Paneer Paratha Recipe – Authentic Indian Flatbread with Spiced Paneer

Last Updated on 2 months by Neha Deshmukh

Paneer Paratha Recipe – Authentic Indian Flatbread with Spiced Paneer

Introduction

Oh, parathas! Is there anything more comforting than a warm, flaky paratha fresh off the griddle? I remember the first time I tried making paneer paratha – it was a bit of a learning curve, but the delicious result was so worth it. Today, I’m sharing my go-to recipe for this classic Indian flatbread, stuffed with a flavorful paneer mixture. It’s perfect for a weekend brunch, a quick dinner, or even a festive treat. Let’s get cooking!

Why You’ll Love This Recipe

This paneer paratha recipe is a winner for so many reasons. It’s incredibly flavorful, thanks to the aromatic spices in the paneer stuffing. The parathas are soft, yet slightly crispy, and they pair beautifully with yogurt, pickle, or your favorite chutney. Plus, it’s a fantastic way to use up any leftover paneer you might have!

Ingredients

Here’s what you’ll need to make these delicious paneer parathas:

• 2 cups whole wheat flour (approx. 240g)
• 0.25 tsp salt
• 1 tbsp oil
• 0.5 cup water (approx. 120ml)
• 250 grams paneer
• 1-2 green chilies, finely chopped
• 3 tbsp coriander leaves, chopped
• 0.75 tsp Kashmiri red chili powder
• 1 tsp garam masala
• 0.5 tsp salt
• 0.75 tsp roasted cumin powder
• 1 tsp ginger paste
• 0.75 tsp amchur (dried mango powder)
• 0.5 tsp ajwain (carom seeds)
• 1 tbsp Kasuri methi (dried fenugreek leaves)

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the 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 firm, yet slightly moist paneer. If your paneer is too soft, the stuffing might become soggy. I usually grate it myself from a block, but you can also use pre-grated paneer.

The Significance of Kashmiri Red Chili Powder

Kashmiri red chili powder isn’t about heat; it’s about color! It gives the stuffing a beautiful vibrant red hue without making it overly spicy. If you don’t have it, you can substitute with regular red chili powder, but use a little less.

Understanding Garam Masala Blends

Garam masala is a blend of warming spices, and every family has their own version. Store-bought blends are great, but feel free to adjust the amount to your liking.

Kasuri Methi: A Flavorful Finishing Touch

Don’t skip the Kasuri methi! It adds a unique, slightly bitter, and incredibly fragrant flavor that really elevates the stuffing. Crumble it between your palms before adding it to release its aroma.

Step-By-Step Instructions

Alright, let’s get to the fun part – making the parathas!

1. Make the Dough: In a large bowl, combine the whole wheat flour and salt. Add the oil and mix well. Gradually add the water, kneading until you form a soft, pliable dough. Cover and let it rest for at least 30 minutes. This resting time is crucial for a soft paratha!
2. Prepare the Stuffing: While the dough rests, grate the paneer. In a separate bowl, combine the grated paneer, green chilies, coriander leaves, Kashmiri red chili powder, garam masala, salt, roasted cumin powder, ginger paste, amchur, ajwain, and Kasuri methi. Mix everything well.
3. Divide and Conquer: Divide the dough and the paneer stuffing into equal portions (about 8-10 each).
4. Stuff and Roll: Take one dough ball and flatten it slightly. Place a portion of the paneer mixture in the center. Bring the edges of the dough together to seal the stuffing, forming a ball again. Gently roll out the paratha using a rolling pin, applying even pressure. You can roll it into a circle or keep it slightly rustic – it’s up to you!
5. Cook to Perfection: Heat a griddle or flat pan over medium heat. Place the paratha on the hot griddle and cook for 2-3 minutes on each side, or until golden brown and slightly puffed up. Drizzle with ghee or oil while cooking for extra flavor and crispness.
6. Serve and Enjoy: Serve the paneer parathas hot with a side of yogurt, pickle, or your favorite chutney.

Expert Tips

A few little secrets to paratha success!

Achieving the Perfect Paratha Puff

The key to a puffy paratha is a well-rested dough and even cooking. Don’t overcrowd the griddle, and make sure it’s hot enough.

Tips for Rolling Stuffed Parathas

Rolling stuffed parathas can be tricky. If the dough cracks, gently moisten your fingers with water and press the cracks together.

Mastering the Griddle Temperature

Medium heat is your friend. Too high, and the paratha will burn before it cooks through. Too low, and it will become hard.

Working with Paneer: Preventing Moisture

If your paneer seems a little wet, squeeze out any excess moisture with a clean kitchen towel before grating it.

Variations

Let’s get creative!

Vegan Paneer Paratha

Substitute the paneer with crumbled tofu or mashed potatoes seasoned with the same spices.

Gluten-Free Paneer Paratha

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

Spice Level Adjustments (Mild, Medium, Spicy)

Adjust the amount of green chilies and red chili powder to control the spice level.

Festival Adaptations (Holi, Diwali)

These parathas are perfect for festive occasions! You can add a pinch of saffron to the dough for a special touch during Diwali.

Serving Suggestions

Paneer parathas are incredibly versatile. They’re delicious with:

• Plain yogurt
• Mint chutney
• Mango pickle
• A side of dal (lentils)
• A simple salad

Storage Instructions

Leftover parathas can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them on a griddle or in a pan with a little ghee or oil.

FAQs

Got questions? I’ve got answers!

What is the best way to prevent the paratha from becoming hard?

Don’t overcook them! And make sure your dough is well-rested and soft.

Can I make the paneer stuffing ahead of time?

Absolutely! You can prepare the stuffing a day in advance and store it in the refrigerator.

What can I substitute for Kasuri methi?

If you can’t find Kasuri methi, you can use a pinch of dried oregano, but the flavor won’t be quite the same.

Is it possible to freeze leftover parathas?

Yes, you can! Wrap them individually in plastic wrap and store them in a freezer-safe bag for up to a month.

What type of oil is best for cooking parathas?

Ghee (clarified butter) is traditional and adds a wonderful flavor. You can also use vegetable oil, canola oil, or sunflower oil.