Stuffed Paneer Paratha Recipe (Soft &
Soft & delicious paneer paratha made with whole wheat dough stuffed with sauteed paneer, onion, chilli and spices. Perfect for breakfast & lunchboxes!
Equipment
- Skillet, Rolling board and pin, 2 Bowls, Pan
Ingredients
Prepare the Atta (Dough)
- 1.5 cup atta whole wheat flour
- 2 teaspoon oil
- ¼ teaspoon salt
- luke warm water as needed 1 used about ¾ cup
- extra flour for dusting while rolling the parathas
For the Spiced Paneer Filling
- ½ tablespoon ghee or oil
- ½ teaspoon cumin seeds
- Pinch of ajwain (carrom seeds)
- ¼ teaspoon tumeric powder
- ¼ teaspoon red chili powder (hot), adjust to taste
- 1 cup (~200g) paneer small crumbles or grated (I prefer crumbles)
- ¾ teaspoon garam masala adjust to taste
- ¼ teaspoon amchoor dry mango powder
- ⅓ cup onions finely chopped
- 2-3 thai green chillies finely chopped(adjust to taste)
- 1-2 tablespoon fresh cilantro finely chopped
- Ghee or Cooking oil roughly 1 tablespoon per paratha while cooking, adjust quantity as desired
Instructions
Making the Dough
- In a large bowl, combine the flour, melted ghee, and salt. Mix with hands to combine everything together.
- Gradually add water while bringing the flour together by continuously mixing (and gently squeezing) with your fingers to bring the dough together. I used a little over ½ cup of water, but adjust the quantity based on the quality of your atta.
- Once the flour has come together, stop adding water and keep kneading for good 5-7 minutes or more to smoothen out into a soft dough ball. If at any point you feel that the flour is drying out or is too tight, add a splash of water.
- Cover the kneaded dough with a damp cloth and let it rest for 20 minutes
Make the Paneer Filling
- While the dough is resting, make the filling. Melt ghee or oil in a pan on low heat and crackle the cumin and ajwain seeds. Also sprinkle and turmeric powder & red chili powder. Stir for 8-10 seconds taking care not to burn the spices. If needed take the pan off the stove.
- Add crumbled paneer and salt. Mix well and on low heat, fry the paneer for about 3-4 minutes. Don't let brown or dry out. Tip :- If you don't prefer raw onions in the filling, you can saute the onions along with paneer.
- Transfer the paneer to a bowl, let cool down a bit and add the chopped onions, green chillies and cilantro along with garam masala powder & amchur powder. Mix very well preferably using your hands. If using crumbled paneer, make sure that the crumbles are small. The paneer filling is ready.
Stuff, Roll & Cook the Paratha
- Place a tawa or cast iron griddle on the stove on medium high heat. Let heat up.
- Divide the rested dough into equal portions—you should get about 6 to 7.
- Generously dust the rolling surface with flour and carefully roll out the stuffed dough into a 6 to 7-inch circle. Avoid applying too much pressure while rolling—position your rolling pin so that half is on the surface and half on the dough for even thickness. Roll to your preferred thickness.
- Place the rolled paratha on the hot tawa. After about 15 seconds, or when bubbles appear on the surface, flip it over using a flat spatula.
- Brush about 1 tablespoon of ghee or oil on the top side, then flip again to cook the oiled side. Brush oil on the second side, flip once more, and cook until both sides have golden spots. Avoid pressing down too much while cooking.Repeat the process for the remaining dough & paneer filling.
- Serve warm with yogurt, pickles, or green chutney for extra tang and balance. A generous dollop melts beautifully over the hot paratha. Try it!
Notes
- If using homemade paneer, squeeze out any extra moisture to prevent sogginess. Also saute the paneer longer if needed.
- Onions release moisture, making the stuffing watery. Don’t add a lot. Also, if you are making the filling a night before, don’t add salt. Add it when you are ready to make parathas.
- Don’t skimp on ghee or oil while toasting the parathas.
Nutrition
Calories: 370kcalCarbohydrates: 5gProtein: 6gFat: 37gSaturated Fat: 8gPolyunsaturated Fat: 8gMonounsaturated Fat: 17gTrans Fat: 0.1gCholesterol: 25mgSodium: 239mgPotassium: 23mgFiber: 0.3gSugar: 0.4gVitamin A: 9IUVitamin C: 1mgCalcium: 185mgIron: 0.3mg
Tried this recipe?Let us know how it was!