Paneer Paratha
North Indian • All Foods
How to Make Paneer Paratha (Traditional & Healthy Version)
Paneer Paratha is a beloved stuffed flatbread from North India, especially popular in Punjabi households. This wholesome dish features a flavorful filling of crumbled paneer (Indian cottage cheese), fresh coriander, and mild spices, all encased in a soft, whole wheat dough. Traditionally enjoyed for breakfast or as a hearty snack, paneer paratha is a staple in many Indian homes, often served with curd (dahi), pickle, or fresh salad. Its golden, lightly crisp exterior with a soft, cheesy interior makes every bite comforting and satisfying. The origins of paneer paratha trace back to the fertile plains of Punjab, where dairy is abundant and meals are hearty yet balanced. The combination of protein-rich paneer and whole wheat flour reflects the region’s focus on nutrition and taste. This paratha is not only delicious but also easy to prepare, making it ideal for busy mornings or leisurely weekend brunches. Whether served hot off the tawa or packed for lunch, paneer paratha remains a timeless favorite, celebrated for its taste, versatility, and cultural significance.
Ingredients(for 1 paneer paratha with 1/2 cup curd)
- 1 cup Whole wheat flour (atta)
- 3/4 cup Paneer (fresh, crumbled)
- 1 Green chili (finely chopped) - optional
- 2 tbsp Coriander leaves (finely chopped (dhaniya))
- 1/2 tsp Cumin powder (jeera powder)
- 1/4 tsp Red chili powder (lal mirch) - optional
- to taste Salt
- 1/4 tsp Carom seeds (ajwain) - optional
- 2 tbsp Low-fat curd (for dough (optional)) - optional
- 2 tsp Oil or ghee (for cooking, prefer cold-pressed)
- as needed Water (for kneading)
Instructions
- 1
In a large bowl, mix whole wheat flour, a pinch of salt, and optional curd. Gradually add water to knead a soft, pliable dough. Cover and let it rest for 10 minutes.
10 minutes
Resting the dough helps gluten develop for softer parathas.
- 2
In another bowl, combine crumbled paneer, green chili, coriander leaves, cumin powder, red chili powder, ajwain, and salt. Mix thoroughly to make a uniform filling.
3 minutes
Use fresh, moist paneer for best texture and flavor.
- 3
Divide the dough and paneer filling into equal portions. Roll each dough ball into a small disc (about 4 inches), place a portion of filling in the center, and gather the edges to seal.
3 minutes
Seal the paratha well to prevent filling from leaking during rolling.
- 4
Gently roll the stuffed dough ball into a round, even paratha (about 6 inches), dusting with flour as needed to prevent sticking.
2 minutes
Apply gentle, even pressure to avoid tearing the paratha.
Why This Dish is Healthy
Made with whole wheat flour and low-fat paneer, this paneer paratha recipe is high in protein and fiber, supporting muscle growth and keeping you satiated. Minimal oil is used, making it lower in calories and fat than restaurant versions. The use of fresh, natural ingredients without processed additives further enhances its health quotient, making it ideal for weight management, diabetes-friendly diets, and balanced Indian meals.
Paneer paratha packs a nutritional punch, offering a balanced blend of complex carbohydrates from whole wheat and high-quality protein from paneer. Paneer supplies essential amino acids, calcium, and vitamin B12, crucial for bone and muscle health. Whole wheat is rich in dietary fiber, which supports digestion and helps keep you full for longer. Fresh coriander and spices add antioxidants and micronutrients, making this dish both wholesome and satisfying.
Pro Tips
- 💡Tip 1: Always rest the dough for soft parathas
- 💡Tip 2: Use a hot tawa for best results
- 💡Tip 3: Finely grate or crumble paneer for smooth stuffing
- 💡Tip 4: Avoid overfilling to prevent tearing while rolling
- 💡Tip 5: Serve immediately for best taste and texture
Storage & Serving
Keeps for 6-8 hours at room temperature. Refrigerate for up to 2 days.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 300.0 kcal |
