paneer paratha recipe
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4.53 from 23 votes

Paneer Paratha

Paneer paratha is an Indian flatbread made with whole wheat flour and cottage cheese stuffing. It is a popular breakfast recipe in Punjabi homes.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: breakfasts
Cuisine: indian, punjabi
Diet: vegetarian
Servings: 9 parathas
Calories: 236kcal
Author: Dassana Amit


for whole wheat dough

  • 2 to 2.25 cups whole wheat flour
  • 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 , finely chopped
  • ½ teaspoon red chili 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


kneading dough

  • 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 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 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.


  • 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.


Calories: 236kcal | Carbohydrates: 20g | Protein: 6g | Fat: 15g | Saturated Fat: 9g | Monounsaturated Fat: 2g | Cholesterol: 37mg | Sodium: 283mg | Potassium: 97mg | Fiber: 3g | Vitamin A: 315IU | Vitamin C: 0.6mg | Calcium: 116mg | Iron: 1mg