How to Make Paneer Paratha in 7 Simple Steps

How to Make Paneer Paratha in 7 Simple Steps

15 min
2-3 People
10 min

How to Make Paneer Paratha in 7 Simple Steps




Our Paneer Paratha Recipe will take you on a delicious culinary journey that will bring the comfort of home-cooked food to your table. Picture a lazy Sunday morning with the smell of freshly kneaded dough and spiced paneer filling the air. This recipe encapsulates the essence of comfort by combining the richness of Indian flavours with simple, everyday ingredients. Let me tell you a personal story that shows the magic of creating dishes.


As I rolled out the dough and filled it with the delicious paneer mixture, the kitchen filled with tantalising sounds and smells. I was not just making a meal; it was a celebration of tradition and family. Come with me as I reveal the secrets to making the perfect Paneer Paratha, where each bite is a symphony of textures and tastes that will warm your heart.



Paneer Paratha Recipe:

Dive into the heart of our Paneer Paratha Recipe, where soft layers of dough embrace a generous filling of spiced paneer. The key lies in the balance of spices and the love folded into each paratha, ensuring a burst of flavors with every bite. Whether you’re a seasoned chef or a novice in the kitchen, this recipe welcomes all to partake in the joy of creating a classic Indian flatbread.


To recreate this culinary masterpiece, gather fresh paneer, aromatic spices, and, of course, the enthusiasm to embark on a flavorful journey. These parathas are not just a dish; they are an invitation to savor the simplicity and richness of Indian cuisine. Let’s delve into the world of Paneer Paratha and discover the magic of homemade goodness.


Cooking Tips:

  1. Fresh Paneer is Key: Starting with good, fresh paneer is important if you want your roti filling to be creamy and full of flavour.
  2. Spice it Right: You can change how hot the paneer mixture is to suit your tastes. Add a few extra green chilies for a kick of heat, or leave it mild for a version that the whole family will enjoy.
  3. Rolling Technique: To get the right balance between the crust and the rich paneer filling, roll out the dough evenly.
  4. Cooking Temperature: Maintain a medium-low heat while cooking the parathas so they get perfectly golden brown without losing their softness.


Pairing Guide:

  1. Yogurt: With Paneer Parathas, serve cold yoghurt or raita on the side to make the meal more refreshing.
  2. Pickles: Try adding different kinds of pickles or chutneys to your parathas to make them taste better. Mango pickle or mint chutney are both great options.
  3. Herbal: For a burst of green freshness, top your Paneer Parathas with chopped fresh coriander or mint leaves.



For stuffing:

  • 1 cup paneer (grated)
  • 1 tbsp chopped mint
  • 1 tbsp chopped green chili
  • 1 tbsp chopped coriander
  • 1 tbsp chopped ginger
  • 1 tbsp amchur powder
  • 1 tsp red chili powder
  • 1 tsp turmeric
  • 1 tsp ajwain
  • 1 tsp garam masala
  • 1 tsp cumin seeds powder
  • Salt to taste


For dough:

  • 1 cup wheat flour
  • Salt to taste
  • Water (as required)




For dough:

  • In a bowl, add wheat flour, salt, and water. Knead the dough and set it aside.

For stuffing:

  • In a mixing bowl, combine grated paneer, chopped mint, green chilies, fresh coriander, ginger, amchur powder, red chili powder, turmeric, ajwain, garam masala, cumin seeds powder, and salt. Mix the masalas well with the paneer to create the stuffing.

For paratha:

  • Take a small portion of the dough and form it into round balls. Flatten each ball, keeping the edges thin and the middle portion thick.

  • Place a portion of the paneer stuffing on the flattened dough with thin edges. Wrap the edges over the stuffing, ensuring it is enclosed within the paratha.

  • Dust some flour on the stuffed ball and roll it out into a flatbread, similar to a roti or Indian bread.

  • Heat a Tawa or griddle on the stovetop. Place the rolled-out paratha on the hot Tawa.

  • Once one side is cooked, flip the paratha and apply some oil or ghee to make it crispy. Repeat the process for the other side.

  • Your Paneer Paratha is now ready. Serve it hot with a generous dollop of butter. Enjoy!


This delightful and flavorful Paneer Paratha makes for a delicious meal, perfect for breakfast, lunch, or dinner.



Frequently Asked Questions:


  1. Can I use store-bought paneer for this recipe?
    • Yes, store-bought paneer works well, but for an authentic touch, consider making fresh paneer at home.
  2. Can I make the paneer filling in advance?
    • Absolutely! Prepare the paneer mixture ahead of time and refrigerate it until you’re ready to make the parathas.
  3. What’s the best way to reheat leftover Paneer Parathas?
    • Reheat them on a skillet with a touch of ghee for that fresh-off-the-pan taste.
  4. Can I freeze the paratha dough?
    • Yes, you can freeze the dough in individual portions. Thaw before rolling and cooking.
  5. Can I add vegetables to the paneer filling?
    • Certainly! Finely chopped vegetables like capsicum or grated carrot can add a delightful crunch to the filling.
  6. Is ghee necessary for cooking Paneer Parathas?
    • While ghee adds a rich flavor, you can use oil or butter as alternatives for cooking.
  7. Can I make the dough with whole wheat flour?
    • Yes, whole wheat flour is a healthy alternative, offering a nuttier flavor to the parathas.
  8. What’s the ideal thickness for rolling out the paratha dough?
    • Aim for a medium thickness; too thin, and the filling may spill, too thick, and the paratha might not cook evenly.
  9. Are Paneer Parathas suitable for kids?
    • Absolutely! Kids love the mild and creamy flavor of the paneer filling. You can customize the spice levels to suit their taste.
  10. Can I serve Paneer Parathas for breakfast?
    • Certainly! Pair them with a dollop of yogurt and your favorite beverage for a wholesome breakfast experience.


Embark on this culinary adventure, and let the aroma of freshly cooked Paneer Parathas fill your kitchen with the joy of homemade goodness.