Paneer Paratha Recipe – Soft & Perfectly Stuffed

If you’re looking for a comforting meal that’s both simple and satisfying, this Paneer Paratha Recipe is just what you need. Made with a soft wheat dough and spiced paneer filling, these stuffed parathas are a staple in many Indian homes. They are easy to prepare, packed with flour, and taste wonderfully when served with yoghurt and pickle.

About Panner Paratha

Paneer paratha is a popular North Indian flatbread made from wheat-flour dough balls stuffed with spicy paneer filling. Crispy on the outside and soft on the inside, this wholesome cheesy paratha is loved for its rich taste and satisfying texture.

Whether served for breakfast, lunch, or dinner, stuffed paneer paratha is a comforting meal that never goes out of style.

It’s the simplest stuffed paratha that you’ve ever made. Start by kneading the dough and preparing the filling by grating paneer, adding aromatic spices, and herbs to make it flavorful. Lastly, finish cooking it with ghee or any neutral oil.

My sister loves this paratha too much. If my mother asks her what you want to eat for breakfast, her answer is simple: “Mummy paneer ka paratha bnalo”.

She always paired that stuffed paneer paratha with a cup of hot tea, but other family members eat it with a pickle or homemade butter. Another North Indian breakfast my family loves most is paneer lifafa, which is also stuffed with paneer filling.

But what makes this paratha special is its soft, cheesy texture, which gives a richer taste and provides several nutrients. If you are also a nutrient counter, add the homemade matar paneer curry to your everyday meals.

There are two methods for preparing this paratha: one is single-layered, and the other is double-layered. The first is putting the filling into a rolled circle, then sealing it and gently rolling it into a paratha.

The second one is double-layered; two small lemon-sized balls are made and rolled into the same size circle. After that, put the filling in the centre of one rolled circle, then cover it with another rolled circle. Now roll gently until it becomes a large paratha, then roast with ghee.

Both methods are good, but I personally like the single-layered one, and I will also share this method step-by-step below.

More stuffed parathas that you may also like:

• Sattu Paratha

• Gobi Paratha

• Mooli Paratha

• Gajar Paratha

• Aloo Paratha

Ingredients

» Wheat Flour (Atta): Use good quality whole wheat flour to make a soft and pliable dough, because well-kneaded dough results in softer parathas.

» Oil: one tsp of mustard oil is used in kneading dough to enhance the texture.

» Paneer: fresh Indian cottage cheese works best for this recipe. Grate or crumble it finely so the filling spreads evenly.

» Green Chillies: Finely chopped green chillies add a mild heat; adjust the quantity according to your preference.

» Herbs: fresh chopped coriander leaves add a burst of flavour to the filling.

» Salt: rock salt or regular white salt can both be used.

» Garam Masala: this spice blend adds depth and richness to the stuffing.

» Ghee: I have used homemade desi ghee to cook the parathas; oil can also be used as a lighter alternative.

How to make paneer paratha recipe

Make Dough

1. Add 2 cups of wheat flour to a mixing bowl or a platter.

2. Now add 1 tsp of mustard oil or 1/2 tsp of salt to it.

3. Mix them well and add water little by little to knead a soft and smooth dough.

4. When the dough is kneaded, rest it for 20 minutes to make it pliable.

Prepare Stuffing

5. Now grate the paneer in a bowl or a plate which you have.

6. Add 1 tbsp chopped coriander leaves, 2 chopped green chillies, 1/4 tsp garam masala, and 1/2 tsp of salt.

7. Mix all the ingredients well and do a taste test. If you feel less salty, add more. Here the stuffing is ready.

Roll Paratha

8. After 20 minutes, make a dough ball from the rested dough.

9. Now dust some flour and roll it into a 4-5-inch circle.

10. Place a spoonful of filling in the centre of the rolled circle.

11. Now seal it properly so that the filling is not visible from anywhere.

12. Again, dust some flour on it and the rolling board and roll it gently into a 7 to 8-inch circle.

Cook Paratha

13. Heat the tawa or griddle on medium-high heat. When it gets heated, place the rolled paratha on it.

14. After a few seconds, flip it and apply the ghee all over it and its edges.

15. Again, after a few seconds, turn it to the other side and apply ghee to this side too. Cook it until the golden layers come on it.

16. When the golden layers come on, remove the cooked paneer paratha and repeat the same process with the rest of the dough and the stuffing.

Serving Idea

• Serve hot paneer paratha with a bowl of curd for a simple and satisfying meal.

• Pair with a pickle and a dollop of butter for the traditional combination.

• You can enjoy it with green chutney for a burst of fresh flavour.

• Serve alongside a bowl of raita to complement the spiced paneer filling.

• Pair with a hot cup of tea for a comforting breakfast or evening bowl.

Pro Tips

• Knead the dough until smooth and pliable for easy rolling and a tender texture.

• Let the dough rest for 15-20 minutes before stuffing for softer parathas.

• Use freshly grated paneer for a soft and flavorful filling.

• Make sure the paneer filling is not too moist, as it makes the paneer paratha tear while rolling.

• Seal the edges after stuffing to prevent the filling from splitting out.

• Dust with flour while rolling to avoid sticking.

• Roll gently to keep the filling distributed through the paratha.

• Cook on medium heat so the stuffed paneer paratha cooks through and develops golden spots.