Paneer Paratha (Cheese Paratha)
Paneer Paratha is whole-wheat flat bread filled with mildly spiced paneer Indian Cheese). This is a good breakfast option. Paneer paratha can be served by itself or enjoyed with any gravy -based dish.
Ingredients
Dough
- 1 cup whole wheat flour (atta)
- ½ cup all-purpose flour (plain flour, maida)
- 1 tablespoon oil
- 1/2 teaspoon salt
- Approx. ¾ cup water
Filling
- 1-1/2 cup shredded paneer approx. 6oz.
- 2 tablespoons 2 tablespoons yogurt firm (curd, dahi)
- 1/2 teaspoon salt adjust to taste
- 1/2 teaspoon cumin seeds (jeera)
- 1 tablespoon shredded ginger
- 1/4 teaspoon red chili flakes adjust to taste
- 2 tablespoons 2 tablespoons minced cilantro (hara Dhania)
Also Need
- ¼ cup whole-wheat flour for rolling
- Approx. 3 tablespoons oil
Instructions
Dough
- In a bowl, mix whole-wheat, all-purpose flour, salt and oil. Add water to make soft dough (adjust the water as needed).
- Knead the dough on a lightly greased surface. The dough should be very smooth and soft.
- Set the dough aside and cover. Let the dough rest for at least ten minutes.
Filling
- Mix all the ingredients for filling together, mix it well (don’t knead the filling).
Making Paratha
- Divide the dough and the paneer mix into 6 equal parts.
- Roll the dough into 3-inch diameter circles. Place the paneer balls in the center. Seal by pulling the edges of the rolled dough together to make a ball. Proceed to make all six balls.
- Let them settle for 3 to 4 minutes before rolling them.
- Heat the skillet on medium high. An iron skillet works best. To check if the skillet is hot enough. Sprinkle a few drops of water on the skillet, water should sizzle. Skillets should not be smoking.
- Before rolling the paratha roll the filled ball in dry whole-wheat flour.
- Lightly press the ball and keep it sealed side up. Roll the ball lightly handed in to 6–7-inch circle. Whenever the dough sticks to the rolling pin or rolling surface, lightly sprinkle dry whole-wheat flour on both sides of the semi-rolled paratha.
- Place the paratha over the skillet. About half a minute you will see the paratha changing in color lightly and puff different places.
- Then flip the paratha over. You should see some light golden-brown spots on the topside. After a few seconds, spread 1 teaspoon of oil on the paratha. Again, flip the paratha and lightly press the puffed areas with a spatula that will help the paratha too puff from other sides.
- Flip again and press with the spatula making sure the paratha is golden-brown on both sides.
- For best taste serve parathas hot as they get soft as they cool.
- Parathas can be kept outside for a day. For later use, parathas can be refrigerated for 5-6 days or freezed (wrapped in aluminum foil) for a month. Reheat a skillet or toaster oven.
Tried this recipe?Let us know how it was!
Romi
January 19, 2019 at 5:24 pmManjula, won’t mixing paneer with yogurt Make the filling wet ? Thx
Amita Garg
January 2, 2016 at 12:46 pmAunty I made soymilk at home. I soaked the soybeans, put in blender and strained out the pulp. I used the soya pulp to make this paneer paratha recipe. I didn’t use any oil. It came out good!
Manjula Jain
January 3, 2016 at 12:48 amAmita, You are creative, sounds good
Margarita
April 16, 2015 at 11:02 amDear Manjula! I am your big fan. Thank you for the recipy, and for the video, it’s really heplful. I made paneer parathas yesterday and my husband loved it, so did I. Best wishes from Kiev.
kaushalya perera
November 23, 2013 at 10:35 pmThanks so much for sharing. Your receips are so great and easy to handle it. Lovely.
latha udai
October 5, 2012 at 4:31 amNamaste manjula Aunty,
Your all recipes are just great, i have tried so many of your recipes and always came with a delicious result. thanx for sharing your recipes…….
latha udai
NISHA VALLY
September 9, 2012 at 6:42 amTHANKS FOR SHARING YOUR KNOWLEDGE WHICH MONEY CANNOT BUY.ALTHOUGH I AM A VERY EXPERIENCED COOK
THERE IS ALWAYS ROOM FOR MORE KNOWLEDGE AND ALWAYS IN THE LOOK-OUT FOR DIFFERENT RECIPES.
HAVE TRIED YOUR RECIPES AND COOKING COULD NOT BE SIMPLER.HAVE FORWARDED YOUR WEB IN THE FACEBOOK
TO MY FRIENDS AND FAMILY.
