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 this paneer paratha. 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 mango pickle.
if you are looking for more paratha varieties then do check:
paneer paratha
INGREDIENTS FOR paneer paratha
for whole wheat dough
- 2 to 2.25 cups whole wheat flour (atta)
- ⅔ cup water or add as required
- 1 teaspoon ghee or oil
- ½ teaspoon salt or add as required
for paneer paratha 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 paneer paratha
kneading dough for paneer paratha
- take 2 to 2.25 cups whole wheat flour, ½ tsp salt, 1 tsp ghee or oil in a mixing bowl.
- pour about ½ cup water first.
- mix and begin to knead. add more water if required and knead to a smooth soft dough. overall i added 2/3 cup water.
- cover and allow the dough to rest for 20 to 30 minutes.
making stuffing for paneer paratha
- meanwhile while the dough is resting, prepare the stuffing. grate 200 grams of paneer.
- 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.
- you can add more of the salt, red chili powder or dry mango powder if you prefer.
- mix everything well so that the spice powders are uniformly mixed with the grated paneer.
rolling paneer paratha
- pinch two small balls from the dough and roll them in your palms to make them even.
- dust some flour on the dough balls.
- with a rolling pin (belan), roll the dough balls to a circle of about 4 to 5 inches in diameter.
- place the paneer stuffing on one of the rolled rounds keeping one inch space around the circumference.
- cover with the other rolled dough and press the edges well.
- sprinkle some flour and roll the stuffed paratha to a circle of about 6 to 7 inches in diameter.
making paneer paratha
- 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.
- flip when one side is partly cooked. about 1/4 cooked.
- apply ghee on this side with a spoon.
- turn over and flip.
- let the ghee side get cooked now.
- spread some ghee on the top. flip again.
- press the paratha edges with a spatula so that the edges are cooked.
- flip once or twice till the paneer paratha has golden spots and is evenly cooked.
- place them in a roti basket or casserole.
- place some butter on top. spread the butter on the paratha.
- 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.
- make all paneer paratha this way on the tawa (griddle).
- 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 paneer paratha hot with some fresh yogurt and butter.
RECIPE TIPS
- if the garam masala powder is a homemade one, then 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.
how to make paneer paratha
kneading dough
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.
making stuffing for paneer paratha
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.
rolling paneer paratha
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.
cooking paneer paratha
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 paratha.
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 paratha 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 paratha hot with some curd or mango pickle or even mint coriander chutney.
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I have tried this recipe and it has come out just perfect 🙂 Thanks to you Dassana ma’am !
I was wondering if we could add onion with paneer for a different taste sometime. Any thoughts?
thanks, aparna and welcome. yes, you can add onions. with onions, chop them finely. onions will also release their juices while rolling. so here you have to be very careful as the paratha will become moist while rolling and can break too. so you can add less amount of onions.
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.
Very nice I love it
thanks vijay.
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! 🙂
Welcome Shw. Thanks for your positive feedback. Nice to know that you like the recipes.
Very good and easy recipe
Thanks Akash
Instead of amchur what will i use ? coz i don’t like it.
skip amchur or else you can add dry pomegranate powder/anardana powder or a few drops of lime or lemon juice.
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
pleased to know this rashmi 🙂 thankyou for your kind and honest words. god bless you.
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.
thankyou so much anam 🙂 pleased to know this. god bless you and you are always welcome.
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.
pleased to know this supriya thankyou for trying the paneer paratha recipe 🙂
Today I made Paneer dum biriyani. It came excellently. Thank You
welcome prabhavathy. thanks for sharing positive feedback.
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
welcome sunil. wish you a speedy recovery.
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..!!!
welcome ani. thanks for sharing your positive feedback. glad to know this.