Paneer Masoor Paratha

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There is something very homely about this Paneer Masoor Paratha. Perhaps it is the satisfying, One Dish Meals feel, or the use of traditional ingredients which makes it seem so.

In this lovely dish, wholesome whole wheat flour parathas are stuffed with a mixture of cooked whole masoor and crumbled paneer perked up with crunchy onions and peppy spice powders.

Make sure you drain the masoor well before combining it with the paneer to avoid sogginess. Serve these parathas hot off the tava with fresh curds.

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Paneer Masoor Paratha recipe - How to make Paneer Masoor Paratha

Soaking time:  8 hours   Preparation Time:    Cooking Time:    Total Time:     Makes 6 parathas
Show me for parathas


For The Dough
3/4 cup whole wheat flour (gehun ka atta)
1 tbsp oil
salt to taste

For The Filling
1/2 cup crumbled paneer (cottage cheese)
1/4 cup masoor (whole red lentil)
1/2 cup chopped onions
1 tsp chilli powder
1/4 tsp turmeric powder (haldi)
1 tsp coriander (dhania) powder
salt to taste

Other Ingredients
whole wheat flour (gehun ka atta) for rolling
oil for cooking

For Serving
fresh curd
For the dough

  1. Combine all the ingredients in a deep bowl and knead into a soft dough using enough water.
  2. Cover the dough with a lid and keep aside for 10 to 15 minutes.

For the filling

  1. Clean, wash and soak the masoor in enough water in a deep bowl for 8 hours. Drain well.
  2. Combine the masoor and 1 cup of water in a deep non-stick pan, cover it with a lid and cook on a medium flame for 8 minutes or till the masoor gets cooked, while stirring occasionally. Drain well and mash it using a potato masher into a coarse mixture.
  3. Combine the coarsely mashed masoor, paneer, onions, chilli powder, turmeric powder, coriander powder and salt in a deep bowl and mix well.
  4. Divide the mixture into 6 equal portions and keep aside.

How to proceed

  1. Divide the dough into 6 equal portions.
  2. Roll a portion of the dough into a 75 mm. (3”) diameter circle using a little whole wheat flour for rolling.
  3. Place one portion of the filling in the centre of the circle.
  4. Bring together all the sides in the centre and seal it tightly.
  5. Roll again into a 125 mm. (5”) diameter circle using a little whole wheat flour for rolling.
  6. Heat a non-stick tava (griddle) and cook the paratha, using a little oil, till golden brown spots appear on both the sides.
  7. Repeat steps 2 to 6 to make 5 more parathas.
  8. Serve hot with fresh curds.

RECIPE SOURCE : Indian CookingBuy this cookbook

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Paneer Masoor Paratha
 on 04 Jul 15 04:59 PM

Bored of eating regular paratha, this paratha is different from the regular paratha, masoor dal gives a nice texture to the filling while eating. I loved this paratha with unique combination.
Paneer Masoor Paratha
 on 25 Jun 12 05:58 AM

This is very tasty paratha recipe, we had it for breakfast and everyone enjoyed it.