Paneer Paratha

Paneer Paratha is a popular Punjabi Paratha (Flat Bread). You can find Paneer Paratha at many restaurants and dhabas in India.  This is a main dish that can be had with lunch or for breakfast. Serve this with Curd, Raita, and Mango Pickle (Aam ka Achar) .

So, How to make Paneer Paratha?

Paneer Paratha

Ingredients

For the Paneer filling

• Paneer (grated) – 200 Gms
• Cheese – ½ cup
• Onion (medium, chopped) – 4 tbsp
• Red chili powder – 1 tsp
• Green chilies (chopped) – 4
• Garam masala powder – 1/2 tsp
• Chat masala – 1 tsp
• Salt to taste
• Coriander leaves – 2 tbsp
• Oil or ghee as required for roasting parathas

For the wheat dough

• Wheat flour – 3 cups
• White oil – 1 tbsp
• Salt – ½ tsp
• Water as required for kneading

Method

For marination

Paneer Paratha Ingredient

Paneer

• In a bowl add grated paneer, cheese, chopped green chilies, red chili powder, onion, chat masala, Garam masala, salt and coriander leaves. Mix it well.

Paneer & Cheese Mixture

For the Dough

• Take a big bowl add wheat flour, oil, salt mix well then add water (as required for kneading) and make into soft dough.  Cover and keep the dough aside for 20 minutes.
• After 20 minutes knead the dough again and divided into equal portions and makes into balls.

Cooking

• Roll out the dough into a small circle or puri. Keep a lemon size paneer mixture of stuffing on the center. Close the dough.
• Roll the ball in the palms of your hands and press between your palms. Roll out into six to seven inch Paratha.
• Heat a pan or tawa. Cook the paratha on tawa when tiny bubbles start to rise on the surface, flip it.
• Spread ½ tsp oil or ghee evenly on the surface and cook on high flame, approx. 20-30 seconds. Flip it again and spread ½ tsp ghee evenly on another side. Press it with spatula and cook on high flame until golden brown spots on both side.

Paneer Paratha

• Remove from tawa after both sides are cooked well.
• Repeat the process with the rest of the dough.

Serving

• This will serve about 3-4 people.
• Serve with raita and coriander chutney.

If you are a Non vegetarian food lover , also try out our Chicken keema paratha recipe .

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Paneer Paratha

 

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Prep time

15 mins

Cook time

30 mins

Total time

45 mins

 

How to make Paneer Paratha. Step by step recipe for Paneer Paratha. Indian Cottage cheese Paratha recipe.

Author: Nisha

Recipe type: Main

Cuisine: Indian, Punjabi Recipes

Serves: 3-4

Ingredients

For the Paneer filling

• Paneer (grated) – 200 Gms
• Cheese - ½ cup
• Onion (medium, chopped) – 4 tbsp
• Red chili powder – 1 tsp
• Green chilies (chopped) - 4
• Garam masala powder – ½ tsp
• Chat masala – 1 tsp
• Salt to taste
• Coriander leaves – 2 tbsp
• Oil or ghee as required for roasting parathas

For the wheat dough

• Wheat flour – 3 cups
• White oil – 1 tbsp
• Salt – ½ tsp
• Water as required for kneading

Instructions

For marination

1. In a bowl add grated paneer, cheese, chopped green chilies, red chili powder, onion, chat masala, Garam masala, salt and coriander leaves. Mix it well.

For the Dough

1. Take a big bowl add wheat flour, oil, salt mix well then add water (as required for kneading) and make into soft dough. Cover and keep the dough aside for 20 minutes.
2. After 20 minutes knead the dough again and divided into equal portions and makes into balls.

Cooking

1. Roll out the dough into a small circle or puri. Keep a lemon size paneer mixture of stuffing on the center. Close the dough.
2. Roll the ball in the palms of your hands and press between your palms. Roll out into six to seven inch Paratha.
3. Heat a pan or tawa. Cook the paratha on tawa when tiny bubbles start to rise on the surface, flip it.
4. Spread ½ tsp oil or ghee evenly on the surface and cook on high flame, approx. 20-30 seconds. Flip it again and spread ½ tsp ghee evenly on another side. Press it with spatula and cook on high flame until golden brown spots on both side.
5. Remove from tawa after both sides are cooked well.
6. Repeat the process with the rest of the dough.

Notes

Serving
This will serve about 3-4 people.
Serve with raita and coriander chutney.

Nutrition Information

Serving size: 3- 4 people

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