Jul 04, 2019, Updated Aug 11, 2019 It’s filled with crumbled paneer (Indian cottage cheese) and makes a filling breakfast or lunch.
I grew up eating all sorts of parathas. It’s hard to pick a favorite. I love them all- aloo, gobi, mooli. And this paneer paratha is also one of my favorites. Although, I have to say that paneer paratha wasn’t made as frequently in my house as say aloo or gobi paratha. Maybe because paneer was a special occasion thing and potatoes and cauliflower were more of everyday thing. Anyway, now I do make paneer paratha often. And I always make it with fresh homemade paneer. The soft and fresh paneer works best for the paratha.
Indian Paneer Paratha
✓ makes a filling breakfast or lunch ✓ uses fresh homemade paneer for that soft paneer filling ✓ also great for lunch boxes ✓ tastes great with a side of achar (pickle) & yogurt ✓ goes best with a cup of masala chai! Making paneer paratha is like making any other paratha. Make the dough and the filling. Once you have both ready, stuff the dough with the filling, roll it and cook on a skillet with oil until golden brown from sides. That’s how you make pretty much every paratha. I highly recommend using homemade paneer for the recipe. Or if you have access to fresh store bought paneer, then you can use that too. Once I have the paneer ready, I just mix in everything together for the filling and it’s done.
Tips to Make Good Paneer Paratha
While paratha is pretty straight forward to make, here are few things which can make it better! ✓ Make sure to knead a smooth and soft dough for the paratha ✓ It’s important to let the dough rest for a bit before you start making the parathas ✓ Roll the paneer parathas evenly and don’t overfill them ✓ Use homemade paneer for best results ✓ Use oil generously while roasting the parathas ✓ Make sure the tawa/griddle on which you cook the paratha is hot before you place the paratha on it My filling for this paneer parathas has very little spices- just some ajwain (carom seeds) and little bit of garam masala. Other than that, I have only used fresh cilantro and green chili. Some people like adding chopped onion to their paneer paratha and you can do it too. I just keep it very simple and enjoy it this way! Hope you guys enjoy this recipe.
Method
1- To a large bowl, add atta (whole wheat flour), salt and oil. I use the steel bowl of my stand mixer. 2- Start adding water, little by little to knead the dough. Again, I use the paddle attachment of my stand mixer to mix the dough. 3- Knead to a soft and smooth dough. I used the dough attachment of my stand mixer. You can do this by hand. 4- Transfer the dough to a container and apply some oil on top. Cover with a cloth and let it rest for 20 to 30 minutes.
5- To make the filling, crumble paneer in a bowl or plate. Then add the cilantro, green chili, garam masala, ajwain and salt. 6- Mix everything together. The filling is now ready. Set it aside. 7- Once the dough has rested, divide it into 8 equal sized balls. Roll each ball between your hands to make it smooth. Keep the balls covered else dough will dry out. Meanwhile put a tawa/skillet to heat on medium-high heat. 8- Now, take one of the dough ball and press it down with your hands. Using a rolling pin, roll it into a circle of 4 to 5 inch diameter. Apply around 1/4 teaspoon oil on the rolled dough.
9- Add the filling, around 1-2 tablespoons but remember to not over-fill. 10- Bring the edges of the rolled paratha together and pinch to seal the edges. 11 & 12- Then press the dough down with your hands and make it little smooth.
13- Then roll the dough again using a rolling pin, into a circle of 7 to 8 inch diameter. Apply equal pressure while rolling the paratha so that’s it rolls evenly. 14- Now, place the rolled paratha onto the heated tawa. Cook the side for a minute or two and then flip over. 15- Apply oil, round 1/4 teaspoon on the half-cooked side and then flip again. 16- Now apply oil on the other side as well. Press with a spatula and cook the paratha until both sides have golden brown spots on them. Repeat with the remaining dough balls and make all parathas similarly.
Enjoy paneer paratha with a cup of chai!
If you’ve tried this Paneer Paratha Recipe then don’t forget to rate the recipe! You can also follow me on Facebook, Instagram to see what’s latest in my kitchen! This post has been updated from the recipe archives, first published in 2013.
title: “Paneer Paratha " ShowToc: true date: “2024-10-13” author: “Laura Tenorio”
Jul 04, 2019, Updated Aug 11, 2019 It’s filled with crumbled paneer (Indian cottage cheese) and makes a filling breakfast or lunch.
