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paneer paratha recipe, how to make punjabi paneer paratha recipe

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paneer paratha recipe with step by step photos – paneer paratha is one of the many popular paratha varieties from punjab. its an all time favorite paratha at home and is served in most restaurants as well as punjabi dhabas (road side eateries).

parathas are popular breakfast recipes in punjabi homes and there are varieties of parathas made for breakfast like methi paratha, aloo paratha, gobi paratha, onion paratha.

it is always better to make your own homemade paneer – cottage cheese and use it for any paneer dish that you make. so is the case with these paneer parathas. the paneer retains its freshness and softness even when cooked.

the best way to have paneer paratha is with some curd or homemade white butter. you can also have paneer paratha with some punjabi mango pickle.

if you are looking for more paratha recipes then do check pudina paratha, peas paratha, dhaba style aloo paratha, cheese paratha and palak paratha.

paneer paratha recipe details below:

4.42 from 17 votes
paneer paratha recipe | cottage cheese flatbread
prep time
15 mins
cook time
30 mins
total time
45 mins
 

paneer paratha recipe – indian flat bread made with cottage cheese. paneer paratha are popular breakfast recipe in punjabi homes.

course: breakfasts
cuisine: indian, punjabi
servings: 9 parathas
calories: 236 kcal
author: dassana amit
ingredients (1 cup = 250 ml)
for whole wheat dough
  • 2 to 2.25 cups whole wheat flour (atta)
  • cup water or add as required
  • 1 teaspoon ghee or oil
  • ½ teaspoon salt or add as required
for paneer stuffing:
  • 200 grams paneer (cottage cheese)
  • 1 or 2 green chilies (hari mirch), finely chopped
  • ½ teaspoon red chili powder (lal mirch powder)
  • ½ teaspoon garam masala powder
  • ½ to ¾ teaspoon dry mango powder (amchur powder) or add as per your taste
  • ½ teaspoon salt or add as required
  • ghee or oil as required for roasting parathas
how to make recipe
kneading dough for paneer paratha:
  1. take 2 to 2.25 cups whole wheat flour, ½ tsp salt, 1 tsp ghee or oil in a mixing bowl.

  2. pour about ½ cup water first.

  3. mix and begin to knead. add more water if required and knead to a smooth soft dough. overall i added 2/3 cup water.

  4. cover and allow the dough to rest for 20 to 30 minutes.

making stuffing for paneer parathas:
  1. meanwhile while the dough is resting, prepare the stuffing. grate 200 grams of paneer.

  2. add 1 or 2 finely chopped green chilies, 1/2 tsp dry mango powder, 1/2 tsp punjabi garam masala or garam masala powder, 1/2 tsp red chili powder and 1/2 tsp salt. 

  3. you can add more of the salt, red chili powder or dry mango powder if you prefer.

  4. mix everything well so that the spice powders are uniformly mixed with the grated paneer.

rolling paneer paratha:
  1. pinch two small balls from the dough and roll them in your palms to make them even.

  2. dust some flour on the dough balls.

  3. with a rolling pin (belan), roll the dough balls to a circle of about 4 to 5 inches in diameter.

  4. place the paneer stuffing on one of the rolled rounds keeping one inch space around the circumference.

  5. cover with the other rolled dough and press the edges well.

  6. sprinkle some flour and roll the stuffed paratha to a circle of about 6 to 7 inches in diameter.

making paneer paratha:
  1. heat a tava and then place the rolled paratha on it. the tava should be hot. to check the heat, sprinkle a generous pinch of whole wheat flour on the tawa. if the whole wheat flour becomes brown in some seconds, the tawa is hot enough to roast the parathas.

  2. flip when one side is partly cooked. about 1/4 cooked.

  3. apply ghee on this side with a spoon.

  4. turn over and flip.

  5. let the ghee side get cooked now.

  6. spread some ghee on the top. flip again.

  7. press the paratha edges with a spatula so that the edges are cooked.

  8. flip once or twice till the paneer paratha has golden spots and is evenly cooked.

  9. place them in a roti basket or casserole.

