Learn how to make the puffiest ever Paneer Paratha using my simple recipe. Anybody can make these simple Indian flatbreads stuffed with spiced cheese.
Master homemade Paneer Paratha: Inspired by a local Punjabi dhaba
I developed a recipe for this popular North Indian stuffed flatbread when I fell in love with the crispy, yet soft and squidgy textures and flavours at my local Punjabi dhaba in Leicester.
A paneer paratha that PUFFS!
It took many attempts to get it just right and it wasn’t long before I realised the secret to amazing Paneer Paratha lies in the simplicity of the spices!
Featuring a savoury spiced paneer filling tucked inside whole wheat dough, it’s a beloved Punjabi breakfast staple. Give my Paneer Paratha recipe a go and let me know what you think.
These Punjabi Paneer Paratha are vegetarian and can be made with less oil or ghee than usual if you’d like a lighter option. They’re perfect for breakfast, lunch or dinner.
I make Paneer Paratha when…
I need a taste of home! It’s my ultimate comfort food and I could eat it any time of the day, alongside yoghurt, achar (pickle) and a cup of masala chai.
It’s a good idea to batch cook paratha
I also like to make Paneer Paratha in bulk so that I can stock my freezer with a par-cooked batch, ready for reheating in a hot frying pan later. They take just a few minutes to reheat and taste just like freshly-made paratha.
These Paneer Paratha are…
- Vegetarian
- Easy to make
- Nut free
- Great for batch cooking
How do you make parathas that don’t tear?
First things first, make sure your dough is soft and elastic. My recipe below will never fail you. A good sign of well-made paratha dough is if it springs back very slowly when you press it.
Secondly, ensure your filling is dry enough to easily roll into a ball without crumbling but moist enough to create enough steam that the parathas rise up beautifully, creating a double layer and crispy finish.
Bonus tip: Make sure all the ingredients in your filling are finely chopped or minced! Big bits will cause tears as you roll these Indian flatbreads out.
Steps for making the best Paneer Paratha
1. Make the paratha dough
In a large bowl or thali, mix together the wholewheat atta (chapati flour), gram flour and salt. Make a well in the centre and gradually add the water. Use your hands to bring the mixture together.
Once it starts looking like a shaggy mixture and more like a dough, knead for 1-2 minutes. Add the oil and continue to knead for a further 2 minutes until smooth and soft.
Cover with a damp tea towel and allow the dough to rest for 15 minutes before dividing into 6 equal balls.
2. Prepare the paneer filling
Grate the paneer and place it in a large bowl. Add minced ginger, chillies, cumin, coriander seeds, fresh coriander and salt. Mash it together with your hands for 2-3 minutes until you can form a ball in your hands.
If the mixture is very crumbly, it’s too dry. Add a tablespoon or two of water and continue to knead until it forms a ball that doesn’t fall apart. Divide into 6 equal balls.
3. Stuff the dough with paneer filling
Dust the dough with some plain flour. Roll or pat the dough out to about 8cm in diameter, keeping the centre thicker than the sides. I like to use my hands for this. Refer to my video if you’re a visual learner.
Place a portion of paneer filling on top and gently coax the dough around the filling, carefully stretching it to enclose. I like to form a modak or kibbeh shape at the top where it tapers and then pat down. Gently roll into a smooth ball (do not press it hard). I find this creates the most even coverage.
Pinch the dough together to fully seal the paneer filling inside the paratha dough. There should be absolutely no gaps or holes the filling could escape from during rolling.
Repeat this process for the remaining portions of paratha dough and paneer filling.
4. Roll out the paratha
Dust the dough and a clean, dry work surface or rolling board with plain flour and place it seam-side dough.
Use your first three fingers to press the dough into a round shape, about 5-cm wide. Try to keep the surface as even as possible.
Use a rolling pin to roll the paratha out into a circle, about 22-cm wide. Dust with extra flour as necessary.
The Paneer Paratha is now ready to cook.
5. Cook the Paneer Paratha
Slap the paratha down onto a preheated tawa and cook set over a medium-high heat for 30-40 seconds. Flip it over with a spatula and apply a small amount of oil or ghee all over the partially-toasted surface of the paratha. Allow this side to cook for a minute before flipping it over and applying oil on the second side.
Well rolled Paneer Paratha should puff up. Once it is golden brown all over, remove from the tawa.
