AI-generated image
Paneer paratha
Paneer-stuffed flatbread
पनीर पराठा: whole-wheat paratha with a soft crumbled paneer filling, sharp with green chilli, coriander and ajwain
Dhaba breakfasts on the Grand Trunk Road out of Amritsar always have paneer paratha on the board, and it's a lunchbox favourite in Delhi homes because it stays soft and filling until the afternoon. The filling is fresh paneer grated fine, mixed with green chilli, lots of coriander, ajwain, a little onion and a pinch of amchur. Rolled inside atta dough and cooked with ghee, it becomes a mild, milky, protein-rich paratha with crisp brown patches. Serve with dahi, mint chutney or mango achar, and a cup of adrak chai. Use homemade or shop paneer; both are made with lemon or vinegar, not rennet. Common mistake: crumbling the paneer roughly; big lumps poke through the dough and tear it. Grate it finely or mash it with the heel of your hand. Chef's tip: if your paneer is very fresh and moist, add a tablespoon of atta to the filling to bind it, and roll these slightly thicker than a gobi paratha.
- Total time
- 40 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For the dough
- 10 ½ oz whole-wheat flour (atta)
- ½ tsp salt
- 1 tbsp sunflower oil
- ¾ cup waterabout
For the filling
- 9 oz paneerfinely grated
- 1 onionsmall, very finely chopped
- 2 green chilliesfinely chopped
- ⅔ oz fresh corianderfinely chopped
- ½ tsp ajwain (carom seeds)crushed between your palms
- ½ tsp red chilli powder
- ½ tsp salt
For cooking
- 1 ⅜ oz whole-wheat flour (atta)for dusting
- 4 tbsp ghee
To serve
- 9 oz plain dahi (yoghurt) (optional)
Shop this recipe on Amazon
What you'll need
Spices & pantry
Fresh ingredients (4)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/8 doneStep 1: Mix 10 ½ oz whole-wheat flour (atta), ½ tsp salt and 1 tbsp sunflower oil, add ¾ cup water gradually and knead for 5 minutes to a soft, pliable dough. Cover and rest for 15–20 minutes.
8 minStep 2: Mix 9 oz paneer, 1 onion, 2 green chillies, ⅔ oz fresh coriander, ½ tsp ajwain (carom seeds), ½ tsp red chilli powder, ½ tsp dry mango powder (amchur) and ½ tsp salt, mashing with your fingers until the filling holds together in a ball when squeezed.
5 minStep 3: Divide the dough and the filling into 8 portions each. Dust a ball of dough with 1 ⅜ oz whole-wheat flour (atta) and roll it to a 10 cm disc.
2 minStep 4: Place a portion of filling in the centre, gather the edges over it and pinch them firmly shut. Press it flat with your palm.
2 minStep 5: Dust and roll gently into a 16–17 cm paratha, about 3 mm thick, rolling from the centre outwards.
2 minStep 6: Cook on a hot tawa over a medium-high heat for about 1 minute until light brown spots appear underneath, then flip and cook for 30 seconds.
2 minStep 7: Spread 1 tsp of 4 tbsp ghee over each side in turn, pressing the edges with a spatula, until both sides are golden brown with crisp spots, about 2 minutes in all. The paneer should be hot right through.
2 minStep 8: Repeat with the rest, stacking them in a cloth to keep warm, and serve hot with 9 oz plain dahi (yoghurt).
16 min
Nutrition per serving
- Calories
- 540 kcal
- Protein
- 24 g
- Carbs
- 58 g
- Fat
- 24 g
- Fibre
- 8 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does paneer paratha take?
- About 40 minutes in total: 20 minutes to prepare and 20 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of paneer?
- Firm tofu, pressed and cubed (vegan; season it well).
- What can I use instead of onion?
- 2 shallots per onion.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Sabudana khichdiSago with peanuts and potato
Sabudana khichdi is the dish that sees Maharashtra through every vrat (fast), from Navratri to Ekadashi, but it's so good that people eat it any day of the week. Soaked sago pearls are tossed in a pan with crushed roasted peanuts, cubes of potato, cumin and green chilli until each pearl turns glassy and separate, then finished with lemon and coriander. It's soft, chewy, nutty and gently hot. Fasting rules vary from family to family, so check yours; this version uses rock salt and no asafoetida, onion or garlic. Traditionally it's cooked in ghee; use ghee instead of oil if you aren't keeping it vegan. Chef's tip: soak the sago in just enough water to cover by the height of the pearls themselves, no more; too much water is the reason khichdi turns into one sticky lump.
Bagara bainganBaby aubergines in peanut sesame sauce
Bagara baingan is a Hyderabadi wedding dish of small aubergines cooked whole in a dark, tangy gravy of roasted peanuts, sesame, dried coconut and tamarind. Unlike a Gujarati stuffed brinjal, the aubergines here are only quartered at the base and fried until silky, then left to soak up a thin-but-rich sauce that is finished with a tempering, the 'baghar' that gives the dish its name. It's sour, nutty and gently spiced, and is served with biryani, bagara rice or plain rice. Chef's tip: choose small, glossy purple aubergines that feel heavy for their size; soft, light ones are full of seeds and turn mushy before the gravy has a chance to cling.
Masala khakhraCrisp roasted wheat crackers
Khakhra are thin chapaties roasted slowly on a griddle until they turn crisp, like a cracker. This masala version adds gram flour, fresh fenugreek, turmeric and chilli to the wheat dough. They are a light Gujarati breakfast or tea-time snack, and lovely with pickle, chutney or a smear of butter. You can also make them in a roti maker.