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Paneer paratha is loaded with a spicy paneer stuffing comprising onions, chilies, garlic and a variety of aromatic spices. It is cooked to perfection with a little bit of ghee or butter applied on the surface. The process to make paneer paratha at home is quite simple, as you will learn from my recipe.

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KEY TAKEAWAYS

Paneer paratha is a very delicious and filling vegetarian dish.

Serve it hot with Dahi, salad, any veg or non-veg curry, and any chutney or achar.
Paneer paratha tastes creamy, spicy and earthy.
Other similar parathas are cheese paratha, aloo paratha, veg paratha, and gobi paratha.

The Ingredients:

To make the paratha dough:

2 cups wheat flour (atta)

1 tsp carom seeds (ajwain)
Salt to taste
2 tbsp cooking oil

Water as required

To make the paneer stuffing:

300 grams paneer (cottage cheese, grated or mashed)

1 piece onion (medium size, very finely chopped)
3 pieces green chilies (finely chopped)
1 tbsp garlic (finely chopped)

1 tsp chili flakes
½ tsp black pepper powder
½ tsp dry mango powder (amchur)

½ tsp cumin seeds powder (roasted)
½ tsp garam masala powder
Salt to taste

1 tsp Kasuri Methi (crushed)
2 tbsp coriander leaves (fresh, finely chopped)

To fry the paratha:

Ghee or clarified butter as required for greasing

This recipe came from a distant cousin who visited us after years. During our long evening conversation, food naturally became the topic. She recalled how this dish was her comfort food after her second child. I was curious and asked for the recipe.

I made it the next morning. My husband said it was wholesome, and the boys loved how light it was. Now, it is our post-busy-day meal. That chat reminded me how every woman has her survival dish—quiet, comforting, and close to the heart, passed softly across cups of chai and years gone by.

How to Make Paneer Paratha? (Step by Step Guide with Images)

Step 1: Take 2 cups of wheat flour (atta) in a large bowl and add 1 tsp of carom seeds (ajwain), salt to taste, and 2 tbsp of cooking oil to it. Mix them nicely.

Step 2: Add water gradually as required and make a soft dough.

Step 3: Cover it and keep it aside for about 10 minutes to set properly.

Step 4: In the meantime, make the paneer stuffing. Grate 300 grams of paneer on a plate.

Step 5: Now, add 1 piece of onion (medium size, very finely chopped), 3 pieces of green chilies (finely chopped), 1 tbsp of garlic (finely chopped), 1 tsp of chili flakes, ½ tsp of black pepper powder, ½ tsp of dry mango powder (amchur), ½ tsp of cumin seeds powder (roasted), ½ tsp of garam masala powder, salt to taste, 1 tsp of Kasuri Methi (crushed), and 2 tbsp of coriander leaves (fresh, finely chopped) to it and mix them all nicely with the paneer.

Step 6: Now, make a medium-sized ball of the dough and press it with your fingers to make it like a small bowl. Fill it with a generous amount of paneer stuffing as shown in the image below and seal the edges to make a ball.

(Pro tip: Preheat a tawa on a medium flame at this stage).

Step 7: Apply a bit of dry wheat flour on the ball, press it with your fingers to flatten it, and then roll it gently to make the paratha.

Step 8: Place it carefully on the preheated tawa. Let it cook for about a minute on a medium flame on one side.

Step 9: Flip it and apply ghee or butter as required for greasing on the surface. Flip it again and do the same on the other side.

Step 10: Now, press the sides of the paratha gently. When the paratha puffs up as shown in the image, it indicates it is cooked perfectly. Remove the cooked paratha on a plate when done. Repeat the process to cook all the paneer parathas.