Paneer Paratha Recipe (Punjabi Style)
Soft, spiced Paneer Paratha stuffed with fresh paneer – a comforting Punjabi breakfast with curd or pickle. Easy paneer paratha recipe that's filling and family-friendly.
Equipment
- 1 Mixing bowl Large, for dough kneading
- 1 Grater Box style, for fresh paneer
- 1 Rolling pin / Belan Wooden, for even rolling
- 1 Tawa or Skillet Cast iron preferred for even heat
- 1 Spatula Flat, for flipping parathas
Ingredients
Dough Group
- 2 cups whole wheat flour (atta)
- 1 tsp Salt
- ¾ - 1 cup water (adjust for soft dough)
- 1 tbsp oil or ghee (as above)
Paneer Filling
- 2 cups grated fresh paneer (~400g)
- 1-2 green chilies (finely chopped)
- 1 tsp grated ginger
- 2 tbsp fresh coriander leaves (chopped)
- ½ tsp cumin powder
- ½ tsp red chili powder (adjust spice)
- ½ tsp garam masala
- ½ tsp dry mango powder (amchur) (for tang)
- Salt to taste
Cooking
- ½ tsp per paratha ghee or oil (for cooking)
Instructions
Prep Dough (Prep Time)
- Mix flour, salt, and oil/ghee in a bowl. Add water gradually, knead into soft, smooth dough. Cover and rest 20 mins. | Associated Time: 20 mins prep | Note: Rested dough rolls without tears for perfect Paneer Paratha.
Make Filling
- Grate paneer finely. Mix with chilies, coriander, ginger, all spices, and salt. Taste-test for lively flavor. Divide into 8 balls. | Note: Fresh paneer melts beautifully in paneer ka paratha.
Stuff & Roll
- Divide dough into 8 balls. Roll one to 4-inch disc. Place filling ball in center, seal edges like pouch. Gently roll to 6-7 inches, dusting flour. | Note: Patience here prevents leaks.
Cook (Cook Time)
- Heat tawa medium. Place Paneer Paratha, cook 1-2 mins till bubbles. Flip, add ghee, press, cook golden on both sides. Stack hot under cloth. Repeat. | Associated Time: 20 mins cook | Note: Medium heat for even melt.
Notes
Quick Tips for Perfect Paneer Paratha Every Time:
- Always use fresh, soft paneer – homemade or from a local dairy works best. Grate it just before mixing to keep the paneer ka paratha filling moist and melty, not dry or crumbly.
- Let the dough rest covered for at least 20 minutes. This simple step makes rolling tear-free and gives that soft, fluffy texture Punjabi-style parathas are famous for.
- Seal the edges tightly when stuffing to avoid leaks. If the filling spills a bit, no big deal – just use less next time and roll gently from the center outward.
- Cook on medium heat with a hot tawa. High flame burns the outside before the paneer warms through. A little ghee sizzle is your cue it's ready!
- Pair hot Paneer Paratha with chilled curd (yogurt), a dollop of white butter, mango pickle, or mint chutney for the full comforting Punjabi breakfast.
- Kids love it quartered with ketchup; adults enjoy it with lassi or dal. Great for tiffin boxes too – stays soft if wrapped in foil.
- Breakfast staple in North Indian homes, especially winters – warming spices keep you full for hours.
- Fridge: Cooked parathas stay good for 2 days. Reheat on tawa with a dab of ghee to revive crispness.
- Freezer: Stuff and roll uncooked parathas, layer with parchment paper, freeze up to 1 month. Cook straight from frozen (add extra ghee).
- Dough and filling can be prepped night before – cover well in fridge.
- ~241 calories, with paneer providing 12g protein for satiety.
- Opt for less ghee to make it lighter (~224 kcal). Whole wheat adds fiber for steady energy – perfect for busy Delhi mornings!
- Add finely chopped onions or kasuri methi to the filling for extra Punjabi dhaba flavor.
- Low-cal version: Use oil spray and low-fat paneer.
- Vegan swap: Tofu instead of paneer, mustard oil for ghee.