Paneer Paratha is a beloved dish in Indian households, often enjoyed as a hearty breakfast or a filling lunch or dinner.
A perfect combination of soft, warm flatbread and a rich, flavorful paneer filling, this dish satisfies both your taste buds and hunger.
Paneer, a type of Indian cottage cheese, is filled with proteins, while the whole wheat paratha provides the essential carbohydrates to keep you energized throughout the day.
This delightful fusion of textures and tastes makes Paneer Paratha a go-to comfort food. Whether served with a tangy yogurt dip, spicy pickle, or cooling raita, Paneer Paratha is sure to be a hit on any occasion.
Paneer Paratha is a traditional Indian flatbread stuffed with a spiced mixture of crumbled paneer (Indian cottage cheese).
The paratha is rolled out from soft, whole wheat dough and then stuffed with the flavorful paneer filling, creating a delicious and nutritious meal.
The dish hails from North India but has become popular across the country due to its delicious taste and high protein content.
The filling typically consists of crumbled or grated paneer mixed with spices such as cumin, coriander, garam masala, and green chilies. Some variations include finely chopped onions, ginger, and fresh cilantro for extra flavor.
Once the stuffing is placed in the dough, the paratha is rolled out carefully, cooked on a hot griddle, and then brushed with ghee or oil, resulting in a crispy and golden-brown crust.
Paneer Paratha offers the perfect balance between a comforting bread and a savory, rich filling, making it a wholesome choice for any meal.
Health Benefits of Paneer Paratha
Paneer Paratha not only tantalizes the taste buds but also offers several health benefits, making it a wholesome meal option for people of all ages.
Rich Source of Protein:
Paneer is packed with protein, making Paneer Paratha a great choice for vegetarians and those looking to increase their protein intake. Protein is essential for muscle building, tissue repair, and overall growth, especially in a vegetarian diet.
Loaded with Nutrients:
Paneer is a great source of calcium, which is vital for maintaining strong bones and teeth. It also contains essential vitamins like vitamin B12, which supports nerve health, and vitamin D, which helps in calcium absorption.
Good for Digestion:
Whole wheat flour used in the paratha dough is high in fiber, aiding digestion and promoting gut health. Fiber also helps regulate blood sugar levels, making it a good choice for people with diabetes when eaten in moderation.
Energy-Boosting Meal:
The carbohydrates from the whole wheat flour and the protein from the paneer provide a balanced energy source. This makes Paneer Paratha an ideal meal to start the day, keeping you full and energized for hours.
Suitable for Different Diets:
This dish can be easily adapted for gluten-free diets by using gluten-free flour, or it can be made lighter by reducing the amount of oil or ghee used during cooking.
Ingredients Needed for Paneer Paratha
Making Paneer Paratha requires a few basic ingredients that come together to create a flavorful and satisfying dish. Here’s a list of what you’ll need:
For the Paratha Dough:
- Whole wheat flour – The base for the paratha dough. Whole wheat flour gives the paratha its soft texture and provides fiber.
- Water – To knead the dough to a smooth and pliable consistency.
- Salt – Adds a mild seasoning to the dough.
- Oil or ghee – Used for softening the dough and for frying the paratha.
For the Paneer Filling:
- Paneer – Fresh paneer is the star ingredient. It can be crumbled or grated, depending on the texture you prefer.
- Spices – Ground spices like cumin, coriander powder, and garam masala bring depth and warmth to the filling.
- Fresh cilantro (coriander) – Adds a burst of freshness and flavor to the filling.
- Green chilies (optional) – Adds a touch of heat for those who like their parathas spicy.
- Grated ginger – Adds a mild, aromatic kick to the mixture.
- Salt and pepper – To season the filling and enhance the flavors.
These simple yet essential ingredients come together to create a mouthwatering Paneer Paratha that’s both nutritious and full of flavor.
How to Make Paneer Paratha: A Step-by-Step Guide
Making Paneer Paratha is a straightforward process, but each step requires attention to detail to ensure you get the perfect, soft paratha with a delicious paneer filling. Follow this step-by-step guide to make your own homemade Paneer Paratha.
