to prevent drying.
assemble
Stuff and roll one paratha.
1.Dust a clean work surface with dry flour. Take one dough ball and roll it into a disc roughly 4 inches in diameter.
2.Place a generous spoonful of the paneer stuffing in the center of the disc.
3.Gather the edges of the dough up and around the stuffing, pinching them together tightly at the top to seal. Gently flatten the sealed ball.
4.Dust the stuffed ball with flour and carefully roll it out into a 6–7 inch circle. Use gentle, even pressure to avoid tearing the dough.
TIPAim for even thickness. If the stuffing peeks out, pinch the dough to seal it.
fry · ~3 min
Cook the paratha on a hot tawa.
1.Place a tawa or flat skillet over medium-high heat. Once hot, carefully transfer the rolled paratha onto the dry tawa.
2.Cook for about 30–45 seconds, until you see bubbles appear and the bottom gets light brown spots. Flip it.
3.Drizzle about ½ tablespoon of ghee on the cooked surface and spread it around. Flip again and apply ghee on the other side.
4.Cook, pressing gently with a spatula, until both sides are deep golden brown with crisp spots.
serve
Serve hot with butter and accompaniments.
Repeat the stuffing, rolling, and cooking process for the remaining 3 dough balls. Serve each paratha immediately, topped with a pat of butter, alongside fresh yogurt and mango pickle.
TIPKeep the cooked parathas wrapped in a kitchen towel inside a warm casserole to keep them soft until all are ready.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Use slightly dry, day-old paneer for stuffing that doesn't release excess moisture during cooking.
2
Rest the dough for at least 10 minutes to develop gluten, making it pliable and easy to roll without tearing.
3
When rolling out the stuffed paratha, apply gentle, even pressure from the center outward to prevent the filling from bursting through.
4
Cook on a medium-hot tawa; if the pan is too cool, the paratha will turn out hard instead of flaky and golden.
5
Press the paratha gently with a spatula while cooking to ensure even browning and those desirable crisp spots.
6
For extra flaky layers, brush ghee on the partially cooked paratha before flipping, not at the start.
7
Stack cooked parathas in a clean kitchen towel inside a warm casserole to keep them soft and pliable until serving.