Paneer Paratha

Paneer paratha is a very popular Indian flatbread recipe made with whole wheat flour and paneer ( Indian cottage cheese) along with spices and herbs.

Paneer paratha is one among the popular paratha dishes served as breakfast in Punjab. It is served in all North Indian roadside eateries.

Both homemade and store-bought paneer can be used. I have used the one bought from shop. Paneer can either be grated or crumbled.

Dough should be made first and kept aside for 15 to 20 minutes. The dough can be covered with a moist cloth. It should be divided into equal balls next.

Crumbled/grated paneer mixed with the spices is stuffed inside and rolled into parathas. It is then heated on a hot tava/pan and cooked both the sides. Paneer paratha is ready. It is very easy to make!!

The aroma from the parathas when making it will make you hungry for sure😊 These parathas are very tasty that the whole family will have it without any problem.

Pickle and curd are the best combination for these parathas. This is very perfect for breakfast, lunch and dinner which can also used as a lunch box recipe.

Let us check the recipe now❤


The below mentioned quantity of stuffing can make 8 to 9 parathas.

  • Dough- to make 8 to 9 parathas
  • Paneer- 200 gms.
  • Onion- Half of medium sized ( very finely chopped)
  • Green chilli- 1 or 2 ( very finely chopped)
  • Cumin powder- 1 tsp
  • Pepper powder- 1/2 tsp
  • Amchur powder- 3/4th tsp
  • Coriander leaves- 2 to 3 tbsp( finely chopped)
  • Salt- as needed.


Use whole wheat flour to knead the dough. Keep it aside for 15 to 20 minutes by covering it with a moist cloth. Then divide it into equal balls to make parathas.
Either grate or crumble the paneer.
Take crumbled/grated paneer and add all the other ingredients like onion, cumin powder, amchur powder, green chilli, pepper powder, coriander leaves, salt.
Mix everything together. They can be rolled as small balls too.
Dust some flour on the rolling surface. Flatten the ball rolled. Start rolling with a rolling pin. Roll it to a small circle. Place 1 or 1 and a half tbsp of stuffing inside. Take the edges and start to pleat. Join the edges and seal them.
Pinch off the excess from the top.
Dust some flour again on the rolling surface. Roll it again with a rolling pin. Roll gently. Do not put much pressure on it. Otherwise the inside stuffing will come out.

Roll it to a chapati size.
Now heat a pan. Place the rolled paratha on the pan. When the base is partly cooked, flip it to the other side. Apply some ghee on both the sides and cook it well both the sides. Press with a spatula and cook it evenly on all the corners.


  • If you want to skip the onions, you can.
  • Spice up the stuffing as per your wish.