Paneer Paratha Recipe | How to make Paneer Paratha
Home Chef
⏱ Prep time
20 minutes
🔥 Cook time
25 minutes
🍽️ Serves
4
📦 Yield
4 parathas
🌍 Cuisine
North Indian
📂 Category
Breakfast
Paneer Paratha is a popular North Indian stuffed flatbread, prepared across households for its hearty texture and satisfying spice profile. Soft whole wheat dough encases a rich, spiced paneer filling that is pan-roasted to a crispy finish.
🧂 Ingredients
👩🍳 Instructions
In a large bowl, mix whole wheat flour, salt, and one tablespoon of oil, adding water gradually to knead into a soft, smooth dough.
Cover the dough with a damp cloth and let it rest for 15 minutes to develop gluten structure.
In a separate bowl, mix the finely grated paneer, chopped green chilies, grated ginger, fresh coriander, carom seeds, garam masala, dry mango powder, red chili powder, and salt.
Divide the rested dough into four equal-sized balls.
Roll one ball into a small circle of about 4 inches in diameter, leaving the center slightly thicker than the edges.
Place a quarter of the spiced paneer stuffing directly in the center of the dough disc.
Pleat the edges of the dough toward the center, pressing them together to seal the paneer completely inside.
Flatten the stuffed ball gently between your palms, dust with flour, and roll out with light, even strokes into a 7-8 inch flatbread.
Heat a heavy-bottomed griddle on medium-high heat and place the rolled paratha onto it.
Flip the paratha once light bubbles appear, brush with a half teaspoon of ghee, and press down gently with a flat spatula.
Flip again, apply ghee to the second side, and cook until both sides are crisp with golden-brown spots.
Cooking Tips
- •Letting the dough rest is crucial; it relaxes the gluten, making it elastic and preventing the flatbread from tearing during the rolling process.
- •Roll the stuffed dough from the center outwards to distribute the paneer stuffing evenly to the very edges.
Fixes
- •If the paneer stuffing becomes too damp to roll, fold in a tablespoon of roasted gram flour (besan) to absorb the excess moisture.
- •If the dough tears while rolling, apply a small pinch of dry flour directly to the tear and continue rolling with very light pressure.
Home Chef's Tips
Always grate the paneer using the fine side of the grater to prevent large chunks from tearing the rolled flatbread.
Ensure the dough and the paneer stuffing have a similar soft consistency to prevent the filling from bursting out during rolling.
Avoid salting the paneer stuffing too far in advance, as salt draws out moisture and makes the mixture wet and difficult to handle.
Tools
Heavy-bottomed Tawa or Cast Iron Griddle • Rolling Pin (Belan) • Rolling Board (Chakla) • Fine Grater • Mixing Bowls • Spatula
Pairing
Thick Greek-style yogurt, Spicy mango or lime pickle, A knob of unsalted white butter