  10. place some butter on top. spread the butter on the paratha.

  11. wipe the excess whole wheat flour if any, with a cotton kitchen napkin. so that the browned whole wheat flour does not stick to the parathas. 

  12. make all paneer parathas this way on the tawa (griddle).

  13. keep on stacking them in the roti basket or casserole. spread some butter on each paratha while stacking them.

  14. if not stacking them, then serve paneer parathas hot with some fresh yogurt and butter.

recipe notes
  • if the garam masala powder is a homemade one than add only 1/4 tsp. for readymade garam masala add 1/2 tsp. homemade ones are far more aromatic and strong than the store brought ones.

this approximate nutrition info is per paneer paratha:

Nutrition Facts
paneer paratha recipe | cottage cheese flatbread
Amount Per Serving
Calories 236 Calories from Fat 135
% Daily Value*
Total Fat 15g 23%
Saturated Fat 9g 45%
Monounsaturated Fat 2g
Cholesterol 37mg 12%
Sodium 283mg 12%
Potassium 97mg 3%
Total Carbohydrates 20g 7%
Dietary Fiber 3g 12%
Protein 6g 12%
Vitamin A 6.3%
Vitamin C 0.7%
Calcium 11.6%
Iron 5.3%
* Percent Daily Values are based on a 2000 calorie diet.


how to make paneer paratha recipe:

1. take 2 to 2.25 cups whole wheat flour/atta, ½ tsp salt, 1 tsp ghee or oil in a mixing bowl.

2. pour about ½ cup water.

3. mix and begin to knead. add more water if required and knead to a smooth soft dough. overall i added ⅔ cup water.

4. cover and allow the dough to rest for 20 to 30 minutes.

5. meanwhile while the dough is resting, prepare the stuffing. grate 200 grams of paneer/cottage cheese.

6. add 1 or 2 finely chopped green chilies, ½ tsp dry mango powder, ½ tsp garam masala powder, ½ tsp red chili powder and ½ tsp salt. you can add more of salt, red chili powder or dry mango powder if you prefer.

7. mix everything well so that the spice powders are uniformly mixed with the grated paneer.

8. pinch two small balls from the dough and roll them in your palms to make them even.

9. dust some flour on the dough balls.

10. with a rolling pin, roll the dough balls to a circle of about 4 to 5 inches in diameter.

11. place the paneer stuffing on one of the rolled rounds keeping one inch space around the circumference.

12. cover with the other rolled dough and press the edges well.

13. sprinkle some flour and roll the stuffed paratha to a circle of about 6 to 7 inches in diameter.

14. heat a tava/griddle and then place the rolled paratha on it. the tava should be hot. to check the heat, sprinkle a generous pinch of whole wheat flour on the tawa. if the whole wheat flour becomes brown in some seconds, the tawa is hot enough to roast the paneer parathas.

15. flip when one side is partly cooked. about ¼ cooked.

16. apply ghee on this side with a spoon.

17. turn over and flip.

18. let the side in which we applied ghee get cooked now.

19. spread some ghee on the top.

20. flip again.

21. press the edges of paratha with a spatula so that the edges are cooked.

22. flip once or twice till the paratha has golden spots and is evenly cooked.

23. place the paneer parathas in a roti basket or casserole.

24. place some butter on top.

25. spread the butter on the paratha.

26. wipe the excess whole wheat flour if any, with a cotton kitchen napkin. so that the browned whole wheat flour particles do not stick to the parathas. make all parathas this way on the tawa/griddle.

27. keep on stacking them in the roti basket or casserole. spread some butter on each paratha while stacking them. if not stacking them, then serve the paneer parathas hot with some curd or mango pickle or even mint coriander chutney.




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This post was last modified on February 17, 2017, 11:40 am

    Categories Dinner RecipesIndian Breads & ParathasIndian Breakfast RecipesKids RecipesNo Onion No GarlicNorth Indian RecipesPopular Indian RecipesPunjabi RecipesTiffin Recipes

View Comments (57)

  • Yep, the parathas look perfectly delicious. Looking forward for the rest of the kind:)

    • Yeah delicious ,
      Definitely going to try it .
      I just visited an hour before, and I am having nice dishes after one another to see.
      Good job days and keep it up.
      I love gujrati foods.

