Print Recipe
paneer parantha

Paneer Parantha

Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 6
Calories 152 kcal
Author Puja


For Paneer Stuffing

  • 2 Cups Cottage Cheese crumbled
  • 1 No Onion (finely chopped)
  • 4 No Green Chillies finely chopped
  • 1 Sprig Coriander Leaves finely chopped
  • 1/4 tsp Garam Masala Powder
  • 1/2 tsp Dry Mango Powder optional
  • Salt to taste

For Paratha Dough

  • 1 Cup Whole Wheat Flour
  • 1/2 tsp Carrom Seeds (Ajwain)
  • 1 tsp Oil
  • Salt to taste
  • Water to knead dough

For Roasting Paratha:

  • Ghee/ Oil /Butter as required


  1. In a medium bowl add wheat flour, ajwain, salt and vegetable oil. Give it a nice mix.
  2. Now gradually add the water and knead it to make a smooth soft dough. Cover and set aside for 15 minutes.
  3. In a bowl add paneer, onion, green chillies, coriander leaves, garam masala and salt to taste. Mix everything well and set aside.
  4. Now to prepare the paratha divide the dough into equal portions and make small ball shaped dough.
  5. Take one ball, using the palm and your fingers press and spread the dough into small round shaped puri.
  6. Add a few tablespoon of paneer mixture in the centre and then close and seal it gently by pressing the edges togeather. (Ensure that not to overstuff the paratha and it doesn't tear in between).
  7. Now gently roll the stuffed parathas to a size of a chapati or roti. (take care that the filling does not ooze out or tears the dough)
  8. Now heat tawa and roast the paneer paratha with oil ghee or butter until golden brown on both sides.
  9. Serve paneer paratha hot along with curd, pickle or white butter.
Nutrition Facts
Paneer Parantha
Amount Per Serving
Calories 152 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Saturated Fat 1g 5%
Cholesterol 12mg 4%
Sodium 286mg 12%
Potassium 158mg 5%
Total Carbohydrates 17g 6%
Dietary Fiber 2g 8%
Sugars 2g
Protein 11g 22%
Vitamin A 2.5%
Vitamin C 1.1%
Calcium 7.5%
Iron 4.7%
* Percent Daily Values are based on a 2000 calorie diet.