This paneer paratha is packed with the freshness of spring onion. Stuffed, flavoured, layered, may it come in any shape or size, we love to devour these paneer parathas for a hearty Indian breakfast.
Stuffed Paratha adds great variety to the everyday Indian breakfast menu.
Serve them with chilled curd, raita of your choice, or for an indulgent experience with a dollop of white butter and homemade pickle.
There are hundreds of stuffed paratha recipes widely popular across India. Paneer Paratha is one such stuffed paratha recipe.
Making Paneer Paratha at home is a two-step process – one, make the dough for the outer covering, and second, the stuffing for the paratha.
Making The Paratha Dough
The outer layer of a paneer paratha is made with whole wheat flour (gehun atta).
The dough is similar to the one used for making chapati or roti – soft, pliable, and non-sticky.
You can use a stand mixer or a food processor to bind the dough or do it manually.
- To a large, wide bowl or stand mixer bowl, add atta (whole wheat flour). Start adding ¼ cup of water at a time to bring the flour together.
- Once the dough comes together and starts binding, knead it for 5 – 6 minutes to make it soft and pliable. You might need ¼ cup – ½ cup water, depending upon the quantity of flour.
- Transfer the dough to a container, and apply a teaspoon of ghee or flavourless oil. Cover with a clean muslin cloth and let it rest while you prepare the filling.
You can make the dough a day in advance or the night before. Store it in the refrigerator in an airtight container. Bring it out and rest it at room temperature for 5 – 10 minutes before making the paratha.
Spring Onion Paneer Stuffing
The second key element in making a stuffed paratha is the filling. For making the stuffing for the paneer paratha, you need:
- Paneer (Cottage Cheese): Use the freshest available cottage cheese or make it from scratch at home
- Spring Onion: Use only the green leaves of the spring onion
- Onion: Finely chopped red or white onion
- Carom Seeds: The ajwain (omam) add a strong spicy, earthy flavour to the stuffing and helps in digestion too
- Salt & Spices: I add red chilli powder, cumin powder, and Chaat Masala. Use dry mango powder if Chaat Masala is not available.
To make the filling, crumble or grate the paneer (cottage cheese) in a mixing bowl. Add the remaining ingredients.
Mix all the ingredients—taste and, if required, more salt or seasoning according to your preference. The filling is now ready.
Shaping Of Paneer Paratha
To shape paratha, divide it into equal-sized balls.
- Roll each ball between your hands to make it smooth. Keep the dough balls covered, or else the dough will dry out.
- Now, press one of the dough balls with the pressure of your palm and fingers. Dust the ball with wheat flour so that it’s not sticky.
- Using a rolling pin, roll it into a circle of 5 to 6-inch diameter.
- Add a tablespoon or two of stuffing in the centre of the rolled-out dough. Do not overstuff the paratha.
- Seal the filling by bringing together the edges of the paratha. Then press the dough down with your hands and make it a little smooth.
- Dust the dough with wheat flour and roll once again into a circle of 7 to 8-inch diameter. Apply even pressure while rolling the paratha so it has an even thickness.
Similarly, prepare all the paneer paratha and arrange it on a baking sheet or a large platter. Keep them covered with a muslin cloth until you are ready to cook.
Cooking Paneer Paratha
Preheat a cast iron pan or an Indian roti tawa over medium flame.
Once preheated, gently place the rolled paratha onto the heated tawa. Cook the paratha on each side until charred brown marks appear on the surface.
Apply a teaspoon of flavourless refined oil or ghee on each side to make the outer dough layer crisp and fully cooked.
Press with a spatula and cook the paratha until it becomes crisp and golden. Cook all the paratha similarly.
FAQs Related To Paneer Paratha
Usually, the paneer filling oozes out from the outer layer of the paratha if you stuff too much of it. 1 – 2 tablespoons is enough. Make sure the paneer stuffing is not moist or wet. It should be completely dry. Lastly, do not apply too much pressure while rolling out the paratha.
Yes, you can freeze paneer paratha. After shaping the paratha, brush each piece with a teaspoon of oil on both sides. Pack each paratha neatly in a parchment paper. Stack them and then pack paratha in a ziplock bag. Seal and freeze for a month. Thaw at room temperature before cooking in a pan.
