Paneer Parathas, Punjabi Paneer Paratha
by Tarla Dalal
Added to 132 cookbooks
This recipe has been viewed 416510 times
Paneer also known as cottage cheese is used in a variety of dishes world over. It forms a part of salads, main course dishes and even desserts in the form of cream cheese.
Known as the Indian cheese, paneer is one of the most versatile ingredients available for cooking. Women in Punjab make their own paneer by adding curds or lemon juice to milk thus making it curdle.
This paneer can then be grated or crumbled and combined with a blend of subtle masalas making it an ideal stuffing for a paratha.
Make these delicious parathas for your family or guests and watch them disappear in a jiffy.
Accompaniments like curds , pickles or cutney is enough to enjoy these parathas. Paneer Parathas also taste great with Panchratni Dal or Whole Masoor Dal and this combo makes a satiating meal.
If you enjoyed this sumptuous stuffed paneer paratha recipe, then check our Punjabi paratha recipe collection to learn other authentic paratha recipes like Aloo Paratha, Mooli Paratha, Gobi Paratha.
Enjoy how to make Paneer Parathas recipe with detailed step by step photos and video below.
- Combine all the ingredients and knead into a soft, smooth dough using enough water.
- Keep aside for 30 minutes.
- To make paneer parathas, divide the dough and stuffing into 5 equal portions.
- Roll out one portion of the dough into a circle of 75 mm. (3") diameter using whole wheat flour for rolling.
- Place one portion of the stuffing in the centre of the circle. Bring together all the sides in the centre and seal tightly.
- Roll out again into a circle of 125 mm. (5") in diameter, using whole wheat flour for rolling.
- Cook on a hot tava (griddle), using a little ghee, till both sides are golden brown in colour.
- Repeat with the remaining dough and stuffing to make 4 more parathas.
- Serve the paneer parathas hot with curds.
Paneer Parathas Video by Tarla Dalal
Paneer Parathas, Punjabi Paneer Paratha recipe with step by step photos
To make the dough for Paneer paratha, in a deep bowl take whole wheat flour ie. Gehun ka atta.
To this, add the plain flour (maida). Adding maida makes the dough more elastic and stretchy but you can avoid it and use only whole wheat flour.
Then add the oil and salt to taste. Mix it very well with your fingertips.
Slowly add water and combine all the ingredients. We have used approximately 1/2 cup of water to make this dough.
Knead into a soft dough. The dough should be smooth & not sticky. You will have to knead the dough for 4 to 5 minutes to get it smooth and not lumpy.
Cover with a lid or damp muslin cloth and keep aside for 30 minutes. The dough needs to be covered so that it does not try out.
Thickly grate the paneer. You can even use crumbled paneer here.
Place the grated paneer in a deep mixing bowl. Grating the paneer allows it to absorb flavors nicely.
Now add the finely chopped coriander for a fresh, herby taste.
Add finely chopped chillies for spice.
Then add the amchur powder. This will give a pleasant tanginess to the stuffing. You can easily find amchur powder at your local grocery store or you can make amchur powder at home. If you don't have amchur,you can even add a little chaat masala instead.
Now finally add the chilli powder and salt to taste. As we have already added green chillies, you can avoid the chilli powder if you like.
Mix this well with a spoon or hands till add the ingredients are evenly distributed and mixed with one another. These are basic paneer parathas but to make things more interesting you can add onions or even grated carrots to the stuffing.
Divide the stuffing into 5 portions. Keep aside.
Divide the dough into 5 equal portions for the Punjabi paneer paratha.
Dip one portion of the dough in flour and flatten it lightly on the rolling board.
Roll out one portion of the dough into a 75 mm. (3”) diameter circle using a little wheat flour for rolling.
Place a portion of the prepared stuffing in the center of the circle.
Bring together all the sides in the centr while pushing the stufing down so as to form a covering.
Bring the sides together to form a ball, remove the excess dough and seal it tightly.
Roll out again into a circle of 150 mm. (5") diameter using a little plain flour for rolling. This is a thick paratha like the punjabi Aloo Paratha.
Heat a non-stick pan and place the Paneer Paratha over it.
Cook on one side till light brown spots appear and then flip the Paneer Paratha over.
Now, using 1 tsp oil, cook the Punjabi Paneer Paratha on both sides, on a slow flame, till golden brown and cooked properly. Since this is a thick paratha the sides will take longer to cook and hence it should be cooked on a slow flame.
Repeat with the remaining dough and stuffing to make 4 more Punjabi Paneer Parathas.
Serve Punjabi Paneer Paratha hot with cold homemade curds using cows milk or low fat curds or with a Spicy Lemon Pickle.
If you like our Punjabi paneer paratha recipe, check out our other Punjabi paratha recipes collection and other paratha recipes below.
Nutrient values (Abbrv) per paratha
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