THANKS
NISHA
siju nehul dave
June 29, 2012 at 12:58 amthanks manjula di for the recipes which r so easy to make , and mainly the most important part is that the things needed to make these recipes r easliy available at our kitchen
siju nehul dave
June 29, 2012 at 12:56 amthanks manjula di for ur simple recipes , and mainly what i like the most about them that the things made to make different recipes are easily available in our kitchen. thanks once again
Asha
May 11, 2012 at 12:11 amNice 🙂 Is there any yoghurt/curd based dips you can suggest with this?
Sudipta Pal
March 3, 2012 at 9:56 amHi, Manjula di,
I am sudipta, I read receipee of paneer paratha. I must prepare it on Holi. Thank you.
Shree
February 4, 2012 at 6:54 amAfter marriage i was alone wit my husband n by chance saw ur cooking n from then i have becom ur student….my husband likes all recepies that i have learnt from u n calls u my Guru…Wen i was al alone n didn’t know much of cooking u have shown me the way..Thanks a ton..
Nithya
November 21, 2011 at 12:57 pmThanks a lot for wonderful recipes. Your website is very cool to navigate as well.”great.
For this pander paratha, can we substitute Indian paneer with American or Parmesan Cheese?
Thanks,
mel
October 13, 2011 at 12:44 amHi Manjula aunty,
I m Indonesian and love to eat indian food. you have great web n videos! I’ve made parathas and it turns out really well. keep posting goo recipes. God bless you!
sheela
September 16, 2011 at 7:22 pmthank you manjulaji for all these easy to follow recipes. you have presented it very well and it is easy to follow video. congratulations! i have book marked this site and made dhokla and chola, they came out well. will try more later.
R
September 15, 2011 at 7:08 pmEnjoyed watching the video. Thanks.
Asha
September 13, 2011 at 8:49 pmNamaste Manjulaji,
I am a regular at your site…. This paratha sure sounds delicious, would try it soon. Would appreciate if you can mention the kind of gravies (uncomplicated, spicy and liquid) that goes well with all parathas.
Thanks,
Asha
Manjula Jain
September 14, 2011 at 10:52 pmAsha,
This paratha will go great Aloo Mattar, Mattar Paneer, Potato curry with yogurt gravy, with chola
mukund jangir
September 12, 2011 at 12:50 amHello aunty i just luv ur receipes n thanksssssssssss a lots of u
Vinaya
September 11, 2011 at 3:12 amHiiii Manjula Aunty …… i JUST Love ur receipes 🙂 , they r amazing …… with ur receipes i have turned into a very good cook ……. & paneer paratha receipe works out so well …. lokking forward for more & more receipes
Sony
September 9, 2011 at 8:44 amHello Aunty, BTW a big fan of yours:-) I’m shopping around for a good cast iron pan/skillet for parathas, i found a good one in Marshalls but am still seeing if i can get a better one! Your pan looks exactly like the one i’ve been looking for, can you pl share where u bought it?
NSJ
September 9, 2011 at 8:31 amThanks Anita & Jaya!
DJ
September 9, 2011 at 4:22 amNamaste Manjula:
I look forward to trying this recipe.
Off the subject for the moment. I went to Patel Bros. and purchased a bag of Anarkali basmati rice and after following your instruction on cooking basmati rice, I noticed the grains of rice were very small and the rice came out mushy. Ms. Manjula I am curious; What brand of basmati rice would you recommend?
NSJ
September 9, 2011 at 4:37 pmDJ, India Gate is the best I feel! It is long and white.. you’ll get at any Patel store. I love it!
DJ
September 12, 2011 at 10:57 amThank you so much. Enjoy your vacation and holiday.
Kamini
September 8, 2011 at 1:16 pmLovely recipe. I like the idea of adding yogurt to the paneer mxture- that way, it will not be too dry.
Archana
September 8, 2011 at 11:03 amPerfect paratha. Whiles rolling paneer didn’t come out and it was superb.
Archana
September 8, 2011 at 10:57 amI made today .We loved it.
NSJ
September 8, 2011 at 8:52 amHi Manjula aunty!
It looks yummy! I can’t wait to try it out.. Also, could you pls give me a substitute for ginger – we don’t eat ginger. Can I use finely chopped or shredded green pepper?
Do let me know soon.
Thanks.
N S Jain
Anita
September 8, 2011 at 10:39 amHi NSJ,
For paranthas everything is up to your taste. You can add green chillies very finely chopped if you like but if you mean shimla mirch by green pepper then they are too thick to add in paranthas that’s what my opinion is…rest you can experiment with whatever you like…I hope it helps
Jaya
September 8, 2011 at 10:46 amYou can just omit the ginger too. It will still taste good.
Kanika
September 8, 2011 at 2:40 amPl.type hindi words