Keep warm on a plate lined with a kitchen towel. Repeat for the remaining Paneer Paratha.
Serve hot with your favourite pickle, plain yoghurt and/or masala chai.
More delicious Indian flatbread recipes
Paneer Paratha Recipe | Easy Homemade Indian Cheese Flatbread
Paneer Paratha
Master the best Paneer Paratha! Learn how to make soft, puffy Indian cheese stuffed flatbread. Delicious for breakfast, lunch or dinner.
Ingredients
For the dough
- 350 g wholewheat chapati atta
- 2 tbsp gram flour (besan/chickpea flour)
- 1/2 tsp salt
- 260ml warm water
- 1 tbsp oil
For the filling
- 500g paneer, grated if shop-bought or crumbled if homemade
- 3-cm piece ginger, peeled and minced
- 4-5 green chillies, minced
- 1 tsp cumin seeds
- 1 tsp coriander seeds, coarsely ground
- 3/4 tsp salt
- 2 tbsp finely chopped coriander leaves
You will also need
- 2 tbsp oil or ghee, for spreading whilst cooking
- 4 tbsp additional wholewheat chapati atta, for rolling out the paratha
Instructions
- To make the dough: In a large bowl or thali, mix together the wholewheat atta (chapati flour), chickpea flour and salt. Make a well in the centre and gradually add the water. Use your hands to bring the mixture together.
- Once it starts looking like a shaggy mixture and more like a dough, knead for 1-2 minutes. Add the oil and continue to knead for a further 2 minutes until smooth and soft. Cover with a damp tea towel and allow the dough to rest for 15 minutes.
- To make the filling: Grate the paneer and place it in a large bowl. Add minced ginger, chillies, cumin, coriander seeds, fresh coriander and salt. Mash it together with your hands for 2-3 minutes until you can form a ball in your hands. If the mixture is very crumbly, it’s too dry. Add a tablespoon or two of water and continue to knead until it forms a ball that doesn’t fall apart. Divide into 6 equal balls.
- Next, divide the rested dough into 6 balls, about the same size as the paneer filling. Dust the dough with some plain flour. Roll or pat the dough out to about 8cm in diameter, keeping the centre thicker than the sides. I like to use my hands for this. Refer to my video if you’re a visual learner.
- Place a portion of paneer filling on top and gently coax the dough around the filling, carefully stretching it to enclose. I like to form a modak or kibbeh shape at the top where it tapers and then pat down. Gently roll into a smooth ball (do not press it hard). I find this creates the most even coverage. Pinch the dough together to fully seal the paneer filling inside the paratha dough. There should be absolutely no gaps or holes the filling could escape from during rolling. Repeat for all the dough and filling balls. Cover.
- Pre-heat a tawa or frying pan. Gently use your middle three fingers (palm-side down) to pat the dough into a thick round disc, starting from the centre and working your way outwards. This will help distribute the filling evenly. Once it's around 5-cm wide, use a rolling pin to gently roll the paneer paratha in a circular motion, between the centre and edges, but not too much over them. You can use your hands to turn it as you roll. Once it reaches around 22-cm wide, carefully roll up and down a few times to even out the surface.
- Slap the paratha down onto the preheated tawa and cook over a medium heat for 30-40 seconds. Flip it over with a spatula and apply a small amount of oil all over the surface of the paratha. Allow this side to cook for a minute before flipping it over and applying oil on the second side. Well rolled Paneer Paratha should puff up slightly. Once it is golden brown all over, remove from the tawa. Keep warm on a plate lined with a kitchen towel. Repeat for the remaining parathas. Serve hot with your favourite pickle, plain yoghurt and/or masala chai.
Notes
- To freeze, allow the paratha to cool completely and then stack with pieces of baking parchment between each one. Wrap in more baking parchment and aluminium foil. Place inside a freezer bag and freeze for up to 3 months.
- To reheat frozen paratha, take one paratha and remove all the foil and baking parchment. Place onto a pre-heated tawa and cook on both sides until hot and puffy.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 587Total Fat: 37gSaturated Fat: 16gTrans Fat: 1gUnsaturated Fat: 16gCholesterol: 63mgSodium: 1376mgCarbohydrates: 42gFiber: 8gSugar: 5gProtein: 22g
If you like this, you’ll love my recipe for Aloo Paratha
With love and Paneer Paratha,
Sanjana