Step 1: Prepare the Paratha Dough
Start by mixing the whole wheat flour and salt in a large mixing bowl. Gradually add water, little by little, while kneading the dough. The dough should be soft and smooth, but not too sticky. Once you’ve kneaded it for 5-7 minutes, cover it with a damp cloth and let it rest for 20-30 minutes. Resting the dough helps in making it easier to roll out the parathas.
Step 2: Prepare the Paneer Filling
In a separate bowl, crumble or grate the fresh paneer. Add finely chopped cilantro, green chilies (if using), grated ginger, and your choice of spices, such as cumin powder, coriander powder, and garam masala. Season with salt and pepper to taste. Mix everything thoroughly until all ingredients are well combined.
Step 3: Roll and Stuff the Paratha
Once the dough has rested, divide it into small dough balls of equal size. Roll one dough ball into a small, flat circle using a rolling pin. Place a generous amount of the paneer mixture in the center of the dough circle. Carefully bring the edges of the dough together to seal the stuffing inside, forming a pouch. Gently flatten the stuffed dough ball with your hands, then roll it out into a round paratha. Be careful not to let the filling spill out while rolling.
Step 4: Cook the Paneer Paratha
Heat a tawa or flat griddle on medium heat. Place the rolled-out paratha onto the hot tawa and cook for 1-2 minutes on one side until you see bubbles forming. Flip it over and drizzle a little oil or ghee on the cooked side. Flip it again and drizzle some ghee on the other side. Continue cooking, pressing lightly with a spatula, until both sides are golden brown and crispy. Remove the paratha from the griddle and set it aside.
Step 5: Serve and Enjoy
Serve your Paneer Paratha hot with a side of yogurt, pickle, or raita for a complete meal. Enjoy the crispy, flavorful paratha fresh from the pan!
Tips and Variations for Paneer Paratha
To make your Paneer Paratha experience even better, here are some helpful tips and variations that can elevate the dish to new heights.
Tips for Perfect Paneer Paratha:
- Use Fresh Paneer: Fresh, homemade paneer provides the best texture and flavor. If store-bought paneer is your option, make sure it’s fresh and not too dry.
- Rest the Dough: Allowing the dough to rest for 20-30 minutes helps it become more pliable and easier to roll.
- Avoid Overstuffing: While it’s tempting to fill your paratha with a generous amount of paneer, overstuffing may cause the dough to tear while rolling. Use just enough filling to cover the paratha evenly.
- Cook on Medium Heat: Cooking the paratha on medium heat ensures that it cooks through without burning. This results in a crispy exterior and a soft interior.
Variations to Try:
- Spinach and Paneer Paratha: For a nutritional twist, you can add finely chopped spinach or other greens to the paneer filling. This variation adds extra flavor and boosts the health benefits.
- Mashed Vegetables Paneer Paratha: Add mashed potatoes, carrots, or peas to the paneer mixture for a more filling version.
- Cheese Paneer Paratha: For a cheesy experience, mix some grated cheese (such as mozzarella) into the paneer filling. This adds a delightful melt-in-your-mouth texture.
- Gluten-Free Paneer Paratha: If you’re following a gluten-free diet, substitute the whole wheat flour with gluten-free flour blends or millet flour.
- Spicy Paneer Paratha: For those who like their food with a little more heat, increase the amount of green chilies or add red chili powder to the paneer filling.
With these tips and variations, you can customize your Paneer Paratha according to your taste preferences and dietary needs.
Conclusion
Paneer Paratha is a delicious and versatile dish that combines the richness of paneer with the soft, comforting texture of whole wheat paratha. Whether you enjoy it as a satisfying breakfast or as a fulfilling meal at any time of the day, it’s a wholesome and flavorful choice. This recipe is not only easy to make but can also be tailored to suit your personal preferences with various fillings and spices. Its protein-packed filling makes it a nutritious option for vegetarians and anyone looking to boost their protein intake. So, gather the ingredients and indulge in the warm, crispy goodness of freshly made Paneer Paratha—sure to be a crowd-pleaser for everyone!
Frequently Asked Questions (FAQs)
- Can I make Paneer Paratha in advance?
