Paneer Paratha Recipe | Herb Cheese Stuffed Flatbread

Simple Paneer Paratha Recipe | Indian Cheese Herb Stuffed Flatbread | Vegetarian Dinner Recipes.

5 from 11 votes

Paneer Paratha Recipe | Herb Cheese Stuffed Flatbread

Paneer Paratha is delicious and easy-to-make cheese and herb-stuffed Indian flatbread prepared using whole wheat flour (atta), paneer (Indian cottage cheese), and a few herbs. Parathas can be served for breakfast, lunch, dinner, or even lunchbox.

Prep Time10

Cook Time18

Total Time28

Course: Breakfast, Dinner, Lunch, Snack

Cuisine: north indian, punjabi

Diet: Vegetarian

Servings:

Calories: 192kcal

Author: Kushi

Equipment

1 Tawa

Ingredients

For the dough

2 cups Whole wheat flour atta
¾ teaspoon Salt
1 tablespoon Cooking oil (I use coconut oil)
½ to ¾ cup Water (approx)

For the filling

200g Paneer crumbled (check tips for substitute)
¼ cup Mint leaves or Pudina (loosely packed)
¼ cup Cilantro or Coriander leaves (loosely packed)
1 Green chile, finely chopped
Salt, to taste
¾ to 1 teaspoon Tandoori masala or Garam masala powder

Instructions

Paneer paratha dough

In a large bowl, add flour, salt, oil, and mix. Now add water little by little as needed and knead to form a soft and smooth dough.
2 cups Whole wheat flour, ¾ teaspoon Salt, 1 tablespoon Cooking oil, ½ to ¾ cup Water (approx)
Cover it and keep it aside for 30 minutes.

Make paneer pudina filling for parathas

Add crumbled paneer, finely chopped mint leaves, coriander leaves, salt to taste, garam masala powder, green chile and mix in another bowl. Keep this aside.
200g Paneer crumbled, ¼ cup Mint leaves or Pudina (loosely packed), ¼ cup Cilantro or Coriander leaves (loosely packed), Salt, to taste, ¾ to 1 teaspoon Tandoori masala or Garam masala powder, 1 Green chile,

Roll the paratha

Once the dough has rested, divide the dough into 8 equal portions. Keep these dough balls covered all the time till you are ready to use them. Covering the dough balls prevents them from drying out.
Take each dough ball and flatten it using your hands. Roll it using a rolling pin to a 5-inch diameter circle.
Add the prepared paneer filling, i.e., around 1 or 2 tbsp, at the center. Bring all the edges together and pinch to seal it. If you have filled excess, it will come out while rolling. So make sure not to overfill.
Then roll this again evenly into a paratha of around 7 or 8 inches diameter.

How to cook parathas correctly?

Heat the tava or skillet on medium heat when you start rolling the first dough ball.
The skillet should be hot, and you should cook parathas on high flame to remain soft and crispy. If cooked on a low flame, it will harden up. Place the rolled paratha on the skillet.
Once you see the bubbles on the top surface, flip and cook on the other side for a minute.
Apply ghee or oil on the partly cooked or half-cooked side.
Flip again and cook the partly cooked side again, this time till you see golden brown spots.
Flip again once or twice and apply ghee or oil on both sides and cook till you see golden brown spots on both sides.
Repeat this for all the parathas.
Serve hot and enjoy with pickle, chutney and butter.

Notes

Instead of paneer, you can use cottage cheese, ricotta cheese, or feta cheese in the recipe. To make it vegan, substitute paneer with tofu.
If making it for kids, skip the green chilies.
Since it has no onion or garlic, South Indians, especially from coastal Karnataka, eat this during fasting, upvas, and vrat days.
To make Punjabi Dhaba style parathas, add ½ teaspoon ajwain (carom seeds) to the dough and ½ teaspoon anardana (dry pomegranate seeds) to the filling.

Nutrition