Tasty Paneer Paratha Recipe - Great for Brunch!

This post may contain affiliate links. Read our disclosure policy

Watch the recipe

YouTube ↗

Cooking With Anadi

12K subscribers · whole wheat bread stuffed with fragrant spiced paneer

Subscribe

Watch the full method on YouTube →

Don’t let the simplicity of this paneer stuffed paratha fool you! Maybe it doesn’t sound that exciting, but when I first made this amazing paratha, I was simply blown away!

Paneer is “Indian cottage cheese.” I wouldn’t substitute with regular cottage cheese, however! Please don’t make that mistake! I did that the very first time I made paneer makhani in North America and it was one of my biggest regrets! Regular cottage cheese is most certainly not paneer, but that’s a whole other story!

Paneer is a popular protein source that’s widely consumed among vegetarians and non-vegetarians in India! Paneer is indeed my favorite vegetarian protein source! It’s an extremely versatile ingredient, such as tofu. If you’re not in India while reading this, you can typically purchase paneer at your local Indian or South Asian store. If you don’t have one near you, then you can make your own paneer by following my Homemade Paneer recipe! It’s a little time consuming, but fresh paneer is absolutely scrumptious, and it will be well worth the effort! In India, we usually don’t need to make our own paneer because we can get it freshly made from street-side vendors!

I consider paneer to be like a blank canvas. It’s not that flavorful on its own, but you can cook it in so many ways! I’m sure you’re going to love preparing it with some fragrant Indian spices stuffed in this delicious stuffed paratha recipe! So let’s get started!

Why Make This Paratha Stuffed with Paneer

Growing up, my favorite paratha recipe was Punjabi Aloo Paratha, or stuffed potato paratha. This was a classic that I could never get enough of! Other parathas I’ve had as a kid in New Delhi included the following:

• Pyaaz or onion
• Gobhi or cauliflower
• Methi or fenugreek
• Dal puri, a paratha stuffed with seasoned ground up chana dal or lentil split peas.

Oddly enough, my mom never made this type of paratha! After making this recipe, I really don’t know why not! I’d say that this paratha with paneer is honestly even easier than making aloo paratha! All you need to do here is make your paneer mixture and stuff it in your bread! With the aloo paratha, you need to boil your potatoes, let them cool, and then prepare your mix. Here we’ll be simply grating our paneer, mixing in some goodies into a bowl with our paneer, and we’re ready to rock and roll!

I definitely recommend this paratha for a satisfying brunch or snack! Here’s why you should be making this tasty paratha recipe:

• Filling and protein-packed
• Can be made ahead of time for lunch
• Goes well with yogurt, pickle or ketchup (you can debate me on the ketchup if you want!)
• Quick to make with minimal ingredients

The method for this stuffed paratha will be like any other stuffed paratha. However, as I mentioned earlier, we’re really saving some time by not having to cook the paneer mixture! This makes the preparation process extremely quick, so this may be one of the easiest stuffed paratha recipes you can find out there!

Tools Needed

• Large bowl
• Cutting board
• Rolling pin
• Nonstick pan
• Spatula
• Measuring spoons
• Wooden spoon

Ingredients

Let’s go over what we’ll need to make this simple and delicious paratha recipe with paneer:

• Paneer
• Atta flour
• Water
• Kashmiri mirch
• Garam masala
• Mango powder
• Salt
• Cilantro
• Ginger
• Green Chilies
• Ghee: Use store-bought ghee or you can make it yourself!
• Butter

Tips for an Excellent Paratha with Paneer

• Finely grate the paneer and mix with the seasoning really well for an evenly seasoned paratha.
• There is enough seasoning in the paneer to season the flour as well. However, if you prefer the flavor, you may add salt while kneading the dough as well.
• Ensure that you let the dough rest before making the paratha for the softest bread.
• Heat tawa pan until lightly smoking to get the classic smoky flavor in the paratha.
• Top with additional ghee or butter for added yumminess.

Knead a Smooth, Soft and Pliable Dough

• Combine the atta flour, ghee and water in a large bowl or a stand mixer and knead until smooth, soft and pliable. If the final dough is hard, the paneer mixture will tear through the dough.
• Let dough rest for 20-30 minutes before stuffing. Resting helps to relax the dough so it is easier to stretch and roll out.

