Paneer Parantha Recipe

Make and rest the dough

In a mixing bowl combine 2 cups whole wheat flour and 1/2 tsp salt. Add 1 tablespoon oil or ghee and rub into the flour until slightly crumbly. Gradually add about 3 tablespoons warm water and mix to form a soft, pliable dough. Knead for 4–5 minutes until smooth. Cover with a damp cloth and rest for 20–30 minutes.

After resting, knead briefly again. Divide dough into 6 equal portions (for medium parantha) and shape into smooth balls. Keep covered to prevent drying.

Prepare paneer

If using store-bought paneer, crumble it finely with your fingers or grate it. If homemade and moist, press lightly between paper towels to remove excess moisture so filling isn’t soggy.

Combine filling ingredients

In a bowl mix 250 g crumbled paneer with 1/4 cup finely chopped onion, 1 chopped green chili, 2 tbsp chopped cilantro, 1/2 tsp roasted cumin powder, 1/2 tsp garam masala, 1/4 tsp red chili powder, 1/2 tsp amchur or lemon juice, 3/4 tsp salt, 1/2 tsp grated ginger (optional), and 1/2 tsp crumbled kasuri methi (optional). Taste and adjust seasoning. If mixture feels too wet, add 1 tablespoon breadcrumbs or 1 tablespoon besan to bind; the filling should hold shape when pressed.

Divide the filling into 6 equal portions and roll each into a small ball. Keep covered to prevent drying.

Roll and stuff paranthas

Take one dough ball and flatten slightly. Dust with flour and roll into a small disc about 4–5 inches in diameter. Place one paneer filling ball in the center. Gather edges of the dough up and pinch to seal completely, forming a filled ball. Dust sealed ball lightly and gently flatten. With a rolling pin, roll it out carefully into a 6–7 inch circle, using light, even strokes and dusting flour as needed to prevent sticking. Try to avoid pressing too hard so filling doesn’t burst out. If filling leaks, pinch and reseal then continue rolling gently.

Cook paranthas

Heat a heavy skillet or tava over medium heat until hot. Place rolled parantha on the hot skillet. Cook 30–40 seconds until small bubbles form, then flip. Spread a little ghee or oil (about 1/2 tbs) on the cooked side, press lightly with a spatula and flip again. Add a little more ghee/oil on the other side and cook, pressing occasionally, until both sides have golden brown spots and the parantha is cooked through, about 1–1.5 minutes per side depending on heat. Repeat with remaining dough and filling, adding oil/ghee as needed.

Stack cooked paranthas in a covered container or wrap in foil to keep warm. Optionally smear a little butter on top just before serving.

Serve hot paneer paranthas immediately with yogurt, pickle, or chutney. They also pair well with a cup of tea or a side salad. Leftovers can be refrigerated and re-heated on a skillet with a splash of water and covered briefly to steam through.