Paneer paratha recipe – Dhaba style paneer paratha – Punjabi paneer paratha recipe – Indian flatbread stuffed with paneer – How to make Paneer paratha with full video and step by step pictures.
Paratha is one of the staple food in Punjabi cuisine. The parathas we get in roadside dhabas in the Northern part of India are very popular. I have already posted carrot paneer paratha recipe in Jeyashris kitchen. This recipe I have seen on You Food Lab YouTube channel and tried this last month for a group of students. Parathas can be served as a main course for lunch or dinner. Even we can serve this for breakfast too.
Traditionally, Dhaba-style parathas are a bit thick and loaded with butter | ghee. Since we are making it with less ghee | butter. You can make this with tofu if you want to make a vegan paratha. In that case, cook this with oil instead of ghee | butter.
I used store-bought paneer for making this Paneer paratha. You can use, homemade paneer also. In that case, do not make the blocks, just proceed with the scrambled part. Homemade paneer tastes very yum than store-bought ones.
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Paneer paratha recipe
Soft dhaba style paneer paratha recipe
Servings 7 parathas
Ingredients
For the dough
- 2 cups whole wheat flour
- ½ tsp salt
- Water to knead the dough
- 1 tsp oil
For the paneer filling
- Handful of coriander leaves
- 200 gms Paneer
- 2 green chili
- 2 garlic cloves
- A small piece ginger
- 1 tsp red chili powder
- 1 tsp coriander powder
- 1 tsp garam masala
- 1 tsp ajwain | omam
- 1 tsp kasoori methi
- 1 tsp amchur powder
- ½ tsp black salt | kala namak
- Salt to taste
- 2 tbsp finely chopped coriander leaves
- 2 tbsp finely chopped mint leaves
- 1 onion finely chopped
Other ingredients
- Butter | Oil | ghee to make the parathas
- Whole wheat flour for dusting
Instructions
- In a wide bowl add the wheat flour and add the salt.
- Add water and knead this into a pliable dough.
- Add 1 tsp of oil and spread this all over the dough.
- Cover this with a damp cloth and keep it aside for 20 minutes.
Let’s make the paneer filling.
- Grind the coriander leaves, green chili, garlic cloves and ginger .
- Do not add water, just grind this into a coarse paste.
- In a bowl add the scrambled paneer. I put 200 gms of frozen paneer and put that in hot water.
- Squeeze the water well, after 10 minutes and scramble the paneer.
- Ensure there is not water in it before you scramble the paneer.
- Add the coriander chili paste, red chili powder, coriander powder, amchur powder, ajwain, kasoori methi, garam masala, black salt, finely chopped coriander leaves and mint leaves, finely chopped onions and salt.
- Mix well everything evenly.
- Now take the dough and knead this again for a minute.
- Make this into lemon sized balls.
- I got 7 balls as I took it in big lemon size.
- Always keep the dough covered.
- Take one dough ball and dust this with dry flour. You can use rice flour or maida for this.
- Make a small cup with the dough, alternatively, you can roll this into a small disc.
- Place 2 tbsp of paneer filling into this and press well inside.
- Cover this well as seal it as how we do for modak.
- Dust this again with dry flour.
- Roll this into parathas.
- I wanted it to be medium thin so rolled accordingly.
- Heat a tawa and place the rolled paratha on the pan.
- Cook on both sides.
- Smear butter | oil | ghee on both sides while cooking.
- Once it is done, take out from the pan.
- Serve hot with any pickle of your choice.
- Repeat the same for the rest of the dough and filling.
- We had this as it is as we generally don’t prefer yogurt along with paneer parathas.
Video
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Notes
1. Always ensure that the water is drained from the paneer completely before you scramble it.
2. You can use homemade paneer also for making this Paneer paratha.
3. I strongly recommend adding all the spices mentioned in the ingredients list, to make the filling.
4. Paneer parathas stay soft for 3-4 hours, so you can pack this for the lunch box too.
- In a wide bowl add the wheat flour and add the salt.
- Add water and knead this into a pliable dough.
- Add 1 tsp of oil and spread this all over the dough.
- Cover this with a damp cloth and keep it aside for 20 minutes.
- Let’s make the paneer filling.
- Grind the coriander leaves, green chili, garlic cloves and ginger .
- Do not add water, just grind this into a coarse paste.
- In a bowl add the scrambled paneer. I put 200 gms of frozen paneer and put that in hot water.
- Squeeze the water well, after 10 minutes, and scramble the paneer.
- Ensure there is no water in it before you scramble the paneer.
- Add the coriander chili paste, red chili powder, coriander powder, amchur powder, ajwain, kasoori methi, garam masala, black salt, finely chopped coriander leaves and mint leaves, finely chopped onions, and salt.
- Mix well everything evenly. Paneer filling is ready. You can use this filling for making sandwiches too.
- Now take the dough and knead this again for a minute.
- Make this into lemon-sized balls.
- I got 7 balls as I took it in big lemon size.
- Always keep the dough covered.
- Take one dough ball and dust this with dry flour. You can use rice flour or maida for this.
- Make a small cup with the dough, alternatively, you can roll this into a small disc.
- Place 2 tbsp of paneer filling into this and press well inside.
- Cover this well as seal it as how we do for modak.
- Dust this again with dry flour.
- Roll this into parathas.
- I wanted it to be medium thin so rolled accordingly.
- Heat a tawa and place the rolled paratha on the pan..
- Cook on both sides.
- Smear butter | oil | ghee on both sides while cooking.
- Once it is done, take it out from the pan.
- Serve hot with any pickle of your choice.
- Repeat the same for the rest of the dough and filling.
- We had this as it is as we generally don’t prefer yogurt along with paneer parathas.
- You can serve this with pickle too.
- Always ensure that the water is drained from the paneer completely before you scramble it.
- You can use homemade paneer also for making this Paneer paratha.
- I strongly recommend adding all the spices mentioned in the ingredients list, to make the filling.
- Paneer parathas stay soft for 3-4 hours, so you can pack this for the lunch box too.
