Paneer parathas are Indian flatbreads made from whole wheat flour, stuffed with a spiced mixture of crumbled paneer (Indian cottage cheese), onions and green chillies. The filling is rolled into the dough and cooked on a hot griddle until golden brown and crispy.
Paneer parathas were my absolute childhood favourite – my mum used to make them all the time, and nothing beat that warm spiced filling with the crispy paratha!
Paneer paratha are loved across India, especially North India and are a staple in many households and dhabas (roadside eateries).
They are best enjoyed hot off the griddle with butter, yogurt, pickles, or even a cup of masala chai. They made a delicious meal that can be enjoyed for breakfast, lunch, or dinner.
The soft, crumbly paneer filling absorbs the warmth of aromatic spices like cumin and garam masala. Fresh coriander and green chillies add a hint of freshness and heat. The whole wheat paratha itself is crisp and golden on the outside, creating a perfect contrast with the creamy paneer filling.
If you fancy plain paratha, then these whole wheat paratha are the way to go.
Other stuffed paratha you may like are my moong dal green peas paratha .
Ingredients
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
For the Filling
Paneer – I have used homemade paneer , however store-bought paneer works fine too.
Onion – Red or white both works equally well.
Green chillies – If not available use red chilli powder.
Fresh coriander
Garam masala
Cumin and coriander powder
For the Dough
Whole wheat flour – regular chapati flour also known as chakki aata.
Carom seeds – ajwain aid to digestion the food.
Salt
Oil
Tips
There are a few tips and tricks that will prevent your parathas from tearing.
- Cook the onions – gently sauteing the onions until just soft will prevent the onion from tearing through the outer dough layer when rolling out.
- Do not over-stuff the filling into the dough.
- Use a gentle hand when rolling the dough.
- The paneer should be crumbly and soft.
Serving Suggestion
Paneer paratha are filling and satisfying when prepared for either breakfast, lunch, or dinner.
Paneer paratha are best served hot with a dollop of butter or ghee melting on top, alongside cooling accompaniments like yogurt or cucumber raita and green coriander mint chutney .
A side of tangy pickle such as this instant green chilli carrot pickle adds a burst of flavour, while a cup of masala chai is comforting.
Storage
Paneer Paratha are best enjoyed immediately or on the day of making. However, they can be stored in an airtight container in the fridge for a day. Reheat on the stove top or microwave.
You could prepare the filling ahead of time and keep in the fridge for up to 2 days. The dough is best prepared just before cooking.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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Paneer Paratha Recipe
Equipment
- Rolling Pin
- Griddle Tawa
Ingredients
Stuffing
- 1 cup paneer grated or crumbled
- ¼ cup onion
- ¼ cup fresh coriander
- 2 tablespoon green Chillies finely chopped
- ¼ teaspoon garam Masala
- 1 teaspoon cumin and coriander powder
- 1 teaspoon salt
Dough
- 2 cup whole wheat flour chapati flour
- ½ teaspoon carom seeds ajwain
- 2 teaspoon oil
- ¼ teaspoon salt
Extra
- 5 tablespoon oil for pan frying the parathas
Instructions
Prepare Dough
- In a mixing bowl or wide plate mix dough ingredients in a big bowl and add enough water to make semi-stiff but pliable dough.
- Cover the dough with clean kitchen towel and leave it aside to rest for 15-20 minutes. Meanwhile prepare the paratha stuffing.
Paneer Stuffing
- I like to slightly cook onions with a little oil in a small pan before adding it to the paneer to soften them.
- Make the stuffing by mixing paneer, cooked onion, coriander, spice powders, salt and chillies.
- Make small portions and roll them into equal sized balls.
Roll the parathas
- Divide the dough into equal portions and roll into small balls.
- Take one ball, roll it into a small circle, and place a spoonful of the paneer stuffing in the centre.
- Bring the edges together and seal the stuffing.
- Gently roll it into a flat paratha using a rolling pin.
- Alternatively, pat out a ball of dough until it becomes a small circle, then place the ball of stuffing in the centre. Using your fingers, seal the stuffing and then pat out the dough using your fingertips. Roll out the paratha.
- Heat a tawa (griddle) on medium heat.
- Place the rolled paratha on the tawa and cook for 1-2 minutes until bubbles appear.
- Flip and apply some oil on the top side.
- Flip again, apply oil on the other side, and cook until golden brown spots appear.
- Repeat for all parathas.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Note – This recipe has been updated from our recipe archives with new images and content, but the recipe remains the same. First published in August 2010.