Add the Stuffing

There are two ways to stuff the paratha. I tend to lean towards method 1 since it helps ensure the center of the final paratha is stuffed evenly. In my experience, sealing the dough in method 2 creates a thicker center which pushes the stuffing out.

Let me know if you have any tips for me!

How to Make Paneer Paratha at Home

Method 1

• Divide the dough into 4 equal portions. Working with two portions at a time, roll dough out into 4 inch disks.
• Add a spoonful of paneer stuffing in the center of one disk and cover with the second disk.
• Press gently to seal the edges and using a rolling pin, roll out into a thin disk, careful not to break the seal.

Method 2

• Divide the dough into 8 equal portions. Working with one portion at a time, roll dough out into a 4 inch disk.
• Add a spoonful of stuffing to the center of the disk, and seal around the edges of the disk. This will resemble a dumpling.
• Gently press down, lightly dust flour onto the dough, and roll out into a thin disk.

Cook the Paneer Stuffed Paratha

• Heat tawa on medium high heat until just smoking. Add stuffed paratha on tawa and cook until lightly roasted (light brown spots).
• Flip the paratha and apply ghee on top and around the sides of the paratha. Press down gently with a spatula to crisp up the paratha.
• Once the paratha has golden-brown spots and shiny, the paratha is ready to serve. Immediately serve with butter/makhan or ghee and any side condiments (pickle, yogurt).

Frequently Asked Questions

Tips for the Best Paneer Paratha

Paneer paratha is a North Indian stuffed flatbread, and a few small things make it great. Knead the atta (whole wheat flour) with water a little at a time into a smooth, non-sticky dough so it rolls out easily. For the filling, mix the finely grated paneer with Kashmiri mirch, garam masala, amchur (mango powder), ginger, green chilies, cilantro and salt, then taste and adjust before stuffing. Roll two thin disks, spread 1-2 tablespoons of the paneer mix over one leaving a rim at the edge, lay the second disk on top and pinch the edges firmly to seal so the filling stays put. Cook on a hot tawa until brown spots appear, spread ghee on top and around the edges, flip, and finish with a little butter. Serve hot with yogurt or pickle.

Serving Suggestions and Easy Variations

A hot paneer paratha is a meal on its own, but here's how I love to round it out and switch it up:

• Cook each paratha on a hot tawa or griddle until golden-brown spots appear, brushing generously with ghee and a little butter.
• Serve hot with a bowl of chilled curd (plain yogurt), a spoonful of raita, or a dollop of mango pickle and butter.
• For extra tang, sprinkle a little chaat masala over the filling or over the finished paratha.
• Loved this? Use the same stuff-and-roll method to make aloo (potato) or mooli (radish) paratha.
• They pack beautifully into lunch boxes or a tiffin, and they're lovely with a swipe of mint chutney and a scatter of fresh herbs like extra cilantro.

Storage, Freezing and Reheating

Make the dough and the paneer filling ahead and keep them covered in the fridge. Cooked parathas keep in an airtight container in the fridge for a couple of days, or freeze them stacked with parchment between each one. Reheat on a hot tawa or skillet until warmed through and crisp again.

Sealing the Paratha: Pleats, Excess Dough and Even Thickness

The seal is where most stuffed parathas fail. Whichever of the two methods above you use, work the portions into smooth dough balls between your palms first, then flatten each into a disc about 4 inches in diameter before any filling goes near it. With the dumpling method, gather the edges up over the paneer in pleats and pinch them together at the top, then pinch off the excess dough that collects there. Leave it on and it bakes into a doughy lump in the middle while the rest of the rolled paratha is thin and crisp. Press the sealed ball down gently, dust it with flour, and roll from the center outward with even pressure so the filling spreads instead of bursting. A soft dough matters as much as the seal: if the dough is stiff, the paneer will tear straight through it, and you lose both the filling and the texture you were after. Mix the filling in a mixing bowl and taste it before any of it goes near the dough, because you cannot season it afterwards.

Ajwain, Onion and Other Additions to the Paneer Filling

The filling here is deliberately simple: roughly a cup of paneer once grated (150 g), Kashmiri mirch, garam masala, amchur, ginger, green chilies, cilantro and salt. Kashmiri mirch is a mild red chili powder, so it colors the filling a deep red without adding much heat. There is no fixed teaspoon salt measurement in the recipe on purpose. Season the filling to taste and remember it has to season the plain dough around it too.