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 mango pickle.
if you are looking for more paratha varieties then do check:
paneer paratha recipe
Ingredients (1 cup = 250 ml)
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 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
- 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 parathas 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 parathas hot with some fresh yogurt and butter.
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.
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.
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 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.
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.