Paneer Paratha Recipe – Kasuri Methi & Spiced Indian Flatbread

Last Updated on 2 months by Neha Deshmukh

Paneer Paratha Recipe – Kasuri Methi & Spiced Indian Flatbread

Hey everyone! If you’re anything like me, you absolutely love a good paratha. There’s just something so comforting about a warm, flaky flatbread stuffed with flavorful goodness. Today, I’m sharing my go-to recipe for Paneer Paratha – a classic Indian breakfast (or any-time-of-day treat!) packed with spiced paneer and the lovely aroma of kasuri methi. I first made this for my family on a chilly Sunday morning, and it’s been a request ever since!

Why You’ll Love This Recipe

This Paneer Paratha isn’t just delicious; it’s surprisingly achievable, even if you’re new to making parathas. The kasuri methi (dried fenugreek leaves) adds a unique, slightly bitter, and incredibly fragrant note that elevates the whole dish. Plus, the spiced paneer filling is bursting with flavor. It’s a satisfying, wholesome meal that’s perfect for a weekend brunch or a quick weeknight dinner.

Ingredients

Here’s what you’ll need to make these amazing Paneer Parathas:

• 1 ½ cups Chapati Flour (approx. 190g)
• ¼ tsp Salt (approx. 1.5g)
• 1 Tbsp Oil (approx. 15ml)
• 1 Tbsp Dried Fenugreek Leaves (Kasoori Methi) (approx. 5g)
• ½ cup + 2 Tbsp Warm Water (approx. 135ml)
• 14 oz Paneer (approx. 400g)
• Salt to taste
• ½ tsp Chaat Masala (approx. 2.5g)
• ½ tsp Roasted Cumin Powder (approx. 2.5g)
• Red Chili Powder to taste
• Green Chilies to taste (finely chopped)
• 5 Cilantro/Coriander sprigs (finely chopped)

Ingredient Notes

Let’s talk ingredients! Getting these right will make all the difference.

Chapati Flour: Types and Uses

Chapati flour, also known as atta, is a whole wheat flour specifically milled for making Indian breads. It’s different from regular whole wheat flour – it’s ground finer, resulting in a softer, more pliable dough. You can find it at most Indian grocery stores, and increasingly in the international aisles of larger supermarkets.

Dried Fenugreek Leaves (Kasoori Methi): Flavor Profile & Regional Variations

Kasuri methi is a game-changer! It has a slightly bitter, hay-like aroma that adds incredible depth to the parathas. Rubbing the leaves between your palms before adding them releases their fragrance. It’s commonly used in North Indian cuisine, especially in dishes like butter chicken and dal makhani.

Paneer: Choosing the Right Kind & Homemade Options

Paneer is an Indian cheese that doesn’t melt, making it perfect for stuffing. You can buy it pre-made, or easily make your own at home by curdling milk with lemon juice or vinegar. I prefer a firm, non-rubbery paneer for stuffing – it holds its shape better.

Oil: Best Oils for Cooking Parathas

I usually use a neutral-flavored oil like canola or sunflower oil for cooking parathas. Ghee (clarified butter) is amazing if you want a richer flavor, but oil works perfectly well for everyday cooking.

