Paneer Paratha is a North Indian stuffed flatbread filled with lightly spiced crumbled paneer, pan-cooked in ghee until golden. It's a protein-rich, filling breakfast that's especially popular with vegetarian families as a hearty alternative to aloo paratha.
Paneer Paratha at a Glance
| Cuisine | North Indian |
|---|---|
| Country | India |
| Meal | Breakfast |
| Course | Main / Breakfast |
| Food Type | Vegetarian |
| Difficulty | Medium |
| Preparation | 20 minutes |
| Cooking | 20 minutes |
| Total time | About 55 minutes |
| Servings | 4 |
| Suggested serving | 1 paratha |
Paneer Paratha Ingredients
- 2 cups whole wheat flour; 1/2 tsp salt; water as needed; 1 tsp oil. For filling: 200g paneer, crumbled; 1 green chilli, chopped; 2 tbsp coriander leaves, chopped; 1/2 tsp garam masala; 1/4 tsp red chilli powder; 1/4 tsp ajwain; salt to taste. Ghee for cooking.
How to Make Paneer Paratha
- Knead the whole wheat flour with salt, oil and water into a soft dough; rest for 15 minutes.
- Mix crumbled paneer with green chilli, coriander leaves, garam masala, red chilli powder, ajwain and salt.
- Divide the dough and filling into 4 equal portions.
- Stuff each dough ball with filling, seal the edges, and roll gently into a paratha.
- Heat a tawa on medium heat; cook the paratha with ghee on both sides until golden-brown spots appear.
- Serve hot with curd and pickle.
Cooking Tips
Use fresh, well-drained paneer, since excess moisture makes rolling difficult and can tear the dough. Roll gently and evenly so the filling doesn't burst through. Cook on medium heat so the paneer warms through without the outside burning.
Variations
Add finely chopped spinach to the filling for a paneer-palak paratha. A pinch of amchur adds a pleasant tangy note.
Substitutions
Low-fat paneer works for a lighter version; crumbled tofu with a little extra spice can substitute for a vegan-adjacent variation (use oil instead of ghee).
What to Serve With Paneer Paratha
Curd, mango pickle, and a cup of masala chai.
Storage & Reheating
Storage: Cooked parathas keep for up to 2 days refrigerated in an airtight container.
Reheating: Reheat on a hot tawa for 30-40 seconds per side.
Paneer Paratha Nutrition Facts
Nutrition varies with exact ingredients, oil quantity and serving size. Approximate values per serving:
| Calories | 340 kcal |
|---|---|
| Protein | 12 g |
| Carbohydrates | 42 g |
| Fat | 14 g |
| Fiber | 5 g |
Values are estimates for planning purposes and should be treated as approximate.
Potential Nutritional Benefits
Combines whole grain carbohydrates with protein- and calcium-rich paneer for a filling, nutrient-dense vegetarian breakfast.
Age & Serving Guidance
Suitable for toddlers from around 10-12 months onward in small soft pieces with minimal spice.
For young children, take particular care with hot food, spice level, piece size, known allergies and individual chewing/swallowing ability.
Allergens & Food Safety
Allergens: Contains gluten (wheat) and dairy (paneer).
Use fresh paneer, particularly important in warm climates; store leftovers refrigerated.
Paneer Paratha FAQs
Why does my paneer paratha tear while rolling?
Excess moisture in the paneer filling is the usual cause; use well-drained paneer and avoid overfilling.
Can I use store-bought paneer?
Yes, store-bought paneer works well; crumble it finely for the best texture in the filling.
Can I make the filling ahead of time?
Yes, it can be mixed a few hours ahead and refrigerated until ready to stuff.
Is paneer paratha healthy?
It's a good source of protein and calcium, though moderate the ghee used for cooking if you're watching fat intake.
Can I freeze paneer parathas?
Yes, roll and freeze uncooked stuffed parathas between parchment sheets for up to a month.
What can I serve with paneer paratha?
Curd, pickle, and a hot cup of chai are the classic accompaniments.
Why is my paratha not soft?
Over-kneading with too little water, or cooking on too high heat, are common causes; use a soft dough and medium heat.
Can I make a spicier version?
Yes, increase the green chilli and red chilli powder in the filling to taste.
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