The Ultimate Guide to Paneer Paratha

Paneer Paratha, a stuffed Indian flatbread made from wholemeal flour, homemade paneer, desi ghee, Indian spices and fresh coriander

Paneer Paratha’s recipe, which is easy, quick to prepare, healthy and tasty. I have tried countless varieties of Paneer Paratha recipes over the years with a combination of different spice blends with and without onions. A mother of my Punjabi friend taught me a very simple recipe for Paneer Paratha which is very popular with her family and friends. In fact, she helped me perfect the Paneer Kulcha recipe on my blog. I owe a lot to my Hindi speaking friends from the North who helped me to perfect some dishes of North Indian cuisine.

Usually, most Punjabis like to make rich parathas that are loaded with tons of ghee and can be quite heavy in the stomach. But the Punjabi-style paneer paratha recipe that I am sharing with you is definitely not heavy in the stomach.
I like to use minimal ingredients and spices for the paneer filling, so that the paratha has a pronounced paneer taste. Finely chopped green chili peppers and fresh coriander leaves complement the fresh paneer filling and give it lively, invigorating aromas.

At home, I usually serve paneer paratha with a side dish such as green chili cucumber and raita. It makes for an incredibly tasty and satisfying meal. Sometimes, if time permits, I make dal tadka, tomato-paprika curry or a mixed vegetable curry as a side dish. But mostly I like to eat it with achar, either mango or green chili.

It is perfect for kids lunchbox. Just pack the Paneer paratha with a side dish containing achar, raita or curd (yogurt). It is great for breakfast or brunch, but can also be served for lunch or dinner.I must say, it’s a snack in itself. To add a twist to the basic recipe, you can add a little grated cheese to the paneer filling. You have Paneer cheese Paratha ready for your child as a snack after school. Like most moms, I am always looking for ways to incorporate paneer into Nehal’s diet, be it a snack like chili paneer, paneer pakora, paneer sandwich or paneer tikka.

For a dairy-free option, use tofu and replace ghee with vegetable oil. You can look forward to a Jain-style Paneer Paratha in future posts.
The whole wheat flour, paneer and desi ghee used for this recipe are all homemade. I usually buy whole grains, let the grains dry in the sun for a day or two, and let them grind at the mill in the neighborhood. I use desi cow’s milk (Indian breed cows with a hump) to make ghee as well as paneer. In the archives you will find contributions on the production of ghee and the production of paneer.

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