Spices: Understanding the Blend – Chaat Masala, Cumin & Chili Powder

The spice blend is where you can really customize things! Chaat masala adds a tangy, savory kick. Roasted cumin powder provides warmth and earthiness. And red chili powder? Well, that’s all about the heat! Adjust the chili powder to your liking.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Make the Dough: In a large bowl, combine the chapati flour, salt, oil, and kasuri methi. Mix well until the oil is evenly distributed throughout the flour.
2. Add Water & Knead: Gradually add warm water, a little at a time, and mix until a firm, smooth dough forms. You might not need all the water, or you might need a touch more – it depends on the flour.
3. Rest the Dough: Coat the dough with a little oil, cover it with a damp cloth, and let it rest for at least 15 minutes. This allows the gluten to relax, making the parathas softer.
4. Prepare the Paneer Filling: While the dough rests, crumble the paneer in a bowl. Add salt, chaat masala, cumin powder, red chili powder, green chilies, and cilantro. Mix everything well.
5. Divide & Conquer: Divide the dough and paneer mixture into 8 equal portions.
6. Stuff & Seal: Roll a dough ball into a small disc (about 3-4 inches). Place a portion of the paneer mixture in the center. Carefully bring the edges of the dough together to seal the filling inside. Gently flatten the stuffed dough ball.
7. Roll it Out: Dip the stuffed dough in dry flour and roll it out into a paratha, using more flour as needed to prevent sticking. Aim for a circle about 6-8 inches in diameter.
8. Cook to Perfection: Heat a skillet or griddle over medium-high heat. Place the paratha on the hot skillet. Cook until small bubbles start to form on the surface. Flip the paratha, drizzle a little oil on both sides, and cook until golden brown and crispy.

Expert Tips

Here are a few things I’ve learned over the years to make the perfect Paneer Paratha:

Achieving the Perfect Paratha Texture

The key is a well-kneaded dough and a gentle hand when rolling. Don’t overwork the dough, and avoid pressing too hard when rolling – you want it to be flaky, not tough.

Preventing Sticking During Rolling & Cooking

Flour is your friend! Keep a generous amount of dry flour handy when rolling, and don’t be afraid to add more to the skillet if needed.

Working with Paneer Filling

Make sure the paneer isn’t too moist, or it will make the dough soggy. If it is, gently squeeze out any excess water before mixing it with the spices.

Mastering the Folding Technique

Practice makes perfect! It takes a little getting used to, but with a bit of patience, you’ll be sealing those parathas like a pro.

Variations

Want to switch things up? Here are a few ideas:

Vegan Paneer Paratha (Tofu or Potato Filling)

Substitute the paneer with crumbled tofu or a spiced mashed potato filling.

Gluten-Free Paneer Paratha (Using Gluten-Free Flour Blend)

Use a gluten-free flour blend designed for Indian breads. You might need to adjust the amount of water.

Spice Level Adjustments (Mild, Medium, Hot)

Adjust the amount of red chili powder and green chilies to control the heat. My friend, Priya, loves to add a pinch of cayenne pepper for an extra kick!

Festival Adaptations (Holi, Diwali)

These parathas are perfect for festive occasions! You can add a touch of saffron to the dough for a beautiful golden color.

Whole Wheat vs. Refined Flour Options

While traditionally made with chapati flour, you can experiment with a mix of whole wheat and refined flour for a slightly different texture.

Serving Suggestions

Serve these Paneer Parathas hot off the skillet with a side of:

• Yogurt (plain or flavored)
• Raita (yogurt dip with vegetables)
• Pickle (mango pickle is a classic!)
• A cup of chai (of course!)

Storage Instructions

Leftover Paneer Parathas can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them on a skillet or in a microwave. You can also freeze them for longer storage – just wrap them individually in plastic wrap before freezing.

FAQs

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

Kneading is key! Use the heel of your hand to push and stretch the dough, then fold it over and repeat. Aim for a smooth, elastic dough.

Can I make the paneer filling ahead of time?

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

How do I prevent the parathas from becoming hard?

Don’t overcook them! Cook them until golden brown, but avoid letting them become too crispy. Resting the dough properly also helps.

What can I serve with Paneer Paratha besides yogurt?

So many things! Try a spicy chutney, a side of dal, or even a simple salad.

Can I freeze leftover Paneer Parathas?

Yes! Wrap them individually in plastic wrap and store them in a freezer bag for up to a month.

Enjoy making these delicious Paneer Parathas! I hope this recipe brings a little bit of Indian sunshine into your kitchen. Let me know how they turn out in the comments below!