Paneer paratha recipe that needs no stuffing. I rarely make stuffed parathas, since my kids dont show much interest in them and most of the times they discard the stuffing and eat up the layers with some other curry or chutney. It is merely a fun for them to mess up the plate and table. So this paneer paratha makes a great healthy finger food for toddlers, especially as a evening snack.
So most of my paratha recipes are not stuffed but the supposed stuffing goes with the flour while kneading. This way it is faster to make and I prefer these for their lunch box too.
Paneer paratha is a high calorie paratha , may not be suitable for people on low calorie or low fat diet and best suited for kids lunch box or for breakfast. I pack this with mint chutney or capsicum chutney for my kids’ lunch box. I roll the paratha and foil the chutney separately so he just dips in the chutney and eats.
To make these easy paneer paratha or paneer roti, yogurt is optional, it is to be used to cut down the soaking time. Otherwise the parathas do not turn out good. I generally use yogurt and set aside for 15 mins and make the parathas. Sometimes I use pureed palak instead of yogurt, that too tastes good, but the dough needs a good soak for at least 1 hr.
Paneer paratha recipe below
Ingredients (1 cup = 240ml )
- 1 cup whole wheat flour / atta
- ½ cup paneer , crumbled soft
- 2 to 3 tbsp yogurt (optional, use to skip soaking time)
- Water as needed
- 1/8 to ¼ tsp garam masala powder or ajwain / carom seeds
- 1 Pinch turmeric
- 1 handful mint or coriander leaves (chopped)
- 1 to 2 green chilies minced or paste
- salt as needed
- 1 tsp oil
- oil for roasting
How to make the recipe
- Add to a mixing bowl, flour, paneer, turmeric, chilies, salt coriander leaves, masala powder and then water or yogurt which ever you intend to use. Mix all the ingredients and make a soft pliable dough. You can use your food processor for this
- Pour 1 tsp oil and knead. And then smear some oil to the ball and wrap it in a moist cloth. Set this aside for at least 15 minutes, if yogurt has been used to knead. Otherwise the dough needs a good soak for about an hour at least.
- Make 8 balls out of the dough, sprinkle flour over the rolling area, roll each of these balls like a roti. Smear little oil, and fold it to half and then to a quarter. Sprinkle flour lightly and roll gently to make a triangle.
- Finish rolling all the balls and set aside separately
- Heat a tawa on a high flame, when it is hot transfer each paratha and fry as we would fry a normal roti on both the sides, sprinkling little oil and pressing on the paratha lightly to puff it up. Fry till lightly golden on both the sides
- Clean up the tawa with a paper towel to remove the burnt flour before you proceed to fry the next paratha.
- Stack up the parathas to keep them soft.
- Serve paneer paratha with your favorite chutney.
If you do not use yogurt, let the dough soak for at least 1 hour.
How to make paneer paratha – step by step photos
1. Mix well whole wheat flour, crumbled paneer, salt, turmeric, chilies, coriander leaves and masala powder of your choice.
2. Add yogurt if using else water little by little and make a ball of this dough.
3. Knead this dough till it becomes smooth and pliable , adding enough water as needed.
4. Add the oil and knead again till the oil is absorbed. finally just add few more drops apply on to the ball and roll it in a moist cloth and set aside covered for at least 15 mins if you have used yogurt otherwise set aside for at least 1 hour (if yogurt is not used).
5. when you are set to roll, make 8 to 9 equal sized balls, cover them with the moist cloth.
6. Flour the rolling area, sprinkle flour over the ball, begin to roll to a medium sized roti /paratha. Add few drops of oil and smear it around the roundel.
7. Fold it to half, smear oil again,fold it to get a triangle. Sprinkle some flour and roll it further evenly, do not make it too thin or too thick. Finish making all these one after the other and transfer them aside. do not stack them.
8. Heat a pan on medium high,the flame must be as high as to reach the diameter of the paratha on the pan.
9. Once hot, dust off the excess dry flour on the paratha, place it on the pan without any wrinkles, it begins to bubble up after few secs, add few drops of oil.
10. Flip it to the other side, press gently in the places not puffing up specially the edges, this helps to puff up.
11. Fry till the roti is golden color on both the sides, set aside.
12. Clean the tawa with a kitchen tissue and transfer the next paratha. this way finish all the parathas. Stack the parathas one over the other to keep them soft. To get a flaky paratha, at the end fry on a low flame for few minutes.
Serve paneer paratha with chutney.