Paneer Paratha (No Onion No Garlic)

Paneer Paratha is delicious, healthy, filling, and very satisfying. It is a popular Indian flatbread, made with whole wheat flour and stuffed with Chhena or crumbled Paneer (Indian cottage cheese). Paneer Paratha makes a filling breakfast, brunch, or lunch.

Jump to:

• About Paneer Paratha
• Paneer Paratha Dough
• Paneer Stuffing and Ingredients
• Step by Step Directions
• Serving Suggestions
• Helpful Tips
• More Indian Flatbread
• Recipe Card

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About Paneer Paratha

I often make different types of Paratha for breakfast and lunch. We love to have Paratha with plain yogurt, Raita, pickle, or simply with a cup of tea.

Because my son loves to have Paratha for lunch, I try my best to make them as nutritious and filling as possible. Paneer Paratha is one of those Parathas which I make often. I prefer to make Paneer Paratha with fresh Homemade Paneer for the best taste.

Paneer Paratha Dough

• I have used whole wheat flour for the dough and have made it just like I make my regular Paratha dough. The dough should not be too soft or not very stiff. Always make it smooth, pliable, and it should not be sticky.
• To make the dough, initially, add ½ cup of water, start mixing and add more water little by little as needed. Knead the dough at least for 3-4 minutes for the best result. Resting of the dough is essential as it will make the Parathas soft.
• You can make Paratha dough in advance. After making the dough, apply some oil, and cover it tightly until the time of use. If you want to use the dough the next day, refrigerate it. If the dough is refrigerated, take it out ahead of time, bring it to room temperature and then use it for the recipe.

Paneer Stuffing and Ingredients

Making Paneer stuffing is very easy, and we can make it as we desire. So feel free to add more spices or herbs as per your taste. 

1. Chhena or Paneer: I have used homemade Paneer to make this stuffing. If you use store-bought Paneer, make sure it is fresh and soft. For Chhena, crumble it properly before adding all the ingredients to it. And for store-bought Paneer, grate it with fine holes grater.
2. Green Chili and Ginger: You can use green chili and ginger paste instead of using fresh. Add more green chilis for the spicier Paratha, and if serving to kids, use one green chili or leave it out altogether.
3. Mint and Coriander Leaves: Use fresh herbs and chop them finely. If you do not have fresh mint leaves, you can also use dried mint powder or leave it out.
4. Ground Spices: I have used Kashmiri red chili powder, which is not too spicy. So if your chili powder is very hot, add it less. Or cut the number of green chilis. I have added my homemade Garam Masala powder, which is very high on flavor. So if you also use homemade Garam Masala, do not add more than mentioned in the recipe. If using store-bought Garam Masala, you can add a bit more. However, I will not recommend using too much Garam Masala as it will overpower the taste.
5. Anardana (Dried Pomegranate Seeds): These seeds add a pleasant and slightly sour taste. Do not add the whole seeds; crush them in a mortar and pestle before adding in the Paneer stuffing. If you don’t have dried Anardana, skip it.
6. Amchur Powder (Dried Mango Powder): This ground spice adds slight tanginess to the stuffing. You can also add chaat masala powder if you prefer.

Step by Step Directions

For The Dough

• In a large mixing bowl, take flour and salt.
• You can also use a stand mixer to make dough.

• First, add ½ cup of water, mix, and start kneading the dough.
• Add more water little by little as required to make a soft dough.
• The dough should not be very soft or very stiff.

• Once the dough is made, add a teaspoon of oil and knead it until it is smooth.

• Cover the dough with a damp towel and rest it for 20-30 minutes.

For Paneer Stuffing

• In a mixing bowl, take Chhena or grated Paneer. If using Chhena, make sure to crumble it.

• To the crumbled Chhena or Paneer, add green chilis, ginger, mint, coriander leaves, red chili powder, Garam Masala powder, cumin powder, coriander powder, crushed Anardana, Amchur powder, salt, and crushed Kasoori Methi.
• Mix everything well.

Rolling The Paneer Paratha

• After the dough has rested, knead it again and divide it into 7-8 equal size balls. 

• Cover the dough balls to prevent them from drying out.
• Now, take one dough ball and coat it lightly with dry flour.
• Flatten the dough ball with your hand.

• Roll the dough ball with a rolling pin; roll it into a 5-6 inches diameter circle.
• Add the Paneer filling on rolled Paratha, 1 & ½ to 2 tbsp, do not overfill. 

• Bring the edges of the rolled Paratha together and seal them.
• Pinch off the excess dough.

• Now gently press the Paneer filled dough ball, and sprinkle some dry flour.

• Roll the Paratha into a circle of 7-8 inches in diameter.
• Do not press hard while rolling; otherwise, paneer filling will come out.

Cooking The Paneer Paratha

• Heat the tawa on medium heat and place the rolled Paratha on it.
• Make sure that your tawa is well heated before placing the rolled Paratha in it.

• Cook the Paratha briefly or until it is lightly golden brown. 

• Flip it and cook again on the other side until lightly golden brown.

• Now apply Ghee or butter on both sides of the Paratha. 
• Press the Paratha edges gently with a spatula for even cooking. Cook the Paratha until it is nicely golden brown on both sides.

• Remove Paratha from the tawa, place it onto a plate lined with a paper towel, or put it into a Roti basket.
• Similarly, continue cooking the rest of the Paneer Parathas.

Serving Suggestions

• Paneer Paratha tastes the best when served hot. Serve it with a cup of tea or coffee.
• Serve the Paneer Paratha with plain yogurt or your choice of Raita.
• This Paratha is good to have with just a pickle or chutney.
• They are suitable to pack in the lunch box as well.
• Serve the Paneer Paratha with this Cucumber Raita.

Helpful Tips

• If you have time, make fresh Chhena for Paneer Paratha. They taste more delicious with freshly made Paneer.
• Add the spices fewer or more as per your taste preference.
• If you are making the Paratha for kids, reduce the amount of green chili or leave it out.
• While rolling the Paratha, do not press hard; otherwise, the paneer stuffing will come out.
• Make sure that your tawa is hot before placing rolled Paratha on it.
• While cooking Paratha, press it gently with a spatula, often for even cooking.
• Keep the leftover Paratha tightly covered and in the refrigerator for up to two days.
• Heat the refrigerated Paratha again on the tawa until hot and then serve.

More Indian Flatbread

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