      • Sounds great! :) *hehe* I'll start saving for my plane ticket. :) Your cooking looks so delicious!

  • I am so happy to find your vegetarian site. I saw your photo on the DMBLGiT challenge, I love it so had to come by and am glad that I did. Your parathas looks delicious.

  • Hi Dassana,
    Your paratha are making my mouth water. I've been wanting to me these for ever. Love your step by step photos, actually all the photos are great. I just came from the DMBLGIT gallery and saw your pretty photo. Good luck:)

  • Hello Mam,
    I made paneer paratha the way you described in your blog and this is the first time when i made stuffed paratha's , Everybody just loved it.

    Thanks again :)

    • actually, i make garam masala at home. i never buy them from out. i have given the link below of the punjabi garam masala, that i add to all the dishes i make. a few indian brands i had tried some years back. but one cannot compare them with homemade garam masala. since you are asking, i think MDH is good. if you want to buy organic, then 24 letter mantra brand is good. i brought their chaat masala and it is very good.

      punjabi garam masala - https://www.vegrecipesofindia.com/punjabi-garam-masala/

  • I have been browsing your blog from the past 2 days and I somehow feel like preparing each and everything out here :) I tried a couple of them like beetroot patties already and they turned out good. Just wanted to let you know that you are having a great blog spot!

  • Hi dassana,
    Thanks for such nice & simple recipe......i tried yesterday & i add coriander leaves as mention in your note. It was very tasty.

  • This website is my favorite. It's receipe are simple and easy. Very nutrition and healthy also for all ages people.

  • hi..... Made paneer paratha for breakfast today. Tasted really good. But instead of using dry mango powder, i used pomegranate powder Coz i ran out of mango powder.it was nice . We both enjoyed it with green chutney and curd. Thanks for the recipe :)

  • I tried it and was yummy. I have tried many of your recipes and they all were awesome.. by the way I'm from Kerala and love north Indian food.yours is the only blog I check whenever I want to impress my lover...even if I'm not cooking I just love to read and drool over your amazingly " delicious" photographs..thank you so so much..your hubby is a very lucky man..!!!

  • Dear Dasana.
    i am hospitalised for last few days and got lot of free time as i like cooking i was surfing for different receipes and i found this site this is too good site for the receipes i gone through almost all recepies and now waiting to get dischsrge from hospital and try them at home.THANKS Again for such a good website. SUNIL NATHI FROM PUNE

  • Would you please share the recipe of the pickle you pictured above. I generally make paneer parathas when the milk in my house gets spoilt, so the paneer is already crumbly. i tried your recipe and it came out lovely. I also made a small addition of a handful of mint leaves for the fresh flavour and colour. It came out lovely.

  • hi, Dassana,
    I've learnt to cook from your blog, and its great to make search wonderful recipes for family in such easy steps, i have tried so many items like mango mastani, rava laddoo, sabudana khichdi, its been great to learn independently through your blog, thanks for the wonderful recipes you share , please keep sharing and I'm going to try this paneer parata now! I'm sure its going to turn out great and tasty!
    Regards,
    Anam.

  • Hi,

    I love your blog and enjoy your recipes. They are so easy and yet very tasty.
    I have tried many of your recipes and they really help me keep my little one happy and healthy :)

    Thanks for all your hardwork and time !! Please remember that it is very much appreciated !!

    Rashmi

    • skip amchur or else you can add dry pomegranate powder/anardana powder or a few drops of lime or lemon juice.

  • It's a very easy recipe & those who love paneer will definitely like it ;) All your recipes are well explained & are really helpful for even 'people without much experience in cooking' (read 'me' :P). Thank you! :)

  • I don't know why my parathas was sticking to the tava..felt quite disappointed....would you know what could I possibly be the problem..???

    • try to use a seasoned tawa. other than that there is no reason why the parathas should stick.

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