Paneer paratha recipe for kids & toddlers – Paneer paratha is a delicious Indian flatbread made with whole wheat flour, paneer aka Indian cottage cheese, spices and herbs. Parathas are an everyday food made in many Indian homes and are most often eaten with chutney, yogurt, pickle or a curry. They are usually eaten for breakfast or a meal.
To make paneer paratha, Indian cottage cheese known as paneer is spiced and flavored first. Then it is stuffed inside the whole wheat dough and rolled to flatbreads.
These are lastly toasted on a griddle and then a generous amount of ghee is smeared over them.
The recipe I have shared here is not with stuffing. These taste very delicious and are super quick to make. I make these very often for my kids’ school box as they do not like the stuffed parathas.
So these are similar to the vegetable parathas but the paneer replaces the veggies here in this recipe.
These paneer parathas make a great food for the entire family and can also be served as a finger food to toddlers.
Serve these with any good chutney. Here are some you may like to pair up with these parathas.
1. Mix together whole wheat flour, crumbled paneer, salt, turmeric, chilies, coriander leaves and garam masala.
2. Add yogurt if using else pour water little by little and make the dough.
3. Knead this dough till it becomes smooth and pliable , adding enough water as needed.
4. Add 1 tsp oil and knead again till the oil is absorbed. If you have time you can rest the dough for 15 mins.
How to make paneer paratha
5. Divide the dough to 6 to 8 portions. Cover them and set aside.
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 all over.
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. When the pan turns hot, dust off the excess dry flour on the paratha. Transfer it on the pan without any wrinkles. It begins to bubble up after few seconds.
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 the paneer parathas on both the sides until you see golden to light brown spots on both the sides.
12. Clean the tawa with a kitchen tissue and transfer the next paratha. This way finish roasting all the paneer 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 a chutney.
Paneer paratha recipe
Ingredients (US cup = 240ml )
Ingredients for paneer paratha
- 1 cup whole wheat flour / atta
- ½ cup paneer , crumbled soft
- 2 to 3 tbsp yogurt (optional)
- Water as needed
- ¼ tsp garam masala powder or ajwain / carom seeds
- 1 Pinch turmeric
- 2 tbsps coriander leaves or mint leaves (chopped finely)
- 1 to 2 green chilies minced or ¼ to ½ tsp chilli powder
- salt as needed
- 1 tsp oil (optional for kneading)
- 1 to 2 tbsp ghee or oil for roasting
- Crumble the paneer well with your fingers.
- In a mixing bowl mix together – flour, paneer, turmeric, chilies, salt, coriander leaves & masala powder.
- Add yogurt (optional) and mix well.
- Pour water just as needed and make a non sticky dough. Taste this and add more salt if desired.
- Pour 1 tsp oil and knead well until it turns soft.
- Divide the dough to 6 to 8 balls. Keep them covered.
- Sprinkle little 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.
How to make paneer paratha
- Finish rolling all the balls and set aside separately.
- Heat a tawa on a high flame, when it is hot transfer the paratha.
- Very soon you will see bubbles on the paneer paratha.
- Flip and then press down with a spatula to puff the paratha.
- Cook on both the sides until you see golden to light brown spots on both the sides.
- Drizzle ghee or oil and smear it all over.
- Clean up the tawa with a paper towel to remove the burnt flour if any. Then proceed to fry the next paneer paratha.
- Stack up the parathas to keep them soft.
- Serve paneer paratha with your favorite chutney.
Knead the dough really well for softer parathas. For variations you can also add some methi leaves or spinach leaves. Sometimes I also add spinach puree to make the dough.
Alternative quantities provided in the recipe card are for 1x only, original recipe.
For best results follow my detailed step-by-step photo instructions and tips above the recipe card.
NUTRITION INFO (estimation only)
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