Paneer Parathas Recipe

Paneer parathas are delicious North Indian flatbreads, stuffed with a spiced paneer filling. These are absolutely delicious!

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Course: Main Course

Cuisine: Indian

Diet: Hindu

Keyword: North Indian Recipes, parathas

Prep Time: 15

Cook Time: 35

Servings: Servings

Calories: 214kcal

Author: Aayushi Patel

Get Recipe Ingredients

Start with adding whole wheat flour in a bowl. Now add oil for moin and salt. Mix it with your hands.
Now start with adding room temperature water. Start mixing the dough with your fingers. When you knead the dough with your fingers, you are making sure that the dough is well hydrated, which will help your parathas to puff up beautifully.
Once the dough comes together, take some oil and knead the dough again. Now cover the dough and let it rest for at least 15 minutes.

While the dough is resting, make the delicious stuffing. I like to finely grate the paneer to use it in the parathas than crumbling it. This ensures that there are no big crumbles, that will tear the parathas while rolling them. And it will also help the spices coat evenly on the paneer.
To the finely grated paneer, add freshly grated ginger, finely chopped green chilies, and cilantro. Then, add the ground spices like salt, red chili powder, garam masala, coriander powder, and amchur (dry mango) powder. Mix everything well. You can also add finely chopped onions to this stuffing.

Shape the dough in a perfect round using your palms. Now press it gently between your palms. Roll the dough in whole wheat flour for dusting generously. This will help the dough to gently roll.
Now place the prepared dough ball on the rolling board. With the help of a rolling pin begin to roll the dough, approx 8cm in diameter.
Now place the paneer stuffing onto the rolled dough. Place about 3-4 tablespoon of stuffing in the center of the rolled parathas.
Now start by pleating the side of the dough higher together, pushing the filling down, in a cup shape. Now seal the dough.
I don't remove any excess dough, as it helps the parathas roll easily, and not tear.
Flatten, and dust the prepared stuffed paratha dough ball. This step is very important, as it will distribute the stuffing in the parathas evenly.
Now placing the sealed side down, start gently rolling the parathas. Roll them about 6-7 inches. It should move in a circular motion. Or you can move the paratha manually in a circular motion after every 3-4 rolls.

I prefer to cook the parathas on a cast iron skillet. They give them a beautiful crisp texture on the outside and make them taste delicious. I also prefer to cook my parathas in ghee.
Roll 3-4 Parathas, and place your pan on the stove. Let it heat up on medium flame.
Place the rolled paratha on hot tawa after dusting off any excess flour. Sealed side down.
Once you start to notice the dough puffing a little bit on the top, flip the paratha.
Now add ghee on the top. In 45 seconds, flip the parathas again, constantly pressing it down using your flat spatula.
Turn again, and cook. Now your paratha is cooked, serve it with raita, and pickle.

Store the parathas in the refrigerator for 1 day. Reheat it on the pan.
Freeze the cooked parathas, layering a parchment paper between each paratha, and pack them in a freezer-safe ziplock bag. You can enjoy them upto 3 months.