Paneer Stuffed Flatbread Recipe – Authentic Indian Aloo Paratha

Last Updated on 1 month by Neha Deshmukh

Paneer Stuffed Flatbread Recipe – Authentic Indian Aloo Paratha

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – Paneer Stuffed Flatbread, often called Paneer Paratha. It’s a classic North Indian breakfast (or anytime!) treat, and honestly, once you get the hang of it, you’ll be making it all the time. I first made this for my family on a chilly winter morning, and it was an instant hit! The warm, comforting flavors are just perfect.

Why You’ll Love This Recipe

This Paneer Paratha recipe is all about simple comfort. It’s incredibly flavorful, satisfying, and surprisingly easy to make. Plus, it’s a fantastic way to use up any leftover paneer you might have. You’ll love how the soft, spiced paneer filling complements the slightly crispy, whole wheat flatbread. It’s a complete meal on its own, but even better with a dollop of yogurt or pickle!

Ingredients

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

• 2 cup paneer, grated (about 200g)
• 1 tsp cumin powder
• 1 tsp aamchur (dry mango powder)
• ?? tsp chilli powder (adjust to your spice preference)
• 1 inch ginger, grated
• 2 green chilli, finely chopped
• 2 tbsp coriander, chopped
• ?? tsp salt (to taste)
• 2 cup wheat flour (about 240g)
• ?? tsp salt (for the dough)
• ?? tsp ajwain (carom seeds)
• As required water (approximately ¾ cup)
• Ghee or oil, for cooking

Ingredient Notes

Let’s talk ingredients! Using good quality paneer makes all the difference. I prefer using fresh, homemade paneer, but store-bought works just fine too. Just make sure it’s not too dry.

Aamchur is a game-changer. It adds a lovely tangy flavor that balances the richness of the paneer. If you can’t find it, you can substitute with a squeeze of lemon juice, but aamchur is really worth seeking out!

Don’t underestimate ajwain! These tiny seeds aren’t just for flavor; they’re also known for aiding digestion – perfect for a hearty breakfast.

And a quick note on flatbreads: across India, you’ll find so many variations! From the flaky layers of lachha paratha to the simpler phulka, each region has its own special touch. This recipe focuses on the classic, everyday paneer paratha that’s beloved throughout North India.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s prepare the paneer stuffing. In a bowl, combine the grated paneer, cumin powder, aamchur, chilli powder, grated ginger, chopped green chillies, coriander, and salt. Mix everything well and set aside.
2. Now, for the dough. In a large bowl, combine the wheat flour, salt, and ajwain. Gradually add water, kneading until you form a soft, pliable dough. It shouldn’t be sticky!
3. Cover the dough with a damp cloth and let it rest for about 20 minutes. This allows the gluten to relax, making the parathas softer.
4. Divide the dough into equal-sized balls (about 6). Roll each ball into a 4-inch circle.
5. Place a generous spoonful of the paneer stuffing in the center of each circle. Carefully bring the edges together to seal the stuffing inside, forming a ball again.
6. Gently roll the stuffed dough into a flatbread, dusting with flour to prevent sticking. Be gentle – you don’t want the stuffing to burst out!
7. Heat a tawa (flat griddle) over medium heat. Cook the paratha for about 2-3 minutes on each side, until golden brown spots appear.
8. Drizzle with ghee or oil while cooking for extra crispiness and flavor. Serve hot!

Expert Tips

• Don’t over-knead the dough. A soft dough is key to soft parathas.
• If the stuffing is too dry, add a tablespoon of grated paneer or a tiny splash of water.
• Roll the parathas evenly to ensure they cook uniformly.
• Keep the cooked parathas wrapped in a clean cloth to keep them warm and soft.

Variations

• Vegan Adaptation: Substitute the paneer with mashed potatoes or a crumbled tofu mixture seasoned with similar spices. Use oil instead of ghee.
• Gluten-Free Adaptation: Use a gluten-free flour blend (like rice flour, potato starch, and tapioca starch) instead of wheat flour. You might need to adjust the water quantity.
• Spice Level Adjustment: For a milder flavor, reduce the amount of chilli powder. For a spicier kick, add a pinch of cayenne pepper. My friend, Priya, loves to add a dash of garam masala too!
• Festival Adaptations: These are often made during festivals like Holi and Lohri. During Lohri, they’re traditionally made with makki ka atta (corn flour) instead of wheat flour.

Serving Suggestions

Paneer Paratha is fantastic on its own, but here are a few ideas to elevate your meal:

• Serve with a side of plain yogurt or raita.
• Enjoy with a tangy pickle (mango pickle is a classic!).
• Pair with a cup of masala chai for the perfect breakfast.

Storage Instructions

Leftover Paneer Parathas can be stored in an airtight container in the refrigerator for up to 2 days. Reheat on a tawa or in a microwave. They’re best enjoyed fresh, though!

FAQs

What is the best type of paneer to use for stuffing?

Fresh, homemade paneer is ideal, but good quality store-bought paneer works well too. Avoid paneer that is too dry or rubbery.

How can I prevent the paratha from becoming hard?

Don’t over-knead the dough, and don’t roll the parathas too thinly. Also, cooking them on medium heat and applying ghee or oil helps keep them soft.

Can I make the dough and stuffing ahead of time?

Yes! You can prepare both the dough and stuffing a day in advance. Store them separately in airtight containers in the refrigerator.

What is Aamchur and can I substitute it?

Aamchur is dried mango powder, adding a tangy flavor. If you can’t find it, a squeeze of lemon juice can be used as a substitute, but it won’t have the same depth of flavor.

How do I get the perfect golden brown color on the paratha?

Cook the parathas on medium heat and drizzle with ghee or oil while cooking. Don’t overcrowd the tawa.

What is Ajwain and what are its benefits?

Ajwain (carom seeds) has a unique flavor and is known for aiding digestion. It also adds a lovely aroma to the parathas.