Yes, you can prepare the dough and filling ahead of time. Store the dough in an airtight container and refrigerate it for up to 24 hours. The paneer filling can also be prepared in advance and stored in the fridge. When ready to cook, simply roll out the parathas and cook them as usual. - How do I store leftover Paneer Paratha?
Leftover Paneer Paratha can be stored in an airtight container at room temperature for up to 1 day. If you plan to keep them for longer, refrigerate them. To reheat, you can warm the parathas on a tawa or in a microwave. For extra crispiness, reheat them on a hot griddle with a little oil or ghee. - Can I use store-bought paneer?
Yes, store-bought paneer works perfectly fine for making Paneer Paratha. Just ensure that the paneer is fresh and not too dry. If you prefer a softer filling, you can crumble the paneer and mix it with a little milk or yogurt. - Can I make Paneer Paratha without ghee or oil?
Yes, you can skip the ghee or oil while cooking if you prefer a lighter version. You can also use a non-stick pan to reduce the amount of oil used. However, a little ghee or oil helps in achieving a crispy, golden-brown finish. - Is Paneer Paratha suitable for a gluten-free diet?
Yes, Paneer Paratha can be made gluten-free by using gluten-free flour, such as rice flour, millet flour, or a gluten-free flour blend. The paneer filling remains the same, making it a tasty and filling option for those with gluten sensitivities.
Paneer Paratha
Equipment
- 1 Rolling pin
- 1 Tawa or Griddle
- 1 Mixing bowl
- 1 Flat Surface or Clean Counter for Rolling
- 1 Knife for chopping
- 1 Spatula or Flat Turner
- 1 Damp Cloth (for dough resting)
Ingredients
For the Paratha Dough:
- 1 ½ cups 180g Whole wheat flour
- ¼ tsp Salt
- ¾ cup 180ml Water (adjust as needed)
- 1 tbsp Oil or Ghee for dough and cooking
For the Paneer Filling:
- 1 ½ cups 150g Fresh Paneer, crumbled
- 2 tbsp Fresh cilantro coriander, chopped
- 1 Green chili finely chopped (optional)
- 1- inch piece Ginger grated
- ½ tsp Cumin powder
- ½ tsp Coriander powder
- ½ tsp Garam masala
- ¼ tsp Salt to taste
- ¼ tsp Black pepper to taste
Instructions
Prepare the Dough:
- In a large mixing bowl, combine the whole wheat flour and salt. Gradually add water and knead into a soft dough. Cover with a damp cloth and allow it to rest for 20-30 minutes.
Make the Paneer Filling:
- Crumble the paneer into a bowl. Add the chopped cilantro, green chili (optional), grated ginger, cumin powder, coriander powder, garam masala, salt, and pepper. Mix everything thoroughly.
Roll and Stuff the Parathas:
- After the dough has rested, divide it into 6-8 equal-sized balls. Roll one ball into a small circle. Place a generous amount of the paneer filling in the center, then carefully seal the edges and flatten it into a stuffed dough ball. Roll it out gently into a round paratha, being careful not to let the filling spill out.
Cook the Parathas:
- Heat a tawa or griddle on medium heat. Place the rolled paratha onto the griddle and cook for 1-2 minutes on each side until bubbles form. Flip the paratha and drizzle a little oil or ghee on the cooked side. Flip again, pressing lightly with a spatula, and cook until both sides are golden brown and crispy. Repeat with the remaining parathas.
Serve:
- Serve the Paneer Paratha hot with yogurt, pickle, or raita.
Notes
- Dough Resting: Resting the dough allows it to become soft and pliable, making it easier to roll out the parathas.
- Paneer Texture: Fresh paneer gives the best texture. If using store-bought paneer, make sure it’s fresh and moist.
- Adjust Spice Level: You can adjust the spice level of the filling by adding more or fewer green chilies and spices.
- Storage: Leftover parathas can be stored in an airtight container for up to a day at room temperature. For longer storage, refrigerate them and reheat before serving.
- Ghee vs. Oil: Ghee adds a rich, aromatic flavor to the paratha, but you can substitute oil if you prefer a lighter version.
