Punjabi Paneer Paratha Recipe

This stuffed paneer paratha recipe is our favourite paneer recipe where grated paneer mixed with spices is stuffed inside parathas or Indian flatbreads. It is super healthy, protein packed and makes for a whole meal in itself. This version of punjabi paneer paratha is our favourite when we want a dinner vegetarian dish that makes for a whole meal on its own.

Course Main Course

Cuisine Punjabi

Keyword Paneer Recipes, Parantha Recipe, Stuffed Paratha Recipes, Types of Parathas, vegetarian recipes

Prep Time 20

Cook Time 20

Total Time 40

Servings 4 Parathas

Author Priyanka

Equipment

Stove Top
Mixing Bowl
Skillet or Tawa
Cheesecloth

Ingredients

For Paratha Dough

2 cups Whole Wheat Flour
1 tbsp Ghee alternate would be any neutral flavoured oil
¼ tsp Carrom Seeds Ajwain

For Paneer Stuffing

1 cup Paneer grated
1 Onion medium - finely chopped
1 inch Ginger grated
1 Green Chilies finely chopped
1 tbsp Coriander Powder
1 tsp Cumin Powder
1 tsp Dry Mango Powder Amchur
½ tsp Garam Masala Powder
½ tsp Dry Fenugreek Leaves Kasoori Methi

Instructions

To make the Paratha Dough

Start by rubbing the flour with ghee or oil, salt and a pinch of carrom seeds (ajwain). Then gradually add water and knead it into a semi-stiff dough. Cover the bowl with a kitchen towel and keep it aside
2 cups Whole Wheat Flour, 1 tbsp Ghee, ¼ tsp Carrom Seeds

To make the Paneer Stuffing

Boil some milk and curdle it using some vinegar or lemon juice. Separate the chena from whey using a cheesecloth and let it hang till it has no moisture left in it. In case you are using store bought paneer, remove it from pack and press it between kitchen towel to remove most of the moisture
In a mixing bowl, add the grated paneer and mash it. Now add the finely chopped onion, green chilies and grated ginger to this along with the powdered spices mentioned. Mix everything together into a lump-free smooth stuffing. Add salt in the end and give everything a good mix
1 cup Paneer, 1 Onion, 1 inch Ginger, 1 Green Chilies, 1 tbsp Coriander Powder, 1 tsp Cumin Powder, 1 tsp Dry Mango Powder, ½ tsp Garam Masala Powder, ½ tsp Dry Fenugreek Leaves

Making the Parathas

Pinch off a big ball of dough and flatten it on slightly floured surface using a rolling pin. Once it is around 3 inches in diameter, lift it and flatten the edges a bit more using your fingers. Place a generous helping of spicy paneer stuffing at the centre and start gathering the edges of the dough together while sealing the stuffing inside.
Sprinkle some more flour on the surface and start rolling the dough ball into a thin disc. Apply uniform pressure while rolling so that it spreads out evenly
Heat a thick bottom tawa or griddle and place the rolled paratha on it. Let it cook at both sides before applying ghee and frying. Once it turns golden on both sides, take it off the tawa and serve. The paneer paratha is ready to eat.