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Home / Paneer Paratha Recipe

Published: March 7, 2018 | Updated November 15, 2020 | By Harini

Paneer Paratha Recipe

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Paneer paratha recipe- one of the most popular paratha recipes from Punjab. Dhaba style stuffed paneer paratha that is rustic, filling, wholesome and oh so delicious!

wholesome and delicious Punjabi Paneer Paratha served on brown plate with fried chilies and a dab of butter. Some thick yogurt in a small bowl is served as side dish.

Paneer paratha is the most loved paratha at home next to aloo paratha. I always make such stuffed parathas for breakfast or for leisure weekend brunches. Paratha recipes are very popular across India in restaurants as well as dhabas (road side eateries that serves rustic and spicy food with bold flavors). We prefer parathas in rustic dhabas  than in restaurants. At home also I prefer to make dhaba style parathas.

Paneer paratha is high in calories and very much satiating. Though it is high in calories it is all from healthy and nourishing ingredients. Paneer, whole wheat flour and the spices used in this stuffed paratha are very healthy and this is a real food. This is a wonderful lunch box recipe for toddlers and kids. Here I am also sharing the recipe for making paneer paratha without stuffing so that toddlers can also eat it easily.

How to make paneer paratha without stuffing:

Making paneer paratha without stuffing is easy and quick. Instead of making a stuffing we will mix all the ingredients together and make paratha.

  1. First of all take crumbled paneer, minced ginger, finely chopped green chilies, spice powders and salt in a mixing bowl. Mix them thoroughly.
  2. Add whole wheat flour to this and mix well. Add water in parts and knead into a soft dough. Let the dough for 20 minutes.
  3. Finally to make parathas,divide the dough into 7 parts. Roll each part into circle thicker than phulka.
  4. Fry the rolled paratha on a hot tava with butter or ghee.

To make best paneer paratha recipe always use fresh paneer. I prefer to use homemade paneer for this paratha as it is more soft and rich. If you are using store bought paneer then make sure to thaw it well before using in the recipe.

The seasoning for paneer stuffing can be easily varied. I have made the stuffing a bit spicy and tangy similar to the ones served in dhabas. While making paneer paratha for kids and toddlers you can reduce the spice powders as much as you prefer.

Parathas taste best when fried with butter. Use fresh butter or desi ghee to fry them. You can use as much butter as you want. For a low cal version you can use oil too.

Serve paneer paratha with thick yogurt, mango pickle or some green chutney.

tasty paneer paratha served on bron plate with fried chilies, butter and thick curd for breakfast!

If you are looking for more paratha recipes do check gobi paratha, mooli paratha, methi paratha, laccha paratha, palak paratha, plain paratha recipes.

Paneer paratha recipe video:

How to make paneer paratha (step by step pictures)

To make outer cover for paratha.

First of all mix whole wheat flour, salt and oil in a bowl. Add as much water as needed and make soft, pliable dough. Let the dough rest for 30 minutes.

dough for paneer paratha recipe

To make paneer filling:

While the dough in resting let us prepare the paneer stuffing:

1. Mix crumbled paneer, chopped green chilies, minced ginger and spice powders in a mixing bowl. Mix very well until every thing is combined. Divide the filling into 7 equal parts.

Making of paneer paratha.

1. Divide the dough into 7 equals balls.

2. Take a dough ball and roll into small circle. Use as much wheat flour as needed for dusting.

3. Place a portion of prepared paneer stuffing. Pleat and seal the edges.

paneer stuffing placed on rolled paratha

paneer stuffing sealed

4. Now roll into a thick parahta.

paneer paratha ready to fry

5. Heat a thick tava on medium high flame. Heat for 3-4 minutes. The tava should be hot while frying the parathas else the parathas will be hard in the edges.

6. Place a rolled paratha on the hot tava. Make sure to dust off the excess flour.

frying paneer paratha

7. Add some butter on top and edges. Spread the butter and cook until light brown spots appear on both sides. Also the edges should turn and crisp up. Stack the cooked parathas so that it runs soft for a long time.

paneer paratha ready to serve

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Paneer Paratha Recipe Card:

tasty paneer paratha served on bron plate with fried chilies, butter and thick curd for breakfast!

Paneer Paratha Recipe

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Paneer paratha recipe- Dhabba style rustic and delicious Punjabi paratha with Indian cottage cheese stuffing.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 20 mins
Total Time 50 mins
Course Breakfast
Cuisine Indian
Servings 7 parathas
Calories 183 kcal

Ingredients
  

For the dough

  • 1.5 cups whole wheat flour
  • 2 teaspoons oil
  • salt to taste
  • water

For paneer stuffing

  • 200 grams paneer crumbled
  • 2 green chilies finely chopped
  • 1 teaspoon minced ginger
  • 1 teaspoon garam masala powder
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon dry mango powder amchur
  • Salt

Instructions
 

To prepare outer dough

  • Mix whole wheat flour, salt and oil in a bowl. Add as much water as needed and make soft, pliable dough. Let the dough rest for 30 minutes

To prepare paneer stuffing

  • Mix crumbled paneer, chopped green chilies, minced ginger and spice powders in a mixing bowl. Mix very well until every thing is combined. Divide the filling into 7 equal parts.

Making paneer paratha

  • Divide the dough into 7 equals balls.
  • Take a dough ball and roll into small circle. Use as much wheat flour as needed for dusting.
  • Place a portion of prepared paneer stuffing. Pleat and seal the edges.
  • Now roll into a thick parahta.
  • Heat a thick tava on medium high flame. Heat for 3-4 minutes. The tava should be hot while frying the parathas else the parathas will be hard in the edges.
  • Place a rolled paratha on the hot tava. Make sure to dust off the excess flour.
  • Add some butter on top and edges. Spread the butter and cook until light brown spots appear on both sides. Also the edges should turn and crisp up. Stack the cooked parathas so that it runs soft for a long time.

Nutrition

Calories: 183kcalCarbohydrates: 20gProtein: 7gFat: 8gSaturated Fat: 4gCholesterol: 18mgSodium: 52mgPotassium: 93mgFiber: 3gVitamin A: 40IUVitamin C: 1.6mgCalcium: 146mgIron: 0.9mg
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About Harini

I am Harini. The recipe developer, food photographer and chef behind cook click n devour. My aim behind this blog is to provide easy, tried and tested recipes that beginners can cook with confidence. I took keen interest in cooking and took courses on cooking, baking during teens purely out of passion. With a decade of cooking experience I am glad to share my recipes and culinary knowledge with you all here. Stay tuned and happy cooking!
Harini :)

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Hello, I am Harini


The chef, author and photograper of cook click n devour.Here I bring to you tried and tested vegetarian recipes with step by step photos and videos to make cooking a pleasure and fulfilling experience. Happy cooking!
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