Nov 23, 2013

Paneer stuffed paratha...

Paneer paratha is a simple and wholesome meal for a night that looks in for a change in the usual menu at dinner table. Just a conventional addition of curd and pickles for the sides makes it a perfect dinner to be enjoyed right. 

Making this doesnt need too many ingredients nor does it involve too much prep work. Start with milk boiling on one side and making chapathi dough on the other side and dinner shall be served in no time. I have paneer almost all the time at home so making these parathas is never a task.

Try this for a change and you are sure to like it. Kids will enjoy it too. Makes a perfect pack for school bags too :)

Serves... 4 ppl
Serve option... Hot with curd and pickle

This is what u'll need....

For Dough and frying
Wheat flour - 3 cups
Water as needed
Oil for frying
Salt to taste

For Stuffing
Milk -500 ml or Paneer - 1 cup 
Vinegar - 1 tbspn
Jeera powder - 1/2 tspn
Chilli powder - 1/4 tspn
Chaat masala - 1/4 tspn
Green chilli paste - 1/4 tspn
Pepper powder - 1/4 tspn
Coriander leaves - 1 tbspn
Salt to taste

Here is the stir....
  • Knead wheat flour, salt and water to make a soft dough ans let it rest for a while
  • Meanwhile make paneer by boiling milk and adding vinegar using this recipe Homemade paneer
  • Once the paneer is ready, transfer it to a working bowl. Sprinkle in all the powders - jeera powder, chilli powder, chaat masala, pepper powder and green chilli paste. Finally thrown in some finely chopped fresh coriander leaves
  • Mix everything together to blend the spices. It will look like a crumbly mixture. Set is aside while we start working on the dough
  • Divide the dough into 6 - 7 balls
  • Take a piece of dough and using dry wheat flour roll it gently a little to around 2 - 2 1/2 inches diameter

  • Take a tablespoon and half of paneer mixture and lay in the middle of the rolled-out dough
  • Fold the sides of the dough to make it look like a small packet. Flip it so that sealed side faces down. Use dry wheat flour sprinkle and roll the paratha nice and slow. If you press it too hard the parathas will start breaking up in some places. Little mixture oozing out of corners is absolutely ok. In fact, it gives the paratha a little added taste.

  • I make smaller parathas, a little smaller than regular chapathis so that I can have more stuffing and make without having them falling apart too :)
  • Heat a pan/tawa. I use an iron skillet coz  I feel that parathas and rotis taste their when cooked on cast iron skillets or pans. They really bring out the flavor
  • Put the paratha on the pan. Pour a few drops of oil on the sides. After a few seconds flip the paratha and cook on this side too. Add a few more drops of oil to this side too
  • Remove from flame when done and cut it into 4 pieces/triangles. Serve hot with pickle and curd for a simple and delicious dinner

  • Make smaller parathas and use more stuffing if you want. We like it stuffed more
  • I have added red chilly, green chilly and pepper so be careful of the amount added
  • Cook on medium flame to get even brown spots and perfect cooking


  1. I have never had this before. When i saw it today i gave it a try and all of us in my house like it a lot. thanks to you. i like your site

    1. Thanks for stopping by and am very very happy that you and your family liked it

  2. Sakhshi27/11/13

    I made it for dinner yesterday and bingo it was a hit

  3. Lakshmi4/12/13

    I always throw away curdled milk. I did not know that i could use it in this way. Also checked some other paneer recipes in your blog. They are very good. I am planning to make this for dinner tomorrow


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