Chits Kitchen

Paneer Parantha is one of the most popular parantha in Punjab and whole of North India. It is served in most Indian restaurants and Punjabi Dhabas and is common in breakfast menu. Punjabis love to have stuffed parantha with lots of butter over it. Paneer Parantha goes well with Curd or with White Butter or with pickle. Paneer Parantha is shallow fried with oil or ghee and then served with white butter or makhan over the paranthas.

Paneer Parantha can be made in two ways:

1. Prepare the stuffing with all the ingredients and then fill it in the Atta dough and roll it to make Paneer Parantha.
2. The other way is mixing all the ingredients together with the wheat flour and preparing the dough. Roll the dough to prepare paranthas.

Here I have prepared Paneer Parantha with the first process. The second process is lot easier and takes less time than the first. To prepare Paneer Parantha with second process, please visit Paneer Parantha without Stuffing.

The stuffing is the main decider of the taste of the parantha. If the stuffing is good, the paranthas will also be tasty and yummy. Taste the stuffing to check that all the ingredients quantities are uniform and taste good. The taste of the stuffing will decide the taste of Paneer Parantha

For more Parantha recipes, you can visit by clicking on the below recipes:

Methi Parantha

Pyaaz Parantha

Gobi Parantha

Aalo Parantha

Mooli Parantha

Lachedar Parantha

Mix Veg Parantha

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Paneer Parantha

Paneer Parantha is prepared by wheat flour dough and paneer stuffing. The stuffing is made from Crumbled Paneer, Chopped Onion, Chopped Chillies, Ginger Garlic Paste and other spices. It can be served as a breakfast or as a main course meal with Curd/Dahi (Yoghurt), Chutney, Pickle or Ketchup along with Butter over the paranthas.

Course Breakfast, Main Course

Cuisine Indian, North Indian, Punjabi

Keyword Paneer Parantha

Preparation Time 10 minutes minutes

Cook Time 30 minutes minutes

Passive Time 0 minutes minutes

Total Time 40 minutes minutes

Servings 4 servings

Calories

Author Recipe by Chits

Ingredients:

For Wheat Flour (Atta) Dough:

• 2 cup Wheat Flour (Atta)
• 1/2 teaspoon Salt (Or As Required)
• 2 teaspoon Ghee or Oil
• Water for Kneading
• 1/2 cup Wheat Flour (For Dusting)

For Paneer Stuffing

• 2 cup Grated or Crumbled Paneer
• 2 medium Finely Chopped Onion (or Grated Onion)
• 2 tablespoon Chopped Coriander Leaves
• 2 piece Chopped Chilli
• 1 teaspoon Ginger Garlic Paste
• 1/4 teaspoon Red Chilli Powder
• 1/4 teaspoon Garam Masala Powder
• 1/2 teaspoon Coriander Powder
• 1/2 teaspoon Aamchur Powder
• Salt to Taste
• Butter for serving
• Oil or Ghee for frying

Instructions:

Kneading the Dough for Parantha:

• Take the Wheat Flour (Atta) in a large bowl.
• Add Salt and 2 teaspoon Oil or Ghee. Mix it.
• Now add water little by little and knead the Atta to make smooth dough.
• Grease the dough with small amount of oil.
• Cover and keep the dough aside for 15-20 minutes.

Stuffing for Paneer Parantha:

• First of all we will prepare crumbled paneer. Take the paneer cubes in a small mixing bowl and crumble it with the help of hand.
• Add Chopped Onion, chopped Chilli, Ginger Garlic Paste, Chopped Coriander Leaves. Red Chilli Powder, Garam Masala Powder, Coriander Powder, Aamchur Powder and Salt.
• Mix all the ingredients properly. Keep it aside.
• Taste the stuffing to check that all the ingredients quantities are uniform and taste good. The taste of the stuffing will decide the taste of Paneer Parantha.

Stuffing and Rolling Paneer Paranthas (Method 1):

• Take small of Atta dough and make a ball of it. Dust it with wheat flour.
• Take the ball in the Roti making board and make a small roti.
• Take the roti in your palm and put small amount of Paneer stuffing on it.
• Pull out the outer edge of the roti to wrap it around the stuffing. Press the wrapped part to flatten it. Dust it with atta flour and keep it aside.
• In the same manner make the stuffed balls for all the Atta dough. Keep them aside.
• Now take one stuffed ball, dust it with wheat flour, keep it in the roti making board and roll it to make a bigger circle shaped roti. Make roti for all the stuffed balls.

Stuffing and Rolling Paneer Paranthas (Method 2):

• Take the atta dough and make small balls of equal size from it.
• Take two balls and roll it to make medium sized roti. The size of both roti should be equal.
• Now take one roti in the roti making board.
• Spread the Paneer Stuffing all over the roti leaving the edges. The paneer stuffing should be spread uniformly all over the roti.
• Now take the other roti and place it over the first roti.
• Press the edges of both the roti’s with the fingertips to seal the stuffing.
• Dust the roti and roll it again to make a larger shaped roti.
• Repeat the above process for all the stuffed ball to make Paneer Parantha.

Making Paneer Parantha Recipe:

• Heat Tawa over medium flame.
• Take the rolled paneer parantha and place it over the tawa.
• Allow the lower part of the parantha to cook partially.
• After some time flip to the other side and cook it again.
• Spread some ghee all over the partially cooked part and again flip it. Cook it.
• Now spread ghee on the other side. Flip it.
• Keep on flipping both the sides until both the sides are properly cooked.
• To make crispy parantha, cook the paranthas for a longer time.
  
• Tasty and Yummy Paneer Parantha is ready to be served. In the similar process make paranthas for all the roti’s.
  
• Serve hot buttered Paneer Parantha with Curd, Raita, Pickle or Ketchup. Also put extra butter over the paranthas for yummy taste.
  

Notes:

1. To make the Paneer Parantha tastier, you can add crumbled paneer to the atta while preparing its dough.
2. The atta dough should be greased and kept aside for some time before preparing the paranthas. It makes the paranthas soft.
3. You can add Turmeric Powder to the wheat flour to give a different colour to the paranthas.
4. The ingredients used for the stuffing can be varied as per one’s liking.
5. Lime Juice can be used instead of Aamchur Powder. It is used to bring sourness in the Paranthas.