Fry paratha till crisp and fully cooked. Take a square piece of aluminium foil. Cut the paratha into two halves. Stack both pieces of paratha in the centre of the aluminium foil. Seal neatly. Carry around in a lunchbox. Reheat in a microwave before eating.
More Indian Paratha Recipes
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Spring Onion Paneer Paratha Recipe
- Tawa/Griddle
Ingredients
Ingredients For Dough:
- 2 Cup whole wheat flour (gehun atta)
- ½ Cup water
- 1 teaspoon ghee or flavorless refined oil
Ingredients For Paneer Stuffing:
- 1 Cup crumbled or grated paneer (cottage cheese)
- ½ cup finely chopped spring onion greens
- ½ Cup finely chopped onion
- Salt to taste
- 1 teaspoon carom seeds (ajwain/omam)
- 1 teaspoon roasted cumin powder (jeera powder)
- ½ teaspoon red chili powder
- ½ teaspoon Chaat Masala
- ¼ Cup cooking oil or ghee
Instructions
Make Dough:
- To a large, wide bowl or stand mixer bowl, add atta (whole wheat flour). Start adding ¼ cup water at a time to bring the flour together.
- Once the dough comes together and starts binding, knead it for 5 – 6 minutes to make it soft and pliable. You might need ¼ cup – ½ cup water depending upon the quantity of flour.
- Transfer the dough to a container, apply a teaspoon of ghee or flavorless oil. Cover with a clean muslin cloth and let it rest while you prepare the filling.
Prepare Spring Onion & Paneer Stuffing:
- To make the filling, crumble or grate the paneer (cottage cheese) in a mixing bowl. Add the remaining ingredients. Mix all the ingredients. Taste and if required more salt or seasoning according to your taste preference. The filling is now ready.
Prepare Paratha:
- To prepare the paratha, heat a Indian roti tawa or cast iron pan over medium flame.
- To shape paratha, divide the dough into 6 equal-sized balls. Roll each ball between your hands to make it smooth. Keep the balls covered else dough will dry out.
- Take one of the dough balls and press it with the pressure of your palm and fingers. Dust the ball with wheat flour so that it’s not sticky. Using a rolling pin, roll it into a circle of 5 to 6-inch diameter.
- Add a tablespoon or two of stuffing in the center of the rolled out dough. Do not overstuff the paratha. Seal the filling by bringing together the edges of the paratha. Then press the dough down with your hands and make it a little smooth.
- Dust the dough with wheat flour and roll once again into a circle of 7 to 8-inch diameter. Apply even pressure while rolling the paratha so that it has even thickness. Similarly, prepare all the paneer paratha.
- Gently place the rolled paratha onto the heated tawa. Cook the paratha on each side till brown charred marks start appearing on the surface.
- Apply a teaspoon of flavorless refined oil or ghee on each side to make the outer dough layer crisp and fully cooked.
- Press with a spatula and cook the paratha until it becomes crisp and golden. Cook all the paratha similarly.
- Serve Spring Onion Paneer Paratha with curd, butter, and pickle.
Recipe Notes:
- The dough is the same as the one used for making chapati or roti – soft, pliable, and non-sticky.
- You can use a stand mixer with paddle or hook attachment, or a food processor to bind the dough.
- You can make the dough a day in advance or the night before. Store it in the refrigerator in an airtight container. Bring out and rest it at room temperature for 5 – 10 minutes before making the paratha.
- Use the freshest available cottage cheese (paneer) or make from scratch at home. make sure cottage cheese it not wet or full of water while making the stuffing.
- Usually, the paneer filling oozes out from the outer layer of the paratha if you stuff too much of it. 1 – 2 tablespoons is enough. Make sure the paneer stuffing is not moist or wet. It should be completely dry.
- Do not apply too much pressure while rolling out the paratha.
- Cooked paneer paratha remains fresh at room temperature for 3 – 4 hours. You can easily reheat them in a microwave or pan.
Anusha says
Delicious ! Going to try this !
Ishita Sanguri says
Good idea to add spring onion. Saving it for winters.
Hina Gujral says
So happy you liked it. This paratha is perfect for winters.