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!
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.
- First of all take crumbled paneer, minced ginger, finely chopped green chilies, spice powders and salt in a mixing bowl. Mix them thoroughly.
- 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.
- Finally to make parathas,divide the dough into 7 parts. Roll each part into circle thicker than phulka.
- 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.
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.
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.
4. Now roll into a thick parahta.
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.
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.
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Paneer Paratha Recipe Card:
Paneer paratha recipe- Dhabba style rustic and delicious Punjabi paratha with Indian cottage cheese stuffing.
- 1.5 cups whole wheat flour
- 2 teaspoons oil
- salt to taste
- water
- 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
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
- 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.
- 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.
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