📝 About This Recipe
A crown jewel of North Indian cuisine, the Paneer Paratha is a soulful, protein-packed flatbread that balances a soft, whole-wheat exterior with a savory, crumbled cottage cheese heart. Bursting with fresh cilantro, pungent green chilies, and warming spices, each bite offers a nostalgic journey to the dhabas of Punjab. It is the quintessential comfort food—crispy on the outside, tender on the inside, and best enjoyed with a generous dollop of white butter.
🥗 Ingredients
For the Dough
- 2 cups Whole Wheat Flour (Atta) (extra for dusting)
- 1/2 teaspoon Salt
- 1 tablespoon Oil or Ghee (for a softer texture)
- 3/4 cup Water (lukewarm, added gradually)
For the Paneer Stuffing
- 250 grams Paneer (freshly crumbled or grated)
- 2 pieces Green Chilies (finely minced)
- 1 inch Ginger (finely grated)
- 1/4 cup Fresh Cilantro (finely chopped)
- 1/2 teaspoon Red Chili Powder (adjust for heat preference)
- 1/2 teaspoon Garam Masala (authentic Punjabi blend)
- 1/2 teaspoon Dry Mango Powder (Amchur) (for a tangy kick)
- 1/4 teaspoon Carom Seeds (Ajwain) (crushed between palms)
- to taste Salt (add just before stuffing)
For Roasting
- 4-5 tablespoons Ghee or Vegetable Oil (for pan-frying)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the whole wheat flour and salt. Add one tablespoon of oil and rub it into the flour with your fingertips.
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2
Gradually add lukewarm water and knead into a smooth, pliable, and soft dough. The dough should be softer than a typical roti dough to allow for easy stretching.
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3
Cover the dough with a damp cloth and let it rest for at least 20 minutes; this relaxes the gluten and makes rolling easier.
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4
While the dough rests, prepare the stuffing: grate the paneer into a bowl and add minced green chilies, ginger, cilantro, and all the dry spices except salt.
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5
Mix the stuffing ingredients gently with a fork. Do not overwork the paneer or it will become pasty; you want distinct crumbles.
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6
Divide the rested dough into 8 equal-sized balls and the paneer mixture into 8 corresponding portions.
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7
Take one dough ball, dust it with flour, and roll it into a 4-inch diameter circle. Add salt to the paneer portion just now to prevent it from releasing moisture.
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8
Place one portion of the paneer stuffing in the center of the dough circle. Pleat the edges together toward the center, sealing the stuffing completely.
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9
Flatten the stuffed ball gently with your palm, dust with more flour, and roll it out very gently into a 7-8 inch circle. Use light pressure to avoid tearing the dough.
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10
Heat a heavy-bottomed tawa or griddle over medium-high heat. Place the rolled paratha on the hot surface.
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11
Cook for 30-40 seconds until small bubbles appear on the surface, then flip it over. Apply a teaspoon of ghee or oil on the cooked side.
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12
Flip again and apply ghee to the other side. Press the edges with a spatula to ensure they are cooked through and crispy.
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13
Continue flipping and pressing until both sides are golden brown with characteristic dark spots. Repeat with the remaining dough and stuffing.
💡 Chef's Tips
Always ensure the paneer is dry; if using store-bought paneer, pat it dry with a paper towel before grating. Do not add salt to the entire stuffing mixture at once; add it only to the portion you are about to roll to prevent the paneer from weeping water. If the dough is too tight, the paratha will be hard; if too loose, it will tear while rolling. Use a cast-iron skillet for the best heat distribution and a truly authentic 'dhaba' style crispiness. For a vegan version, substitute paneer with firm crumbled tofu and use vegetable oil instead of ghee.
🍽️ Serving Suggestions
Serve piping hot with a side of thick, chilled Greek yogurt or plain curd. Pair with a spicy Mango or Lime pickle (Achaar) for a punchy flavor contrast. Top with a massive dollop of homemade white butter (Makhan) for the authentic Punjabi experience. Enjoy alongside a tall glass of sweet or salted Lassi. A side of fresh mint-coriander chutney adds a refreshing herbal note to the rich paratha.