Paneer Potato Stuffed Paratha Recipe – Authentic Indian Flatbread

Last Updated on 2 months by Neha Deshmukh

Paneer Potato Stuffed Paratha Recipe – Authentic 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 Potato Stuffed Paratha – a classic Indian breakfast (or any-time-of-day treat!) that’s surprisingly easy to make at home. I first made these for my family on a particularly chilly Sunday morning, and they were an instant hit!

Why You’ll Love This Recipe

This recipe isn’t just about deliciousness; it’s about creating a little bit of magic in your kitchen. These parathas are wonderfully filling, packed with protein from the paneer and potatoes, and bursting with aromatic spices. Plus, the combination of textures – the soft paratha, the flavorful stuffing – is just divine. They’re perfect for a weekend brunch, a quick weeknight dinner, or even a festive celebration.

Ingredients

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

• 2 cup wheat flour (approx. 240g)
• ?? tsp salt (for the dough)
• 2 tsp oil (for the dough)
• Water (as needed, about ¾ cup)
• 3 cup curd (approx. 720ml)
• 1 cup paneer, grated (approx. 200g)
• 1 cup potato, mashed (approx. 150g)
• 1 chilli, finely chopped (adjust to your spice preference)
• 1 tsp ginger paste
• 2 tbsp coriander, chopped
• ?? tsp turmeric powder (haldi) – about ¼ tsp
• 1 tsp chilli powder
• ?? tsp garam masala – about ½ tsp
• ?? tsp cumin powder (jeera) – about ½ tsp
• 1 tsp aamchur (dry mango powder)
• ?? tsp carom seeds (ajwain) – about ¼ tsp
• 1 tsp kasuri methi (dried fenugreek leaves)
• ?? tsp salt (for the stuffing)
• Oil or ghee for cooking

Ingredient Notes

Let’s talk ingredients! A few things make this recipe extra special.

• Hung Curd: We’re using hung curd (also known as Greek yogurt) in the stuffing. This is key! Straining the curd removes excess water, resulting in a thicker, creamier filling that doesn’t make the parathas soggy. I usually hang mine in a muslin cloth for about 5 hours.
• Garam Masala: Garam masala is a blend of warming spices that varies from region to region in India. Feel free to use your favorite brand or make your own! It really adds depth of flavor.
• Kasuri Methi: Don’t skip the kasuri methi! These dried fenugreek leaves have a unique, slightly bitter flavor that complements the other spices beautifully. Crush them between your palms before adding to release their aroma.
• Spice Levels: Adjust the green chilli and chilli powder to your liking. I like a little kick, but you can easily make these milder.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Make the Dough: In a large bowl, combine the wheat flour and salt. Add the oil and gradually add water, kneading until a soft, pliable dough forms. It shouldn’t be sticky! Cover and let it rest for at least 20 minutes. This allows the gluten to relax, making the parathas easier to roll.
2. Prepare the Hung Curd: If you haven’t already, strain the curd in a muslin cloth for at least 5 hours, or even overnight.
3. Make the Stuffing: In a separate bowl, combine the hung curd, grated paneer, mashed potato, chopped chilli, ginger paste, coriander, turmeric powder, chilli powder, garam masala, cumin powder, aamchur, carom seeds, kasuri methi, and salt. Mix everything well until it’s nicely combined.
4. Assemble the Parathas: Divide the dough into equal-sized balls (about 8). Flatten each ball into a small circle. Place a generous portion of the stuffing in the center. Bring the edges of the dough together to seal the stuffing inside, forming a ball again. Gently roll out each ball into a paratha, about 6-8 inches in diameter.
5. Cook the Parathas: Heat a tawa (flat griddle) over medium heat. Place a paratha on the hot tawa and cook for about 2-3 minutes per side, or until golden brown spots appear. Brush with oil or ghee while cooking to get that lovely flaky texture.
6. Serve & Enjoy: Serve the parathas hot, straight off the tawa!

Expert Tips

• Don’t over-knead the dough, or the parathas will be tough.
• Make sure the tawa is hot enough before placing the paratha on it.
• Don’t roll the parathas too thin, or they might tear.
• If the paratha starts to puff up while cooking, gently press it down with a spatula.

Variations

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

• Vegan Adaptation: Use plant-based yogurt and a vegan paneer alternative.
• Gluten-Free Adaptation: Use a gluten-free flour blend. You might need to adjust the amount of water.
• Spice Level: For a milder flavor, reduce or omit the chilli powder and green chilli. For a spicier kick, add a pinch of cayenne pepper. My friend, Priya, loves to add a dash of smoked paprika for extra depth!
• Festival Adaptations: These parathas are perfect for festivals like Holi and Diwali. You can even add a little bit of saffron to the dough for a festive touch. They’re also a great everyday breakfast or brunch option.

Serving Suggestions

These parathas are delicious on their own, but they’re even better with accompaniments! I love serving them with:

• Raita (yogurt dip)
• Pickle (mango or lime pickle are my favorites)
• Chutney (mint-coriander or tamarind chutney)
• A simple side salad

Storage Instructions

Leftover 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. They’re best enjoyed fresh, though!

FAQs

Let’s answer some common questions:

• What is Hung Curd and why is it used in this recipe? Hung curd is yogurt that has been strained to remove excess water, resulting in a thicker, creamier consistency. It’s used in this recipe to prevent the stuffing from becoming soggy.
• Can I make the stuffing ahead of time? Absolutely! You can make the stuffing a day in advance and store it in the refrigerator.
• What is the best way to roll out the parathas without them cracking? Make sure the dough is well-rested and that you’re not applying too much pressure while rolling. If the dough is still cracking, add a little bit of oil to your hands.
• Can I cook these on a griddle instead of a tawa? Yes, you can! A griddle will work just fine.
• What are some good accompaniments besides raita, pickle, and chutney? You can also serve these parathas with a side of dal (lentils) or a vegetable curry.

Enjoy making these delicious Paneer Potato Stuffed Parathas! I hope they bring as much joy to your table as they do to mine. Let me know in the comments how they turn out!