Paneer Paratha Recipe
Equipment
- Rolling Pin
- Griddle Tawa
Ingredients
Stuffing
- 1 cup paneer grated or crumbled
- ¼ cup onion
- ¼ cup fresh coriander
- 2 tablespoon green Chillies finely chopped
- ¼ teaspoon garam Masala
- 1 teaspoon cumin and coriander powder
- 1 teaspoon salt
Dough
- 2 cup whole wheat flour chapati flour
- ½ teaspoon carom seeds ajwain
- 2 teaspoon oil
- ¼ teaspoon salt
Extra
- 5 tablespoon oil for pan frying the parathas
Instructions
Prepare Dough
- In a mixing bowl or wide plate mix dough ingredients in a big bowl and add enough water to make semi-stiff but pliable dough.
- Cover the dough with clean kitchen towel and leave it aside to rest for 15-20 minutes. Meanwhile prepare the paratha stuffing.
Paneer Stuffing
- I like to slightly cook onions with a little oil in a small pan before adding it to the paneer to soften them.
- Make the stuffing by mixing paneer, cooked onion, coriander, spice powders, salt and chillies.
- Make small portions and roll them into equal sized balls.
Roll the parathas
- Divide the dough into equal portions and roll into small balls.
- Take one ball, roll it into a small circle, and place a spoonful of the paneer stuffing in the centre.
- Bring the edges together and seal the stuffing.
- Gently roll it into a flat paratha using a rolling pin.
- Alternatively, pat out a ball of dough until it becomes a small circle, then place the ball of stuffing in the centre. Using your fingers, seal the stuffing and then pat out the dough using your fingertips. Roll out the paratha.
- Heat a tawa (griddle) on medium heat.
- Place the rolled paratha on the tawa and cook for 1-2 minutes until bubbles appear.
- Flip and apply some oil on the top side.
- Flip again, apply oil on the other side, and cook until golden brown spots appear.
- Repeat for all parathas.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
This Farali Potato Curry recipe is prepared with potatoes cooked in a smooth peanut and tomato sauce. The curry isn’t particularly spicy but is flavoured with fresh green chillies and ginger. In our house, during fasting, this recipe is a must for lunch. It is so simple to make and doesn’t require many ingredients.
I have grown up by seeing my mum making so many farari dishes. She learnt many from both of my grandmas.
There are many farali food made in our kitchen, but this farali ratalu sabji is my all time favourite.
We usually serve it with natural plain yoghurt. To make a complete farali thali, add moraiyo , farali kadhi ,farali puri and rajgira sheera .
Ingredients
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
Potatoes – I use all rounders but you can also use floury potatoes such as Maris Piper or King Edward as they mash well and thicken the sauce.
Peanuts -pink or red with the skin. We are using raw peanuts in this recipe.
Spices – red chilli powder and ground cumin and coriander.
Curry leaves -enhance the flavours of the dish. Usually, fresh curry leaves are available in any Indian grocery store but if you can’t find you can use dried ones or simply avoid using it.
Green chillies and ginger lend fresh spiciness to this dish.
Salt – rock salt also known as sendha namak or sindhav mithu. For non-fasting version regular salt can be added.
Fresh coriander for topping
Storage
Store leftover farali potatoes in an airtight container and keep refrigerated for up to 3 days.
I do not recommend freezing this dish as the potatoes will loose texture upon defrosting.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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Farali Potato Curry
Ingredients
- 2 cup potatoes peeled and cubed
- ½ cup raw peanuts finely ground
- ½ cup crushed tomatoes tomato puree
- 2 tablespoon ginger and green chillies crushed
- 2 tablespoon sunflower oil or peanut oil
- 1 teaspoon cumin seeds
- 1 teaspoon red chilli powder
- 2 teaspoon ground cumin and coriander dhana jeeru
- salt
- 2 tablespoon coriander
Instructions
- In a pan heat oil on medium heat and add cumin seeds and curry leaves (if using)
- When they sizzle, add potatoes, chillies and ginger.
- Then add salt, chili powder and ground cumin and coriander.
- Sauté potatoes for a few minutes then add tomato puree.
- Cook the masala with tomato puree until you can see oil leaving the masala.
- Add enough water to cook the potatoes. Close the lid and allow the potatoes cook.
- Meanwhile grind the peanuts into a fine powder.
- Place peanut powder in a microwave proof bowl, add 1/2 cup of water and mix well.
- Cook peanuts in microwave about 5-6 minutes on HIGH.
- Add cooked peanuts to the potatoes. Mix gently and cook the curry for another 2-3 minutes.
- If peanut sauce gets too thick add 1/4 cup water at a time.
- Garnish with fresh coriander and serve with plain yogurt.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Note – This recipe has been updated from our recipe archives with new images and content, but the recipe remains the same. First published in August 2012.
