Paneer Paratha With Yogurt & Pickle Recipe

Combine dry ingredients

In a large mixing bowl, whisk together 2 cups whole wheat flour and 1 tsp salt so the salt is evenly distributed.

Add fat

Add 1 tablespoon oil or ghee to the flour and rub it lightly between your fingertips until the mixture becomes slightly crumbly. This yields a softer paratha.

Knead dough

Gradually add about 3/4 cup warm water (start with 1/2 cup, then add as needed) and bring the flour together. Knead for 6–8 minutes until you get a smooth, pliable dough. If the dough is sticky, dust with a little extra flour; if it feels dry, add water 1 teaspoon at a time.

Rest dough

Coat the dough lightly with a little oil, cover the bowl with a damp cloth or plastic wrap, and let it rest for 20–30 minutes. Resting relaxes the gluten and makes rolling easier.

Prepare paneer

If using refrigerated paneer, grate or crumble 300 g paneer into a clean bowl. If the paneer is very moist, gently squeeze small amounts in a muslin cloth to remove excess water — you want the filling moist but not wet.

Mix filling

To the grated paneer add 3 tablespoons finely chopped cilantro, 1 teaspoon finely chopped green chili (or adjust to taste), 1 teaspoon roasted cumin powder, 1 teaspoon amchur or 1 teaspoon lemon juice, 1 teaspoon salt, 1 teaspoon garam masala (optional), 1 teaspoon red chili powder (optional), 1 tablespoon chopped mint (optional), and 1 teaspoon besan or breadcrumbs if the mixture seems loose. Mix thoroughly until everything is evenly combined and tastes balanced; adjust salt, lemon/amchur, and spice levels as needed.

Test and adjust

Break off a small portion of the filling, press into a ball and taste for seasoning. If it crumbles apart, add a pinch more besan or a few drops of water and mix; you want a pliable, slightly cohesive filling for easy stuffing.

Portion dough

Divide the rested dough into 8 equal portions (for medium-sized parathas). Roll each portion between your palms to form smooth balls. Keep them covered under a damp cloth to prevent drying.

Roll a disc

Take one dough ball, flatten slightly and dust with dry flour. Roll into a small circle about 4 inches (10 cm) in diameter using a rolling pin.

Add filling

Place about 2–3 tablespoons of the paneer filling in the center of the rolled disc, leaving space at the edges. Gather the edges of the dough up and around the filling, pinching and sealing it tightly so the filling is enclosed. Twist and pinch to form a smooth stuffed ball with the seam on the underside.

Second roll

Gently flatten the stuffed ball and dust with flour. Roll carefully into a circle about 6–7 inches (15–18 cm) in diameter. Use light, even pressure to avoid tearing and to keep filling from spilling out. If filling pokes through, patch with a little extra dough.

Preheat tawa

Heat a heavy skillet or tawa over medium-high heat until hot. Reduce to medium for cooking.

Cook first side

Place the rolled paratha on the hot tawa. Cook the first side for 30–40 seconds until small bubbles appear and the underside develops pale brown spots.

Cook second side with oil

Flip the paratha and drizzle about 1/2 teaspoon ghee or oil around the edges and on the surface. Cook for 30–40 seconds, pressing gently with a spatula to encourage even contact and puffing.

Finish cooking

Flip again and apply a little more ghee or oil as needed. Cook until both sides have golden brown spots and the paratha is cooked through (total cooking time per paratha about 2–3 minutes). Remove to a plate and keep covered in a towel to stay warm. Repeat with remaining dough and filling, using about 1/2 teaspoon ghee/oil per side per paratha (reserve total 3 tbs).

Serve warm

Serve paneer parathas hot from the tawa, brushed with a little extra ghee or butter if desired.

Accompaniments

Offer plain yogurt (1 cup) and 2 tablespoons Indian pickle on the side. Yogurt can be plain or lightly beaten with a pinch of salt and roasted cumin powder for extra flavor.

Storage

Cooked parathas can be stacked with parchment between and refrigerated for 1–2 days; reheat on a skillet with a little ghee until warmed through. Uncooked stuffed parathas can be frozen on a tray and then transferred to a bag; cook from frozen, adding extra cooking time.