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paneer paratha recipe, how to make punjabi paneer paratha recipe

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:

4.47 from 15 votes
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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: Breakfast
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 Indian Breads & ParathasIndian Breakfast RecipesKids RecipesMain CourseNo Onion No GarlicNorth Indian RecipesPopular Indian RecipesPunjabi RecipesTiffin Recipes