Paneer Paratha
By Swasthi on August 10, 2022, Comments, Jump to Recipe
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.
Mint chutney
Tomato chutney
Onion chutney
Red capsicum chutney
For more Paneer recipes
Paneer tikka
Paneer cutlet
Palak paneer rolls
Malai kofta
Paneer lababdar
Matar paneer
Preparation
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.


Related Recipes
Paneer paratha recipe

Paneer paratha
For best results follow the step-by-step photos above the recipe card
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
Instructions
Preparation
- 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.
Notes
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)
© Swasthi’s Recipes

About Swasthi
I’m Swasthi Shreekanth, the recipe developer, food photographer & food writer behind Swasthi’s Recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills.
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Swasthi, would love to try a stuffed paneer paratha recipe from your blog. Please share
Hi Jeena,
Sure will try to post
My boy loved it. I follow so many of your recipes on regular basis. Thank you! for sharing your work.
Hi Sarika
Glad to know! Thank you
Thank you so much for your super fast recipe,I tried today came awesome.
Welcome Pavani
Glad to know!
Amazing! First attempt and it was amazing. My toddler ate it right up. Appreciate your website so much – it’s my go to! Can we freeze these?
Hi Sho
Thank you
Glad your kid liked it. Yes they freeze well. Cover them when you reheat on stovetop. You can also reheat in microwave.
Hope this helps.
How many days can we store the dough
I haven’t stored it beyond a day. It may keep good for 2 to 3 days
Excellent recipe. It is easier and quicker to make this way rather than stuffing them.
Thanks Neha
Yes your are right
Loved this recipe. So tasty and easy to make. Plan on making double quality tomorrow, that’s how delicious they were
Made the Carrot Coconut Chutney (raw method) to eat with them. A combination made in heaven
Hi Karen,
Thank you! Glad you liked them! Yes raw carrot coconut chutney is yum!
🙂
Dear Swasthi,
Thanks a lot for your efforts and time. Your recipies are very much helpful. Keep going!!!!! 🙂
Hi Maha,
You are welcome. Thank you! Glad the recipes are helpful.
🙂
Very nice
Thank you
Very nice
Thanks piyali
Can the dough be made at night and used for next morning?
Hi Tanuja,
Yes you can make it and keep in fridge. But it has to come down to room temperature otherwise it will be very hard for kneading and rolling.
Very good recipies. Easy doing with comman ingredients available at home. Nice presentation.
Thanks Poornima
Hi…. can these dough or parathas be refrigerated overnight?
Yes both can be refrigerated. If keeping the dough inside. then allow it to come down to room temperature before rolling. You may also need to knead it a bit as it hardens.
Very delicious as usual.
Thanks Hetal
Hey swasthi
love all your ideas of feeding kids and toddlers. this is a very good idea to feed kids. thanks for this one. my twins love this a lot.
Thanks for the compliments Navneet
So glad to know your kids love these.
Hai swathi, can I prepare paneer dough night and make roti I the morning. Is it the correct way. Pls let me know.
Hi Devi,
If it is for the lunch box, i don’t suggest making the dough in the night. But if it is for breakfast, you can try it. I have never tried it making in the night. I think the dough will become hard if refrigerated due to paneer. You may have to knead again in the morning. hope this helps.
Paneer roti will be good for lunch to the kids. If the dough is mixed in the morning.
Yes Devi they will be good for the lunch box if dough is made in the morning. Try to reduce or avoid curd in the recipe and knead a little more until soft. Don’t need to soak it for 1 hour as i mentioned in the recipe.
Dear swasthi its looking awesome… Pls do let me know cab I prepare the dough previous night?
Hi Smitha,
I have never tried making the dough the previous night and refrigerating it. I wonder if they turn out soft. If you try, please drop a comment to let me know how they turn out.
Dear Swasthi ,<br />I made them with Biryani masala powder yesterday.<br />The kids simply loved them & polished them off.<br />Thank you for making innovative use of masala powders.<br />Warm regards
Dear Swathi,<br />I made them yesterday with Biryani masala powder & the kids polished them off ion no time.<br />Thanks for making innovative use of masala powders.<br />Next on my line is the beet-root paratha.<br />Best regards.
iam glad that your kids liked the parathas Girisha. Thanks for visiting and i appreciate your comments.
Hi Swasthi, I love paratha and used to made my own. Thanks for sharing another version of paratha. This look delicious and finger licking good. YUM YUM<br />Best regards.
Yummy looking paratha and chutney dear. A must try paratha. Bookmarked.<br />