Last Updated on 2 months by Neha Deshmukh

Paneer Paratha Recipe – Authentic Indian Flatbread with Spiced Cottage Cheese

Introduction

Oh, paneer paratha! Just the smell of these cooking on the tawa instantly transports me back to my grandmother’s kitchen. This recipe is pure comfort food – a flaky, golden flatbread stuffed with a warmly spiced, melt-in-your-mouth paneer filling. It’s a little bit of work, but trust me, every single bite is so worth it. I first made these on my own when I was craving a taste of home, and they’ve been a family favorite ever since. Let’s get cooking!

Why You’ll Love This Recipe

This paneer paratha recipe isn’t just about deliciousness; it’s about experiencing a little piece of Indian culinary tradition. It’s perfect for a hearty breakfast, a satisfying lunch, or even a comforting dinner. Plus, it’s surprisingly customizable – you can adjust the spice level to your liking and even sneak in some extra veggies! It’s a guaranteed crowd-pleaser.

Ingredients

Here’s what you’ll need to create these amazing paneer parathas:

• 2-2.25 cups (250-280g) whole wheat flour
• 0.5 teaspoon (2.5g) salt (for the dough)
• 1 teaspoon (5ml) ghee or oil (for the dough)
• 200 grams paneer (Indian cottage cheese)
• 1-2 green chilies, finely chopped
• 0.5 teaspoon (2.5g) dry mango powder (amchur)
• 0.5 teaspoon (2.5g) garam masala powder
• 0.5 teaspoon (2.5g) red chili powder
• 0.5 teaspoon (2.5g) salt (for the filling)

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

Whole Wheat Flour Varieties

I prefer using atta, the Indian whole wheat flour, for the most authentic flavor and texture. You can find it at most Indian grocery stores. If you can’t find atta, you can use regular whole wheat flour, but the texture might be slightly different.

Paneer: Choosing the Right Texture

The key to a good paneer paratha is the paneer itself! You want a paneer that isn’t too soft or too firm. It should hold its shape when grated, but still be soft enough to blend with the spices. If your paneer is very soft, you can gently press it between paper towels to remove some moisture.

Ghee vs. Oil: Flavor and Health Considerations

Traditionally, ghee (clarified butter) is used in both the dough and for cooking the parathas. It adds a wonderful richness and flavor. However, you can absolutely use oil (vegetable, canola, or sunflower) if you prefer. Ghee has a higher smoke point, which is great for cooking at higher temperatures.

The Significance of Amchur (Dry Mango Powder)

Don’t skip the amchur! It adds a lovely tangy flavor that balances the richness of the paneer and spices. It’s a key ingredient in North Indian cuisine. If you absolutely can’t find it, a squeeze of lemon juice can work in a pinch, but it won’t be quite the same.

Garam Masala Blend: Regional Variations

Garam masala blends vary from region to region and even household to household! Feel free to use your favorite brand or make your own. A good garam masala will have a warm, aromatic flavor with notes of cinnamon, cardamom, and cloves.

Step-By-Step Instructions

Alright, let’s get down to business!

1. Make the Dough: In a large bowl, combine the whole wheat flour and salt. Add the ghee or oil and gradually add water, kneading until a smooth, pliable dough forms. It should be soft but not sticky. Cover and let it rest for at least 30 minutes. This resting time is crucial – it allows the gluten to relax, making the parathas softer.
2. Prepare the Filling: While the dough rests, grate the paneer. In a separate bowl, combine the grated paneer, green chilies, amchur, garam masala, red chili powder, and salt. Mix well.
3. Assemble the Parathas: Divide the dough into equal-sized balls (about the size of a golf ball). Roll each ball into a 3-4 inch disc. Place a spoonful of the paneer filling in the center of one disc.
4. Seal and Roll: Cover the filling with another rolled-out disc and carefully seal the edges, pressing firmly to prevent the filling from leaking out. Gently roll the stuffed dough into a 6-7 inch paratha, being careful not to apply too much pressure, or the filling might burst.
5. Cook the Parathas: Heat a tawa (a flat griddle) or a non-stick pan over medium-high heat. Place the paratha on the hot tawa and cook for about 30-60 seconds on each side, or until light brown spots appear.
6. Ghee Time! Drizzle a little ghee around the edges of the paratha and continue cooking, flipping occasionally, until both sides are golden brown and the paratha is cooked through. The paratha should puff up slightly.

Expert Tips

Here are a few tricks I’ve learned over the years to make the perfect paneer paratha:

Achieving the Perfect Paratha Puff

The puff is the goal, right? Make sure your tawa is hot enough, and don’t overcrowd it. A gentle press around the edges with a spatula can also encourage puffing.

Preventing Parathas from Becoming Hard

Don’t overcook them! Overcooking will dry out the parathas and make them hard. Keep the heat at medium-high and cook them quickly. Resting the dough is also key.

Working with Paneer: Moisture Control

If your paneer is too moist, it will make the dough sticky and difficult to roll. Gently squeeze out any excess moisture before grating it.

Mastering the Tawa Technique

A well-seasoned tawa is your best friend. If you don’t have a tawa, a heavy-bottomed non-stick pan works well too.

Variations

Let’s get creative!

Vegan Paneer Paratha

Substitute the paneer with crumbled tofu and use oil instead of ghee.

Gluten-Free Paneer Paratha

Use a gluten-free flour blend instead of whole wheat flour.

Spice Level Adjustments (Mild, Medium, Hot)

Adjust the amount of green chilies and red chili powder to your liking. For a milder flavor, remove the seeds from the green chilies.

Festival Adaptations (Holi, Diwali)

These are often made during festivals! For Holi, you can add a pinch of turmeric to the dough for a vibrant color.

Adding Vegetables to the Filling

My friend loves adding finely chopped spinach or potatoes to the paneer filling. It’s a great way to sneak in some extra nutrients!

Serving Suggestions

Serve these hot off the tawa with a dollop of yogurt, a pat of butter, or your favorite pickle. They’re also delicious with a side of chana masala (chickpea curry) or dal (lentil soup).

Storage Instructions

Leftover paneer parathas can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them on a tawa or in a microwave.

FAQs

Let’s answer some common questions:

What is the best way to knead the dough for parathas?

Kneading is key! Use the heel of your hand to push and fold the dough for about 8-10 minutes. The dough should be smooth and elastic.

Can I make the paneer filling ahead of time?

Yes, you can! The filling can be made a day in advance and stored in the refrigerator.

How do I prevent the parathas from sticking to the tawa?

Make sure your tawa is hot enough and lightly greased with ghee or oil.

What can I substitute for ghee in this recipe?

You can use vegetable oil, canola oil, or sunflower oil.

Is amchur essential for the authentic flavor, or can I use lemon juice?

Amchur is preferred for the authentic tangy flavor, but lemon juice can be used as a substitute in a pinch.

How can I reheat leftover paneer parathas?

Reheat them on a tawa with a little ghee or in a microwave. They won’t be as crispy as when they’re freshly made, but still delicious!