Paneer Parantha Recipe

In a large bowl combine 2 cups all-purpose flour and 1/2 tsp salt. Mix well.

Add 1 tsp oil (or ghee) and rub into the flour briefly so mixture resembles breadcrumbs.

Knead dough

Gradually add about 1/2 cup warm water, mixing to form a soft, pliable dough. Add a little more water if needed; the dough should not be sticky.

Knead for 5–7 minutes until smooth. Cover the dough with a damp cloth and let rest for 20–30 minutes.

Crumble 300 g fresh paneer into a large mixing bowl. Crumble finely so there are no large lumps.

Add 1/4 cup finely chopped onion, 1 chopped green chili, and 1/4 cup chopped cilantro to the paneer.

Season filling

Season the mixture with 1 tsp salt, 1 tsp roasted cumin powder, 1/2 tsp red chili powder, 1/2 tsp garam masala, and 1/2 tsp dry mango powder (or lemon juice). Mix thoroughly.

Add 1 tbsp chickpea flour (besan) or breadcrumbs to absorb moisture and bind the filling. Mix until the filling holds together when pressed; adjust with an extra teaspoon of besan if too wet.

Taste and adjust seasoning. Divide the filling into 8 equal portions and shape each into a flat disc or ball for stuffing.

Divide the rested dough into 8 equal portions. Roll each portion into a smooth ball and lightly dust with flour.

Take one dough ball and roll into a 3–4 inch (7–10 cm) circle. Place one portion of the paneer filling in the center.

Bring the edges of the dough together over the filling to seal; pinch well so no filling leaks. Dust sealed ball with flour and gently flatten with your palm.

Using a rolling pin, gently roll the stuffed ball into a circle about 6–7 inches (15–18 cm) in diameter. Roll carefully so the filling does not burst out; if it starts to leak, reseal and press gently.

Heat a heavy skillet or tawa over medium-high heat until hot. Place the rolled parantha on the hot tawa.

Cook parantha

Cook for about 30–45 seconds until small bubbles appear, then flip. Apply about 1/2 tsp oil or ghee to the cooked side. Flip again and apply oil/ghee to the other side.

Press gently with a spatula and cook each side until golden brown spots appear and the parantha is cooked through, about 1–1.5 minutes per side after oiling. Adjust heat to avoid burning and ensure even cooking.

Remove from the pan and smear optional butter or ghee on top. Repeat with remaining dough and filling, adding oil/ghee as needed.

Serve paneer paranthas hot, stacked with a little butter between them if desired. Accompany with yogurt/raita and pickle.

Leftover paranthas can be cooled to room temperature and refrigerated in an airtight container for up to 2 days; reheat on a skillet to crisp before serving.