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Paneer paratha

tasty paneer paratha with tips and tricks
5 from 3 votes
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Chappathi dough

  • 1 cup wheat flour
  • 1/2 tablespoon ghee
  • Salt
  • 1/2 cup minus 1 tablespoon hot water warm enough to knead

Paneer stuffing

  • 150 grams softened paneer
  • 1/2 teaspoon kitchen king masala
  • Required salt
  • Few coriander leaves

Prepare paratha

  • ghee/ oil I used ghee


paratha dough recipe:

  • firstly, in a large mixing bowl, take wheat flour, salt; mix well
  • Add ghee and mix well
  • Measure and take 1/2 cup of hot water
  • Add 3/4ths of the quantity and knead the dough
  • Sprinkle remaining hot water little by little till dough comes together
  • Grease your hands with little oil and knead the dough for 2-3 minutes until the dough turns pliable, soft, and nonsticky
  • Finally grease the dough with little oil and cover the dough with a moist kitchen towel and, rest for at least 1 hour

paneer for paratha:

  • Soak the paneer in water and refrigerate for at least 24 hours
  • Gently press the paneer with a kitchen towel to remove all the excess moisture. You can also squeeze once
  • Grate the paneer and set aside 150 grams for paratha

Paneer stuffing:

  • firstly, in a wide mixing bowl take grated paneer
  • Add kitchen king masala and salt, mix well until everything is combined
  • Finally, add coriander leaves and give a good mix
  • Gently knead the paneer and cover the vessel with a lid and set aside

Rolling paneer paratha:

  • After the resting time
  • Firstly, Knead the paneer once and make equal sized 5 balls, cover and set aside
  • Knead the dough once and make equal sized 5 balls, cover and set aside
  • Sprinkle little wheat flour on the chappathi rolling board and gently roll dough into a small disc
  • Add little ghee in the center and gently press it
  • Take a paneer ball and gently press it
  • Place them in the center and press gently
  • cover the dough around the stuffing and press the dough gently. Make sure the stuffing is not visible
  • Furthermore, sprinkle some flour and place the sealed part at the bottom
  • Gently roll the paratha to a Chappathi size giving even pressure around the paratha
  • Heat the chappathi tawa on medium flame and meanwhile repeat and roll the entire batch

Cook paratha:

  • After the tawa is hot enough add ghee and place the rolled paratha
  • Drizzle some ghee on the top and cook until paratha starts to puff up
  • Flip and cook another side
  • Gently press and cook golden brown on both sides and serve hot paneer parathas with raita or pickle or sauce


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  1. Always knead a smooth and soft dough for the paneer paratha
  2. It’s very important to let the dough rest
  3. If you are using store-bought paneer don't skip to soak the paneer. It helps for soft paneer stuffing
  4. Try to make thin paratha also avoid overfilling the stuffing them. Press and roll the paneer evenly
  5. Use generous ghee while cooking paratha for the best flavor and texture
  6. Wait till the chappathi pan turns hot, then cook paratha. if the pan is not hot enough paratha might turn flaky
  7. I made the paratha kids friendly, but you can adjust the spicy according to your preference
  8. I have stuffed paneer and prepared paratha but you can also knead paneer while making dough (like avocado paratha) and prepare paratha
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