I grew up eating all sorts of parathas. It’s hard to pick a favorite. I love them all- aloo, gobi, mooli. And this paneer paratha is also one of my favorites. Although, I have to say that paneer paratha wasn’t made as frequently in my house as say aloo or gobi paratha. Maybe because paneer was a special occasion thing and potatoes and cauliflower were more of everyday thing. Anyway, now I do make paneer paratha often. And I always make it with fresh homemade paneer. The soft and fresh paneer works best for the paratha.
Indian Paneer Paratha
✓ makes a filling breakfast or lunch ✓ uses fresh homemade paneer for that soft paneer filling ✓ also great for lunch boxes ✓ tastes great with a side of achar (pickle) & yogurt ✓ goes best with a cup of masala chai! Making paneer paratha is like making any other paratha. Make the dough and the filling. Once you have both ready, stuff the dough with the filling, roll it and cook on a skillet with oil until golden brown from sides. That’s how you make pretty much every paratha. I highly recommend using homemade paneer for the recipe. Or if you have access to fresh store bought paneer, then you can use that too. Once I have the paneer ready, I just mix in everything together for the filling and it’s done.
Tips to Make Good Paneer Paratha
While paratha is pretty straight forward to make, here are few things which can make it better! ✓ Make sure to knead a smooth and soft dough for the paratha ✓ It’s important to let the dough rest for a bit before you start making the parathas ✓ Roll the paneer parathas evenly and don’t overfill them ✓ Use homemade paneer for best results ✓ Use oil generously while roasting the parathas ✓ Make sure the tawa/griddle on which you cook the paratha is hot before you place the paratha on it My filling for this paneer parathas has very little spices- just some ajwain (carom seeds) and little bit of garam masala. Other than that, I have only used fresh cilantro and green chili. Some people like adding chopped onion to their paneer paratha and you can do it too. I just keep it very simple and enjoy it this way! Hope you guys enjoy this recipe.
Method
1- To a large bowl, add atta (whole wheat flour), salt and oil. I use the steel bowl of my stand mixer. 2- Start adding water, little by little to knead the dough. Again, I use the paddle attachment of my stand mixer to mix the dough. 3- Knead to a soft and smooth dough. I used the dough attachment of my stand mixer. You can do this by hand. 4- Transfer the dough to a container and apply some oil on top. Cover with a cloth and let it rest for 20 to 30 minutes.
5- To make the filling, crumble paneer in a bowl or plate. Then add the cilantro, green chili, garam masala, ajwain and salt. 6- Mix everything together. The filling is now ready. Set it aside. 7- Once the dough has rested, divide it into 8 equal sized balls. Roll each ball between your hands to make it smooth. Keep the balls covered else dough will dry out. Meanwhile put a tawa/skillet to heat on medium-high heat. 8- Now, take one of the dough ball and press it down with your hands. Using a rolling pin, roll it into a circle of 4 to 5 inch diameter. Apply around 1/4 teaspoon oil on the rolled dough.
9- Add the filling, around 1-2 tablespoons but remember to not over-fill. 10- Bring the edges of the rolled paratha together and pinch to seal the edges. 11 & 12- Then press the dough down with your hands and make it little smooth.
13- Then roll the dough again using a rolling pin, into a circle of 7 to 8 inch diameter. Apply equal pressure while rolling the paratha so that’s it rolls evenly. 14- Now, place the rolled paratha onto the heated tawa. Cook the side for a minute or two and then flip over. 15- Apply oil, round 1/4 teaspoon on the half-cooked side and then flip again. 16- Now apply oil on the other side as well. Press with a spatula and cook the paratha until both sides have golden brown spots on them. Repeat with the remaining dough balls and make all parathas similarly.
Enjoy paneer paratha with a cup of chai!
If you’ve tried this Paneer Paratha Recipe then don’t forget to rate the recipe! You can also follow me on Facebook, Instagram to see what’s latest in my kitchen! This post has been updated from the recipe archives, first published in 2013.
